Duck (second half) 800g.

a can of beer

Three green garlic

A long section of scallion

Ginger 15g

20g bean paste

Soy sauce, light soy sauce.

Cinnamon bark, star anise, pepper, the right amount.

Chinese yam (more or less)

The practice of beer duck?

Prepare ingredients: let the seller chop the duck as evenly as possible. Ducks shrink in pain, don't chop them too small!

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Green garlic, onion, ginger, (ginger is beaten flat, onion should be put in the pot for easy picking)

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Iron stick yam, cutting and rolling blade, soaking in clear water to remove mucus for later use!

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Duck meat will stink if it is not handled properly, so none of these materials can be less!

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Blanch the duck in cold water to remove the blood. The advantage of cold water is that it can slowly force the blood out of the tissue, and the taste is more thorough!

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Stir-fry the drained duck in oil until it turns yellow. When some duck oil is stirred, add a spoonful of bean paste and stir-fry until the red oil is crisp!

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Add soy sauce, soy sauce, star anise, cinnamon, pepper, ginger and onion!

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Add beer and duck pieces (all ingredients have been added)

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Pour it into the electric pressure cooker regularly for ten minutes!

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After ten minutes, pour back into the wok, add yam and simmer for a few minutes until the yam is cooked and soft!

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The soup is just right!

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Add green garlic, stir well and turn off the heat! No salt was added to the whole dish, and the bean paste was salty enough. It's delicious without msg!

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Take out the pot and put it on the plate.