One duck, one potato, six mushrooms, one bottle of star anise, one cinnamon, two pieces of ginger, a small piece of ginger, two garlic cloves, a handful of green onion, chopped green onion, minced green onion leaves and pepper. Heat the oil in the pan, stir-fry garlic cloves, scallion segments, star anise, cinnamon and ginger slices, 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.

Material of beer duck: a duck, a large piece of ginger, 4-5 pieces of garlic, salt, light soy sauce, dark soy sauce, 3-4 pieces of star anise, a little fennel, pepper or five-spice powder, a can of beer, and half a piece of sugar. Practice: 1. Wash the duck first, stop the water, or dry it with a cloth. 2. Cut the duck into four pieces (depending on personal preference, it can be original). 3. Mix the duck with salt, soy sauce, soy sauce (soy sauce is for coloring, just put a little), pepper or five-spice powder and marinate slightly. 4. Put the duck into the pressure cooker (note: don't put oil, the duck itself will produce a lot of oil), add a large piece of chopped garlic and ginger, star anise, fennel and sugar. (note: you can't put too much spice, or you can wrap it in gauze, tie it tightly and put it in the pot.) Pour the whole can of beer. 5. The pressure cooker starts to simmer for 20 minutes. 6. Serve after stewing.

Chop the duck meat, blanch the ginger, spices and dried peppers, scoop up and drain the water, saute the ginger, spices and dried peppers until fragrant, add some salt to the duck meat, stir-fry until golden brown, add sugar and soy sauce, shovel it into a casserole, pour it into the beer and boil it, cover it and simmer for 45-60 minutes, and then collect the juice.

Heat oil in a pan, add chopped garlic, onion, star anise, cinnamon and ginger slices, stir fry, add duck meat, pour in soy sauce, stir fry until duck meat changes color, then pour in beer and stir, cover and boil, then add mushrooms and potato pieces, stir fry evenly, cover and stew for 3 minutes, adjust the fire to collect juice, add salt and chicken essence, and stir fry evenly.