1. Ingredients: 1/4 duck, 1 large piece of young ginger, 1 small piece of old ginger, 5 cloves of garlic, 1 star anise, 1 piece of cinnamon, 3 bay leaves, 4 spicy millet roots , appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of rice wine, 1 can of beer, appropriate amount of raw food.

2. Clean the duck, drain the water, add an appropriate amount of rice wine, light soy sauce, salt, and ginger slices, and mix well with your hands; finally add an appropriate amount of cornstarch, and similarly, mix well with your hands. Marinate for 30 minutes.

3. Young ginger, old ginger, garlic slices, millet cut off, star anise, cinnamon and bay leaves washed.

4. Heat the oil, pour in the marinated duck meat, and fry until 2 sides are golden brown. Be sure to fry it thoroughly so that the duck will be fragrant in the end.

5. Pour a few spoons of rice wine (the spoon you usually use for eating) into the pot, cover it immediately, keep it there for a few seconds, and then open the lid.

6. Set the duck meat aside, add ginger, garlic cloves, star anise, cinnamon and bay leaves, and stir-fry until fragrant.

7. Add ginger and stir-fry evenly. Add appropriate amount of dark soy sauce to adjust the color and stir-fry evenly. Pour half the can of beer just enough to cover the duck meat.

8. Bring to a boil over high heat, add spicy millet, turn to medium to low heat and simmer for about 20 minutes. Add an appropriate amount of cornstarch water before serving, and reduce the juice over high heat.