1. Wash the ducklings and cut them into strips about 8 cm long and 2 cm wide;

2. Amorphophallus konjac is cut into strips about 7 cm long and 1.5 cm wide;

3. Put the konjac in boiling water to remove the alkaline smell;

4. Pixian watercress is finely cut;

5. Soak the pepper, remove the seeds and pedicels, and chop it into powder;

6. Cut the pickled cabbage into pieces after soaking;

7. Ginger is soaked and cut into pieces;

8. Put the pot on the fire, heat the refined oil to 60% heat, add the duck strips with cooking wine, fry until it is dry, and release it;

9. Heat the refined oil in the pot to 40% heat, add Pixian watercress and pickled pepper powder, stir-fry and color;

10. Add fresh soup, cook for a while, and remove residue;

1 1. Pour duck strips, add refined salt, white sugar, soy sauce, fermented glutinous rice juice, soaked ginger slices, pepper and sauerkraut, cook until 80% cooked, and add konjac until cooked;

12. Add chopped green onion, monosodium glutamate and water starch to thicken;

13. The juice is thick, and the pot is put into the nest plate.