Accessories: a few drops of cooking oil, 5 garlic, ginger 1 small piece, star anise 1 piece, 20 prickly ash, rice wine juice 1 tablespoon, soy sauce 1 tablespoon, a little salt and a little light soy sauce.

Steps:

1, after the duck is cleaned, soak it in cold water for about half an hour, change the water twice in the middle, soak the blood in the duck and chop it into large pieces.

2. Drop a few drops of cooking oil into the hot pot, and stir-fry the cooked duck slowly with a small fire.

3. Stir-fry slowly on low fire until the surface of duck meat turns slightly yellow, and at this time, the fat of duck meat is slowly stir-fried.

4. Add ginger, garlic, pepper and star anise and continue to stir fry slowly.

5. Stir-fry until the seasoning gives off fragrance, add rice wine juice and stir-fry quickly and evenly, then add soy sauce and stir-fry until the surface of duck meat is colored. Rice wine juice is added to help remove fishy smell. If there is no rice wine juice, it can be replaced by wine or high whiteness, and the dosage should be reduced as appropriate.

6. Add 1.5 cans of beer. The beer should not pass all the duck meat.

7, cover the lid, first boil the pot over high heat and then simmer for about 30 minutes. It is suggested to observe the amount of beer in the pot halfway to prevent the pot from burning dry.

8. Uncover the pot cover and add a proper amount of salt. After mixing evenly with a spatula, continue to simmer for about 10 minutes.

9. Add the cleaned green pepper and a little soy sauce.

10, stir-fry evenly over high fire and collect the juice. Turn off the fire and serve.

1 1, delicious beer duck, and a can of beer is even more delicious.