1. Cut the duck into pieces, add a tablespoon of soy sauce and cooking wine after boiling water, and taste for 20 minutes.
2. Wash the ginger, onion and garlic, cut them, and put them in a small bowl with the dried chili section and peppercorns.
3. Cut the ginger and green pepper into a bowl and set aside.
4. Cut the konjac into strips and set aside.
5. Raise the frying pan, add the seasoning in step 2 and fry until fragrant, add the duck and stir fry. Add bean paste and continue to stir fry.
6. Add a large bowl of water, bring to a boil on high heat, cook in soy sauce, and simmer on low heat for about half an hour.
7. When the soup is thickened, add the condiments in step 3 and stir fry for a while.
8. Add konjac, a bowl of water, bring to a boil on high heat and turn to low heat to simmer.
9. Start the pot after the soup has boiled dry.
Tips:The old duck I use, if it is not an old duck, the cooking time can be less long.
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