Beer duck.

Ingredients: an innocent duck (if two people eat it, half a fresh duck is enough, and the fresh one-that is, frozen, which is the best and will shrink), a big potato, five or six water-soaked mushrooms, a green pepper, a bottle of beer, and a beer wrench (used to hunt down the husband who tried to steal beer, and of course you can use it to open beer in the future).

Seasoning: 1 star anise (also called spiced), 3 pieces of ginger, 1 piece of chopped ginger, 2 garlic cloves, 1 handful of onion, chopped green onion and chopped green onion leaves.

Step: Chop the duck (let the stall owner chop it for you when you buy it). People who can chop ducks by themselves won't read this beginner's post. When chopping, pay attention to ask him to help you clean the lungs and lymph of the duck), wash the blood (the frozen duck should be soaked in cold water until it freezes), fill the pot with cold water, add the cut ginger, boil it over high fire, pour the duck out and drain it, pick out the ginger, wash the pot and dry it. Heat oil in a pan, put garlic cloves, green onions, star anise and ginger slices into a wok, pour in duck pieces and stir fry with a little soy sauce, pour in the whole bottle of beer, cover the lid with a little vinegar (vinegar meat is easy to rot), and bring to a boil (don't stand there waiting to open! Dice potatoes, mushrooms and green peppers. I like to cook for a while to make the soup look thicker, and then stew it on low heat. When the soup is half drunk, add potato pieces and mushrooms. If the beer is boiled and the potatoes and mushrooms are not cut, drag them out and fight! ), change the fire to boil, then turn back to low heat, put salt when the potatoes are half cooked, change the fire three minutes later, put green peppers, add a little salad oil (to increase the color of the dishes), add a proper amount of soy sauce, stir fry until the soup is collected, put the chicken essence into the pot, and sprinkle chopped green onion after serving.

Note: Do not thaw with hot water in a hurry, because it will not rot with hot water.

Potato pieces should not be too small. Pay attention to the time when burning. If time is short, potatoes will not be enough. If they grow, they will paste into a pile. It's best to be soft but not scattered.

Friendly reminder: potatoes made from this dish are more delicious than ducks. Remember to eat potatoes with open arms and leave the meat for others to eat. ...