2. Put the duck into a bowl, add cooking wine, salt, soy sauce, ginger slices and onion slices, and marinate for 20 minutes.
3. Put the fat from the duck skin into the pot.
4. Use a shovel to press the small fire and slowly force out the duck oil.
5. When both sides of duck skin turn golden, a lot of duck oil comes out and duck skin is served.
6. Pour dried Chili into duck oil and stir-fry pepper.
7. Pour in the marinated duck and stir fry until cooked.
8. Pour in the soy sauce, stir fry and color.
9. Pour in a bottle of beer, without duck meat, and slowly burn it in a small fire.
10. Slowly collect the juice and pour in the green pepper and stir fry.
Tips
1. Don't cut the duck into too large pieces, or it will get tired if it tastes bad.
2. The duck skin is slowly forced out of the oil with a small fire, which saves pouring oil, and most ducks are fat.
3. The beer has not tasted duck meat, so the duck meat that comes out is full of beer aroma.