2. Accessories: konjac, onion, ginger, garlic and tea.

3, seasoning: salt, monosodium glutamate, sugar, pepper, soy sauce, pepper, spices, pickled peppers, bean paste.

4. Cut the konjac into strips, add a little tea to the pot, blanch and remove, and blanch the duck for later use.

5. Pour oil into the pan, add pepper and spices and stir-fry until fragrant, add the cooked duck pieces, stir-fry the oil with low fire and take it out of the pan for later use.

6. Add a little oil to the pot, stir-fry chives, ginger, garlic and bean paste, pour in a proper amount of stock, remove impurities after boiling, add duck pieces, pickled peppers and soaked ginger for 20 minutes, add konjac, star anise, cinnamon and kaempferol for 20 minutes, add garlic sprouts, monosodium glutamate and water starch, and then take out of the pot.