When I went to the supermarket in the morning, I found that the ducks were still fresh and there were konjac for sale. Then buy some duck and konjac to eat at home. Little grandson likes to eat duck legs, so he specially left a whole duck leg for him. When the little grandson came home for lunch, he was very happy to see the whole duck leg.


Half a duck
2000 g konjac
100g celery
15g salt
30g bean paste
4G chicken essence
15 Chinese prickly ash
100g oil
6 dried peppers
30g ginger
9 cloves of garlic
3 star anise
Three capsules of Sannai


Step 1
Prepare raw materials: duck, black konjac, celery, ginger, garlic, star anise, Sannai, dry pepper, Zanthoxylum.

Step 2
Wash and chop the duck. Wash black konjac and cut into strips. Wash celery and cut into sections; Prepare some more bean paste.

Step 3
Heat the wok and pour in the vegetable oil.

Step 4
Pour in the duck and stir fry the oil.

Step 5
Duck discoloration, a little dry into the dry pepper section, Pepper Fried incense.

Step 6
Stir in proper amount of bean paste and stir well.

Step 7
Add in the black konjac and continue to stir fry.

Step 8
Add some water.

Step 9
Put the lid on and the fire will boil.

Step 10
After the ingredients are ripe, stir fry the celery and stir in the chicken essence. Stir fry evenly and sprinkle the scallions.