1. Cut the bell pepper into the middle, cut the garlic into large slices, and slice the ginger.
2. Cut the konjac into strips and drain the water for later use.
3. The local ducks are cleaned and chopped into suitable sizes. Put ginger slices and green onions when hanging in water, remove blood foam, and set aside.
4. Rapeseed oil 9 ripen bell pepper, ginger, garlic, sauté.
5. Stir-fry the duck meat, add appropriate amount of cooking wine, 2 pieces of rock sugar, appropriate amount of soy sauce, and stir-fry repeatedly until delicious.
6. Add boiling water and spread over the duck meat. Burn the fire for 3 minutes.
7. Add konjac, turn to low heat, cover and cook for 45 minutes.
8. Add a piece of soaked radish when the water is halfway down, and continue to cook until the water is collected.
9. Collect the dry water, put an appropriate amount of thirteen incense, a little salt, an appropriate amount of pepper oil, a few drops of sesame oil, sugar to taste, and serve.
Tips:Sour radish and pickled bell peppers are originally salty, so you don't need to add salt or add a little. It fails if it is too salty. You can season it as you like.
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