Cut the duck into small pieces, wash and blanch, and drain for later use. Slice ginger, cut pepper into horseshoes, soak ginger and pepper and chop them for later use.

Add the duck meat to the hot pot, add the cooking wine and stir-fry until the duck oil is stir-fried and put it out for later use.

Add wide oil to a hot pan, add dried pepper and chilli, fry slightly, add bean paste and stir-fry red oil over medium heat, then soak ginger and chilli, and stir-fry for a while.

Add duck meat, color it with seasoning, add sugar, beer and water, cover the duck meat, cover it and simmer until the duck meat is soft.

Add ginger and pepper, stir-fry, add salt and soy sauce, mix well and continue stewing until ginger becomes soft and tasty, and duck meat is bright in color.

Add the chicken essence and remove the pot.