1. Wash the fresh duck meat and chop it into even pieces.
2. Cut the konjac into small pieces, and cut the green peppers and carrots into small pieces.
3. Cut green onion, dried chili into sections, and slice ginger and garlic. Set aside with pepper and aniseed.
4. Heat the wok with oil, add spices and stir fragrant.
5. Add duck pieces, stir fry, and cook with cooking wine.
6. Stir fry with sugar while adding.
7. Add bean paste and stir fry.
8. Stir-fry the red oil, add it to taste very fresh and enhance the color and fragrance.
9. Add hot water or stock, and add pepper. Change to low heat and cover and cook for about 20 minutes.
10. When the soup becomes less, remove the lid.
11. Add the konjac and cook for about 5 minutes.
12. Add green peppers, stir-fry carrots for about 2 minutes, add MSG and stir well.
13. Put it out of the pot and serve it on the plate.
Tips:Duck meat has a lot of oil. When stir-frying, try to stir out the oil as much as possible. \nThe konjac itself has no taste, so the flavor of the soup should be heavier so that it can be absorbed.
