Ingredients

Snow konjac, duck meat, Sichuan peppercorns, sharp red pepper, ginger slices, bay leaves, Pixian watercress, soy sauce, salt and pepper

Method

1. Soak the snow konjac in water for more than 1 hour, then squeeze out the water and set aside;

2. Wash the duck and cut it into pieces, and boil the water in the pot Then add the duck pieces, bring to a boil over high heat, remove and set aside;

3. Heat 70% of the oil in the wok, add dried Sichuan peppercorns, sharp red peppers, ginger slices, bay leaves, and Pixian douban Stir-fry until fragrant, then add duck pieces and stir-fry evenly;

4. Pour half a pot of boiling water, add snow konjac and cooking wine and bring to a boil over high heat;

5. Simmer over low heat for 30 minutes. After the juice is reduced, add soy sauce, salt and pepper to taste;

6. Sprinkle with chives when serving.

1. Soak the snow konjac in water for more than 1 hour, then squeeze out the water and set aside;

2. Wash the duck and cut it into pieces, and boil the water in the pot Then add the duck pieces, bring to a boil over high heat, remove and set aside;

3. Heat 70% of the oil in the wok, add dried Sichuan peppercorns, sharp red peppers, ginger slices, bay leaves, and Pixian douban Stir-fry until fragrant, then add duck pieces and stir-fry evenly;

4. Pour half a pot of boiling water, add snow konjac and cooking wine and bring to a boil over high heat;

5. Simmer over low heat for 30 minutes. After the juice is reduced, add soy sauce, salt and pepper to taste;

6. Sprinkle with chives when serving.