Beer duck

Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish

Seasonings: beer, soy sauce, oyster sauce, thirteen spices and cooking wine

Boil the duck in water

Pour all the duck meat into the pot, and add cooking wine, oyster sauce, soy sauce and salt.

after the duck is fried to golden brown, pour in the beer (put one bottle for each duck), add the radish and boil it with high fire

When the beer is half dry, add celery

(now it's basically done), but continue to cook in a hot pot. You can eat radish and side dishes first.

change the saucepan. You can add coriander when it is boiled. If you can eat spicy stir-fry, it tastes better to put some Pixian bean paste, and you can also add some thousand pieces of silk, which is tofu skin. If you are in a hurry to eat, you can use the pressure cooker

Sichuan Duck

to wash the raw duck, chop it into pieces, and fly the water (put the chopped duck into the water when it is boiled, and then take out the duck and rinse it when it is opened again).

put duck pieces, water, ginger, pepper, cooking wine, salt, aniseed, pepper (Sichuan pepper can be used without pepper) in the pressure cooker, and heat it for 15-2 minutes after boiling.

put oil in the wok, and after boiling, add tons of duck pieces, beaks (wet soybeans that are about to sprout) and vermicelli (cooked with boiling water) and stir-fry until cooked.

Because the vermicelli contains starch, the things in the pot will stick together. It doesn't matter. Just pour a proper amount of soup from tons of ducks into it.