To prepare raw materials, cut the ginger into slices, cut the scallions into sections, cut the green and red peppers into diamond-shaped or triangular pieces, peel the potatoes, and prepare a bowl of water starch.

2. First chop the duck leg meat into pieces.

3. Cut the potatoes into pieces with a hob and try to keep them the same size.

4. Pour water into the pot and bring to a boil, add duck meat and blanch it. This can remove some of the blood stains and take away some of the fishy smell. After 2 minutes of boiling the pot, it will basically be done. That’s it, take out the duck meat and drain the water.

5. Add a spoonful of cooking oil to the hot pot, add the pre-cut ginger slices, scallions, tangerine peel, and star anise and saute until fragrant.

6. After sauteing until fragrant, add the blanched duck meat and stir-fry. The stir-frying process can also remove the fishy smell of the duck meat, and then pile the duck meat to the edge of the pot.

7. Put a spoonful and a half of bean paste in the pot, stir-fry it in hot oil until fragrant. This can remove the smell of raw bean paste. Then stir-fry with duck meat to evenly coat the bean paste. On top of duck meat.

8. Add the cut potatoes and stir-fry together.

9. Then let’s do a simple seasoning, add half a spoon of chicken essence, ten grains of rock sugar, half a spoon of soy sauce, and another third of a spoon of dark soy sauce to adjust the color.

10. After frying, pour in beer until the duck meat is covered.

11. Cover the pot and simmer over low heat for twenty minutes.

12. Open the lid of the pot, turn to high heat, and add two tablespoons of water starch to thicken the sauce.

13. Then add green and red peppers and stir-fry together, then serve.

Introduction to Beer Duck:

Beer Duck is a unique delicacy that goes with wine. Duck meat is stewed with beer to make the nutritious duck meat taste richer. The duck meat not only tastes delicious, but also has a refreshing aroma of beer. When cooking beer duck, a variety of spices are added to enhance the spicy flavor of the duck meat. This dish also has the effects of clearing away heat, appetizing, diluting water, and dehumidifying.

Nutritional value:

Duck meat is cold in nature, sweet and salty in taste, and returns to the spleen, stomach, lung and kidney meridians. It can greatly replenish deficiency and fatigue, nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, nourish blood and promote water circulation, nourish the stomach and promote fluid production, relieve cough and self-consciousness, eliminate snail accumulation, clear away heat and strengthen the spleen, and treat weakness and edema. It is especially suitable for consumption in summer and autumn. It does not cause internal heat and is not easy to gain weight. Girls who like to eat meat but are afraid of getting fat can try it.

The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the body and has a protective effect on patients with heart diseases such as myocardial infarction.