Roasted Duck with Konjac

1. Cut the konjac into slender strips and make a small incision in the middle with a knife;

2. Thread the upper end of the konjac through the middle mouth;

3. Konjac forms natural flower clusters;

4. Blanch the processed konjac in water;

5. Prepare other ingredients, such as chopped duck meat, diced green peppers, ginger slices, bean paste, and toppings;

6. Heat up the pot, add an appropriate amount of oil, and stir fry with large ingredients and ginger slices;

7. Stir fry until fragrant, then add duck meat and stir fry over low heat;

8. After the duck meat changes color, add a small amount of sugar and stir fry together;

9. Stir fry most of the oil in the duck meat;

10. Add an appropriate amount of Douban sauce and stir fry until evenly mixed. Then add cooking wine and an appropriate amount of water;

11. Cover and bring to a boil over high heat, then simmer over low heat for ten minutes;

12. Boil the blanched konjac together for five minutes;

Add an appropriate amount of salt and pepper;

14. Add green peppers before cooking, mix well and simmer for half a minute;

15. Put it on the table.