1. pot into the amount of water, boiling under the konjac, blanching about 2 minutes with a slotted spoon will be fished out, fished out into the water soaked for 10 minutes and then fished out and drained, to be used;

2. Duck cleaned and drained, chopped into pieces; star anise, osmanthus, pepper wash, ginger slices, garlic peeled and patted loose, minced soybean paste, scallion chopped flowers;

3. pot into the appropriate amount of water to boil, add a little wine, into the duck blanching until discolored after draining;

4. pot into a little oil, into the star anise, cinnamon, pepper, small fire will be bursting out of the flavor of the duck into the duck pieces, turn on the fire, the duck pieces fried until the oil;

5. into the two small tablespoons of wine stir fry and then into the bean paste, ginger, garlic;

6. then add the appropriate amount of dark soy sauce, soy sauce, salt, chicken essence, a little sugar, stir-fry to the top color;

7. into the processed konjac strips, stir-fry evenly;

8. add hot water that does not exceed all the ingredients, boil and skim off the froth with a spoon;

9. cover the pot and cook it for about half an hour on a small fire;

10. put in the chopped scallions, pour in the wet cornstarch Stir fry well to thicken thin gravy can be.