Practice of beer duck: 1. Chop the duck, wash it for later use, wash the star anise, cinnamon and fragrant leaves, and cut the dried pepper, garlic cloves, garlic sprouts and ginger into sections for later use.

2. Boil the water in the pot, add a slice of ginger and a proper amount of cooking wine to the water, cook the duck in hot water, remove the floating foam and blood, pick up the duck and rinse it with clear water.

3. Heat the pot. When the oil is hot, add ginger slices and garlic cloves and stir-fry until fragrant. Then add the duck and stir-fry until dry. Then add star anise, cinnamon, fragrant leaves and duck meat to fry duck oil. Add soy sauce, salt, oyster sauce and Jamlom sugar and stir-fry for a while, so that the flavor and umami flavor of the seasoning are evenly wrapped on the duck meat.