1, ingredients: bean paste, garlic, ginger, dried chili peppers, grass nuts, anise, cinnamon, pepper, hawthorn.

2, seasoning: rock sugar, soy sauce, dark soy sauce.

3, freshly slaughtered duck washed and chopped, blanched to remove blood foam, fish out and spare.

4, prepare the ingredients. Pepper and hawthorn into the seasoning box.

5, add the right amount of oil in the pot, low heat, add a spoonful of finely chopped soybean paste, stir fry red oil, add rock sugar, ginger, garlic, dry chili, grass jelly, cinnamon and star anise stir fry flavor, rock sugar dissolved.

6, turn on the high heat into the blanched duck pieces, stir fry until the duck is dry after turning to medium-low heat to continue to stir fry until the duck out of the oil, add the old soy sauce color, add the right amount of soy sauce, stir fry the color, add half a bottle of beer, and then add the right amount of water to no more than the duck, into the seasoning box, high heat to boil and then turn to medium-low heat simmering for about 40 minutes, to the duck is crispy, the soup is thick when the heat is turned off.