1. Slice the konjac, put it in a pot, blanch it, take it out, remove the alkalinity from the konjac, add pepper to the duck pieces, and cook the ginger and garlic for later use;
2. Pour oil into the pan, add pepper and dried pepper and stir-fry, add cooked duck pieces, stir-fry over low heat to get oil, and then take it out of the pan for later use;
3. Add a little oil to the pot, stir-fry shallots, ginger, garlic and bean paste, add water, remove impurities after boiling, add duck pieces, pickled peppers and soaked ginger for 20 minutes, add konjac, add soy sauce, consume oil until the water in the pot is dry, add salt and chicken essence, and sprinkle with appropriate amount of coriander for decoration.
Soft waxy duck meat, as well as crispy konjac, a variety of flavors and tastes are gathered in one pot. Spicy and delicious, full of flavor, it tastes really good and satisfies the appetite.