1. Wash and cut the duck into pieces, put cold water in the pot, add ginger cooking wine and cook over high fire to remove the fishy smell.

2. Cut the konjac into pieces and soak it in water to remove the smell. Boil the duck for one minute, then take it out and wash it.

3. Add ginger slices into the hot oil in the pot and stir-fry the duck. Duck oil is fried and served.

4. After the remaining oil in the pot is heated, add garlic. After the onion is fragrant, add watercress and stir-fry in red oil. Add the fried duck and continue to stir fry. In this process, soy sauce and sugar are added to enhance the color and fragrance. Finally, pour a bottle of beer, cover and stew.

5. Add water to boil in another pot, add konjac, white vinegar and salt, then pour out the water, and put konjac in the duck to burn together.

6. After the duck is boiled for 30 minutes, add salt to taste. After burning for 20 minutes, collect the juice and add monosodium glutamate.