1. Cut the duck into pieces, blanch the water to remove any blood foam, and control it dry for later use. Superheated konjac; put a little oil in the pot, sauté 1 star anise and 1 slice of cinnamon
2. Add the duck cubes (fry until the duck oil comes out and the surface is slightly browned); sauté ginger and garlic, 1 handful of dried chili, 1 small handful of Chinese pepper, 3 tablespoons of Pixian watercress, and a few pickled peppers in a pot with duck oil. Fry the red oil, add a little soy sauce, and boil
3. Add the duck pieces, sauté for a while, add water after the sauce is added (the duck is not over); add white pepper, cover and simmer for more than 30 minutes
4. Put the konjac and continue to simmer for more than 20 minutes; open the lid, add salt, add water and starch to thicken it
