Main ingredient: an innocent duck, weighing about 3 pounds, take only half.

Auxiliary ingredients: potatoes, green peppers, green bamboo shoots are cut into pieces of small pieces, in boiling water through the water to be used.

Species: old soy sauce, Pixi Douban, ginger, a few cloves of garlic, grass berries, allspice, cumin, cinnamon sticks, peppercorns, star anise, Chenpi, Kou Ren, cooking wine, green onion knot, a bottle of beer.

Step 1, duck cut into small pieces ranging from 3CM, wash the blood drain water, plus ginger, cooking wine, salt code on the flavor.

Step 2, the iron pot on the oil, oil hot under the ginger slices burst pot, under the duck stir-fry, section red fish up.

Step 3, the pot to stay in the bottom of the oil, under the Pixian Douban stir-fried to spit out red oil, under the ginger, garlic cloves, and then under the duck stir-fried for a while, such as duck fried on the flavor to medium heat, under the soy sauce, strawberry, sesame leaves, cumin, cinnamon sticks, peppercorns, star anise, orange peel, kou Ren, cooking wine, onion knot, beer poured into the submerged duck meat until, cover the lid. When the duck meat is just cooked, pour in the potatoes, green peppers and green bamboo shoots. When the beer boils dry, fish up and remove the onion knot, star anise, tangerine peel and other end dishes on the table. Then it's time to shake off the fight for potatoes to eat. This dish of duck meat is soft and sticky, with a long aftertaste.