Small pieces of duck oysters, marinated in old ginger for half an hour, konjac cut into small pieces, under the cold water pot, boil, and fish out for use
Put oil in the pot (not too much, the duck meat is already oily), put down the sugar, melt, add duck, spices, dried chili, peppercorns, stir fry
Stir fry until the duck meat turns white, add the watercress and continue to stir fry
Stir fry to the bottom of the pot
Add water, don't miss the duck, otherwise too much, cover the lid, boil the fire
After boiling, continue to cook for 10 minutes, add konjac, continue to cook, cook until the duck bones are removed, and the soup can be simmered in the fire.
TIPS: Before the konjac, cook it to remove the alkali smell. The favorite thing to do is to cook, it is very simple, it is difficult to make mistakes. And it is resistant to eating, practical, and can burn more and save trouble.