1. Preparation materials: one duck and a bag of konjac. Seasonings: salt, soy sauce, sugar, cooking wine, beer, Pixian bean paste, dried red pepper, ginger, garlic.

2. Clean the duck, cut it into pieces, and marinate it with salt, cooking wine, and ginger for a few hours or overnight. Pick out the ginger slices from the duck pieces and wash them with water. Add hot water to the pot (before the pot boils) and immediately put the duck pieces into the pot. When the water boils, the skin and meat on the surface of the duck meat change color, and then use chopsticks to pick them out piece by piece. (Use chopsticks to prevent blood foam from sticking to the meat)

3. Blanch the konjac, rinse with cold water and set aside. Cut the ginger into slices, 5 or 6 slices are enough. Cut the garlic into slices and add more.

4. Add oil to the wok. When the oil is hot, add Pixian bean paste. The amount of it depends on your personal taste. Add 1 tablespoon of sugar, a little cooking wine, then add garlic slices and ginger slices, stir-fry until fragrant, and add duck meat. Soy sauce, dried red pepper and salt, stir fry. Add the konjac and continue to stir-fry until the duck meat is evenly colored. Add half a can of beer and a small bowl of water, cover the pot and simmer over medium heat for 40 minutes. (Stir frequently in the middle, otherwise it will stick to the pot easily). When the soup is almost dry, it can be taken out of the pot.