1, duck washed and chopped, together with 3 slices of ginger and 1 tablespoon of cooking wine, fly water to remove blood foam, and then take it out and wash it. 2. Slice ginger, peel garlic cloves, cut dried peppers into sections, and spare other materials. 3. Wash the konjac and cut into large pieces. 4, wok hot oil, ginger, garlic, dried Chili and dried pepper. Add the bottom material of the hot pot, stir-fry with low heat until it melts. 5, stir-fry the duck meat evenly, add water to half of the duck meat, boil, pour into the pressure cooker, add cinnamon, star anise, fragrant leaves and onion knots. Continue to press for 7 minutes after the pressure rises, or adjust the time according to the pressure of your own pressure cooker, just press until the duck meat is slightly soft. Relieve the pressure, pour it back into the pot, add konjac, and turn to low heat after the fire boils. Pour in 2 tablespoons of soy sauce and 4 crystal sugar (if you don't like the sweetness, you don't need to add crystal sugar). Stew on low heat 10 minutes, then turn to high heat to collect juice. Be careful not to collect the soup too dry, that is, the ingredients can be wrapped in the bottom soup to be the most delicious.