1. Boil a pot of hot water, wash the slaughtered duck meat and pour it into boiling water, then add ginger slices, cooking wine, and a small amount of salt to remove the bloody and fishy smell of the duck. Boil for a few minutes, then remove and rinse with cold water for later use.
2. Put a little lard, pepper, and oil in the pot. Pour the duck meat and stir fry until the duck meat starts to turn yellow.
3. Pour salad oil into the pot, add hot pot base, red bean curd, dried chili, pepper, ginger garlic, onion (two pieces), vinegar, white sugar, cooking wine, star anise, bay leaf and sauté until fragrant. Add water and boil for 5 to ten minutes. Then remove the slag.
4. Pour the duck meat that has passed through the water into the boiled bottom material. Stir-fry and simmer for 20 minutes.
5. Put the konjac in another pot with water first, and when the duck gravy is almost collected, pour it into the duck meat with celery and stir-fry evenly to start the pot
6. Simmer for 20 minutes
7. Add celery and konjac
8. Seasoning, then cook
9. Serve on the plate and eat it with a can of frozen beer in summer.
Tips:It's not as good-looking as professionally made, but the taste is still very good.
