Let's talk about personal operation methods, taking duck stew with beer as an example for your reference!

1. Chop a fresh duck (not too big, preferably within 3 kg, too big duck meat will be tight, and the taste is not good) into pieces!

2. Blanch the duck, wash the blood with cold water, and then drain the water for later use. Don't boil the water when it is hot!

3. Prepare sliced ginger, 5g star anise, 5g cinnamon,10g soy sauce, 5g soy sauce,10g minced garlic, appropriate amount of pepper and green pepper (according to personal taste), 5g sugar and 500ml beer!

4. Heat the oil in the pot. When the oil temperature is 70% to 80% hot, add ginger slices and stir-fry until fragrant, then add duck meat, add two teaspoons of salt and stir-fry for about 3 minutes, and stir-fry excess water!

5. Pour in beer, minced garlic, anise cinnamon, sugar and soy sauce, bring to a boil, and turn to low heat for 20 minutes!

After 6.20 minutes, collect the fire juice. When the juice is thick, add soy sauce and stir fry for a while, and then it will be out of the pot!

Tip: 1. Don't cut the duck into too big pieces. After blanching, cold water will make duck's teeth more elastic!

2. It can better maintain the umami flavor when it is out of the pot, and it is also added with sugar to make it more layered!

This dish is rich in sauce, salty and delicious, and slightly sweet. It's delicious and worth a try!

Another way to do it.

Ingredients: duck, beer, onion, ginger, garlic, dried pepper, star anise, salt, sugar, soy sauce, soy sauce, cooking oil.

Exercise:

1. Wash the duck, chop it into small pieces, and drain it for later use.

2. Heat the wok, pour in a little cooking oil, add ginger slices, onion segments, garlic cloves, star anise and dried peppers and stir-fry until fragrant.

3. Pour in the duck pieces, stir-fry over high fire, stir-fry the duck pieces until the duck skin shrinks and turns white, then stir-fry over low heat and stir-fry the duck oil.

4. Pour in a little soy sauce for coloring, add a proper amount of soy sauce essence, add a little sugar and salt and mix well.

5, pour a can of beer, don't duck, cover and simmer for 30 minutes.

6. After the duck is cooked, the juice is collected by fire, and the juice is thick and fragrant.

Ingredients: duck, fresh ginger, green pepper, onion, garlic, cooking oil, salt, Pixian watercress, soy sauce, cooking wine, crystal sugar and monosodium glutamate.

1. Wash the duck and cut it into small pieces.

2. Wash all ginger, green pepper, onion and garlic; Ginger slices; Green and red peppers are cut into pieces; Cut onion into sections; Slice garlic.

3. Add a little oil to the pot. When the oil temperature is 60% hot, add the onion and garlic slices and stir-fry them for fragrance.

4. Then pour in the duck pieces and stir fry slowly. When the meat color becomes pale, pour in cooking wine and stir fry evenly.

5. Add Pixian watercress, soy sauce, rock sugar and salt, cover the lid and simmer for 30 minutes.

6. Put the ginger slices into the pot and continue to simmer for 5 to 10 minutes.

7. Finally, add the green and red peppers and stir fry.