Materials: half a duck, konjak tofu, one green pepper, 1 small piece of pickled ginger, about 3 pickled peppers, 2 tablespoons of oil, an appropriate amount of boiled water. 1. Wash the duck and konjak for standby, and wash the scallion, garlic and ginger for standby. 2. Cut the duck into two finger wide pieces, cut the konjak into one piece, slice the scallion obliquely, slice the green pepper and pickled ginger, and chop the pickled pepper. 3. Boil water in the pot, boil the water, and then blanch the konjak to help remove the alkaline taste of konjak itself. 4. After another change of water and boiling, blanch the cut duck pieces to remove the greasiness. 5. Take the frying pan and pour in the oil. When the oil is 80% hot, add green onions, ginger, pickled peppers and Chinese prickly peppers to burst out the fragrance. 6. Add duck pieces and stir fry evenly, then add konjak slices and stir fry, add cooking wine, soy sauce and salt and stir fry evenly. 7. Stir fry for about 3 minutes, add the materials with boiling water not in the pot, cover the pot and stew over medium low heat for about 30 minutes, and then dry the soup over high heat.