Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish.

Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.

Boil the duck in water.

Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir fry.

After the ducks are fried to golden brown, pour in beer (one bottle for each duck), add radish and boil over high heat.

When the beer is half dry, add celery (it is almost ready now), but continue to cook in the hot pot. You can eat radish and side dishes first. Change the pan. You can add coriander when cooking. If you can eat spicy cooking, it tastes better to put some Pixian bean paste, and you can add a thousand pieces of silk, that is, tofu skin. If you are in a hurry to eat, you can change to a pressure cooker.

Practice 2 of beer duck:

Seasoning: a bottle of beer, ginger, garlic, soy sauce, chicken essence, salt, sugar, star anise and cinnamon.

Ducks should not be too big, pick thinner ones, not too fat.

Chop the duck into pieces, remember to keep the head, wings, legs and claws intact, so as to spell out the shape when loading the plate.

Heat the wok first, add a little oil, stir-fry the duck meat in the wok, add seasoning, stir well and put it in the pressure cooker. The water content is more than one third of that of duck meat. SAIC continued to steam for about ten minutes, and then turned off the heat. Cool naturally until the pot can boil, then put it into a wok and drain the water. At this time, you can add salt or sugar according to your own taste. After draining, put it on a plate according to the shape of a duck and sprinkle with chopped green onion.

Soy sauce must be soy sauce, not delicious soy sauce. Don't put too much salt and sugar at first, and adjust it according to your own taste when collecting water.