Chop the duck into pieces in advance, wash the konjac, garlic sprouts, green onions, ginger and garlic, and soak the red peppers.

Slice the green onion and ginger, cut the garlic sprouts into sections, cut the soaked red pepper in half, and pat the garlic loosely.

Cut konjac into long strips.

Bring the water to a boil and pour in the konjac blanching water. Remove and drain.

Blanch the duck pieces in cold water.

Put it out, wash away the floating foam, and drain.

Put an appropriate amount of oil in the pot, pour in the duck pieces and stir-fry until the water is dry and fragrant.

Put it out.

Leave oil in the pot, add bean paste and stir-fry over low heat to produce red oil.

Add Sichuan peppercorns, green onion slices, ginger slices, garlic, and soaked red pepper, and stir-fry over low heat until fragrant.

Pour in the duck pieces and konjac and stir-fry. Add cooking wine, light soy sauce, dark soy sauce, sugar, and pepper and stir-fry evenly to color.

Add appropriate amount of water, bring to a boil over high heat, and simmer over low heat for about 40 minutes.

Add garlic sprouts and stir-fry evenly, add a little salt and chicken essence to season, and remove the juice appropriately, but don’t remove it too dry.

Put it into a container.

Ready to eat.