Konjac, onion, ginger, garlic, tea, salt, monosodium glutamate, sugar, pepper, soy sauce, pepper, spice, pickled pepper, bean paste. Add a little oil to the pot, saute shallots, ginger, garlic and bean paste, pour in a proper amount of stock, remove impurities after boiling, and add duck pieces.

A spoonful of Pixian bean paste, 5 finger peppers, 5 mobile phone wild peppers of millet, garlic 10g, green garlic sprouts 10g, pepper 5g, pickled ginger 10g, a small amount of black pepper, star anise 5g and fennel 5g.

Cooking method 1:

Its production method is: cut the konjac into strips with a length of 5 cm and a width of 1.3 cm, and put them in boiling water filled with tea (packed in cloth bags) for two times, so that the tea can absorb the odor that may remain in the konjac. Wash the tender and fat duck, take its clean meat, cut it into duck strips the same as konjac strips, fry it in oil pan until it is light yellow, and take it out.

Heat a wok, add pepper and bean paste, stir-fry, add broth to boil, remove pepper and bean paste residue, add Shaoxing wine, salt, soy sauce, monosodium glutamate, tender ginger, pepper, duck strips, konjac strips and garlic slices, and when the sauce is thick and crisp, add green garlic slices and monosodium glutamate, thicken with wet starch and push evenly.