One duck in Youxian, one potato, six mushrooms in water, one bottle of beer duck, one cinnamon from star anise (also known as spiced and aniseed), three pieces of ginger, a small piece of ginger, two garlic cloves, a handful of green onion, chopped green onion and chopped green onion leaves.

Production step

1, duck chop, wash blood (frozen duck should be soaked in cold water until it is frozen). Fill the pot with cold water, add chopped ginger, boil over high fire, pour out the duck pieces and drain, pick out the ginger, wash the pot and dry it.

2. Heat the oil in the pot, add garlic cloves, scallion, star anise, cinnamon and ginger slices, stir fry, pour in duck pieces and add a little soy sauce to stir fry. Pour the whole bottle of beer, cover it with a little vinegar (if vinegar is used, the meat will rot easily), boil it over high heat (cut potatoes and mushrooms into pieces, and the potato pieces can be larger for later use), and cook for a while, so that the soup looks thicker.

3, change to a small fire and simmer slowly. When the soup is left half, add potato pieces and mushrooms, change the fire and boil it and then transfer it back to a small fire.

4. After three minutes, change the fire, add appropriate soy sauce (for coloring), stir fry, and collect the juice over the fire. Put the chicken essence in the pan, put it on the plate and sprinkle with chopped green onion.