1, half a duck, 2 carrots, 1 red pepper, cilantro at will, 1 section of green onion, 5 grams of ginger, 5-8 dried red peppers, a small handful of peppercorns, two star anise, a piece of cinnamon, a small amount of cumin.

1 tablespoon of vegetable oil, 1 tablespoon of cooking wine, 2 tablespoons of bean paste, 1 can of beer, 1 tablespoon of dark soy sauce, 1-2 tablespoons of soy sauce, 1 tsp of vinegar, 1 tsp of sugar, salt.

2, the duck pieces into the cooking wine less marinated for a few minutes to fishy.

3, the pot of cold water, the duck meat into the water to remove the blood, the water boiled out of the standby.

4, carrots cut knife block, red pepper cut elephant-eye slices, parsley cut section.

5, sliced scallions, ginger cut small strips, dried chili pepper cut section.

6, pot into the oil, medium-low heat sautéed onions and ginger, dried pepper segments, peppercorns, anise, cinnamon and cumin.

7, add bean paste, duck pieces of flying water and stir fry for a few minutes.

8, then add beer, soy sauce, soy sauce, sugar, salt, medium-low heat to cover the pot and simmer for 45 minutes.

9, add carrots continue to simmer for about 20 minutes. When the soup is basically dry, add red pepper flakes, cilantro segment mix well off the heat.