1, wash the duck and cut into pieces, put cold water into the pot, add ginger cooking wine and cook on fire to remove fishy smell.

2. The konjac is cut into pieces and soaked in water to deodorize. After the duck is boiled for one minute, it is fished out and washed away.

3. Add ginger slices to the hot oil in the pot and stir-fry the duck meat. After the duck meat oil is stir-fried, it will be served.

4. After the remaining oil in the pot is heated, add the garlic. After the onion is fragrant, add the watercress and stir-fry the red oil. Add the stir-fried duck and continue to stir-fry. In the process, add soy sauce and sugar to enhance the color and fragrance. Finally, pour in a bottle of beer and cover it for stewing.

5. Add water to another pot to boil, add konjac, white vinegar and salt, then pour off the water, and add konjac to the duck to burn together.

6. After the duck is cooked for 30 minutes, add salt to taste. After burning for 20 minutes, collect the juice on high fire and add monosodium glutamate.