1. Materials: half a duck, 2 potatoes, 3 cloves of ginger 1, 3 pieces of garlic, 3 pieces of millet pepper, onion 1, appropriate amount of oil, bean paste 1 spoon, cooking wine 1 spoon, half a can of beer, appropriate amount of water, etc.

2. Wash and chop the duck meat, cut off the fat inside, and cut the garlic, ginger slices and millet pepper.

3. Put the duck in cold water, add a spoonful of cooking wine and a few slices of ginger, blanch and take it out.

4. Put a little oil in the pan, stir-fry the fat in the duck, add minced garlic and Jiang Mo, and add a spoonful of bean paste to stir-fry the red oil.

5. Pour in duck meat, put in a spoonful of light soy sauce and a spoonful of dark soy sauce, then add in star anise, cinnamon, fragrant leaves and rock sugar, stir fry, pour in half a can of beer, add water without ingredients, add a proper amount of salt, and after the fire is boiled, turn to low heat for 20 minutes.

6. Pour in the potatoes, stew on medium heat 15 minutes until the potatoes are soft, sprinkle with shallots and millet peppers and serve.