Ingredients: duck head, duck wings, duck feet and duck neck.

Accessories: ginger, scallion, garlic, soy sauce, soy sauce, crystal sugar, oyster sauce, oil pepper, salt, cooking wine, edible oil, vermicelli sauce and beer.

1 Wash the prepared duck heads, wings, paws and duck necks first, then soak them in clean water for half an hour to remove excess blood.

2. Then prepare the auxiliary materials, peel and slice the ginger, wash and cut the green onions, and remove the skin of garlic without chopping.

3. Then adjust the seasoning juice for the marinade. Pour 5 tablespoons of soy sauce, 6 tablespoons of soy sauce, 3 small crystal sugar, 1 tablespoon of oyster sauce, 5 tablespoons of oil spicy seeds and a proper amount of salt into the bowl and stir well.

4. Put the soaked duck into the pot in cold water, then add 3 tablespoons of cooking wine, half of ginger slices and green onions. After boiling over high fire, turn to medium heat and blanch for 3 minutes. After 3 minutes, remove and wash for later use.

5. Pour a proper amount of cooking oil into the pot, pour all the spices and onion, ginger and garlic into the pot, stir-fry over medium heat to get the fragrance, then add 3 spoonfuls of zhuhou sauce, continue to stir-fry over medium heat, and then we pour all the duck products that have been blanched into the pot and stir-fry until the color is even.

6. Finally, pour the beer and the seasoning juice made before, cover it, and after the fire boils, turn to low heat and marinate for 40 minutes. After marinating, let the duck goods soak in it 1 hour or so before eating, and the taste is better.