Introduction: Beer duck is a special delicacy made with duck beer as the main ingredient. It is also a common home-cooked dish, but it has a long history and is said to have originated in the Qing Dynasty. Cooking beer with duck meat not only makes the duck meat more tender and smooth, but also has some fermented wine aroma. The whole dish tastes delicious and has a long aftertaste. Although it is a bit tedious to make this dish at home, you will feel very accomplished after making it. Especially when you have guests at home, this beer duck is definitely a delicacy that you can get your hands on. 1. Preparation work

To make beer duck, you must first prepare duck, beer, onions, ginger, star anise, cinnamon, garlic and other ingredients. First wash the duck and chop it into pieces. It is best to soak it in water for a while to remove the blood and fishy smell. Then add an appropriate amount of water to the pot, add the duck, add some cooking wine and ginger, bring to a boil over high heat, and skim off the floating odor. Foam, then scoop out the duck and clean it. Heat cooking oil in a pot, add onion, ginger and garlic and sauté until fragrant, then pour in the duck pieces that have been stir-fried and stir-fry. When the duck meat changes color, add some light soy sauce. 2. Preparation method

Continue to stir-fry evenly. You can add some salt to taste. After the duck meat is fragrant, you can add a can of beer. The beer will cover the duck meat. Then put star anise, cinnamon and other spices into the pot, add some oyster sauce, bring to a boil over high heat, turn to low heat and simmer slowly. When simmering on low heat, you can add some potatoes or shiitake mushrooms according to personal preference, which can increase the taste of the whole dish. Simmer on low heat for a while, which can make the duck meat more flavorful. 3. Production techniques

When only a small part of the soup is left, you can open the lid and stir-fry, adjust the taste according to the saltiness, and finally use high heat to reduce the juice, and then sprinkle with chopped green onion. Plate and eat. When making, you should pay attention to the strong fishy smell of duck meat. After soaking in water, you must boil the water. This can effectively remove the fishy smell of duck meat and make it taste more delicious. There are relatively few spices in this dish, only cinnamon and star anise are added, because the duck stewed in beer is inherently delicious, and adding too many spices will easily overwhelm the delicious flavor of the duck meat.