Required raw materials: half a duck, one green pepper, one red pepper, one bottle of beer, ginger, half a onion, three red peppers, two star anises, cinnamon 1, salt and soy sauce.

1. Wash and chop the ducks, cut the ginger into long strips, cut the onions into sections, and cut the green peppers into small pieces.

2. Add cold water to the pot, add ginger slices, add duck pieces, cook the duck pieces with high fire, remove the duck pieces and drain the water, pick out the ginger slices, and wash the duck pieces with clear water.

3. Put a little oil in the wok and stir-fry the duck, which is oily. When you see oil oozing from the duck, add star anise, cinnamon, red pepper, onion and shredded ginger, and stir-fry until the duck becomes discolored.

4. Pour in the beer, cover the lid with a little vinegar, and turn to low heat after the fire boils.

5. When one third of the water is left, add salt. After two or three minutes, change the fire to collect juice, and add green pepper and red pepper pieces.

6, stir fry until the soup is collected, put the chicken essence out of the pot, and sprinkle with chopped green onion and parsley after the plate.

Duck meat is the most suitable seasonal meat in autumn, because it has good effects of nourishing yin and moistening dryness, clearing away heat and reducing dryness. These effects are most needed in autumn. Pork and chicken can't be compared, but many friends don't like to buy duck for cooking, because duck smells like duck.

Many friends can't fix it, because this meat tastes as disgusting as mutton. Take braised duck as an example. Even though the appearance and overall taste of braised duck are full of flavor and strong sauce flavor, if there is meat flavor in duck meat, eating two pieces will make you sick and unable to swallow.