1.

Konjac 1000g cut into long strips (Konjac is also called black tofu in some places, and its edible value is extremely high. You can check the specific benefits online, and I will remember that it has the effect of losing weight.

2.

An old duck weighs more than 4 kg, and the ducklings are chopped and blanched for use (the ducklings have a fishy smell, so the old ducks have no fishy smell)

3.

Ingredients preparation: garlic slices, pickled peppers and radish slices.

4.

The seasonings needed for this dish are star anise, pepper, tri-naphthalene and cinnamon 1.

5.

Add 5g salt to konjac and add water to boil (be sure to cook it, so as to remove the alkaline taste of konjac).

6.

Add 200g vegetable oil to the pot, and when the oil temperature is 60% hot, put the sliced and blanched duck pieces into the pot, and stir-fry the duck pieces in the pot (this process is the key, and the duck pieces must be stir-fried until the duck skin is slightly yellow, subject to the clear hot oil).

7.

Add 100g bean paste to the fried duck. Stir-fry and color the duck with the bean paste (the bean paste must be Juancheng brand in Pixian County, and many other bean pastes are too salty. Why is it salty? Just think about the price of salt and pepper ~)

8.

Then add pickled radish and pickled pepper and continue to stir fry (adding these two pickles tastes different)

9.

Add a bottle of beer (the most distinctive feature of this dish is to use beer instead of water to make the dish more fragrant! ! ! )

10.

After boiling, simmer on low heat 1 hour (whether salt is added according to the salinity of kimchi)

1 1.

Then add the blanched konjac strips and continue to cook for 30 minutes (of course, you can also add konjac strips at the same time as beer, but that will overcook the konjac. I prefer tender, depending on your preference)