Tools/raw materials: pot, water, konjac block, salt, oil, duck skin, duck meat, ginger, garlic, star anise, pepper, white wine, bean paste and braised soy sauce.
1. Boil the water in a wok, add the konjac blocks, add 1 teaspoon of salt, boil for 5 minutes, remove and drain.
2. Pour oil from another pot. When the oil is hot, add the duck skin and stir-fry the duck oil for a few minutes.
3. Add the duck pieces and stir-fry until the duck is tight. Add ginger, garlic, star anise and pepper, stir-fry until fragrant, pour white wine and stir-fry for a few minutes, add red bean paste and braised soy sauce, and stir-fry until red oil color.
4. Add the konjac blocks and stir well. Add hot water along the edge of the pot. The amount of water should not exceed all components. Bring the fire to a boil, and turn it down for 40 minutes to 1 hour.
5, finally taste the salty seasoning, stir fry evenly, and then turn off the fire to eat.