3 duck legs

Square bamboo shoots moderate amount

2-3 star anise

5 slices of ginger

Garlic 2

pepper moderate amount

Sichuan bean sauce moderate amount

Long soya sauce moderate amount

Beer 1 bottle

How to do ?

1

Pour a moderate amount of oil into the pot, add ginger, garlic and stir fry

2

Put in the duck pieces, add peppercorns and star anise, stir fry over medium heat. Stir fry the water.

3

When the water is dry and the duck oil is fried, add the Sichuan bean paste, stir fry

4

Add the right amount of old pumpkin to adjust the color and flavor, stir fry evenly.

5

Pour in the chopped square bamboo shoots and stir fry evenly.

6

Pour beer into the pot

7

The beer is just enough to submerge the duck and bamboo shoots. Bring to a boil over high heat and turn down the heat to simmer for 30 minutes. Just before you start the pot, reduce the juice over high heat to the amount of soup you need and then you can start the pot.

Tips

Because the bean paste and soy sauce are salty, you can not add salt. The final soup depends on personal preference, I myself feel that the soup is less, the ingredients are more flavorful.