1, cut the pepper into small pieces, slice the ginger, cut the garlic, cut the scallion into oblique sections, cut the Chinese cabbage stalks into strips separately, cut the dried pepper into sections, and cut the washed duck into small pieces.

2. Add cold water to the pot to boil, and put the duck pieces into the pot to go through the water. Put rapeseed oil in a hot pot, stir-fry the cooked duck pieces evenly in the pot, and add aniseed, fragrant leaves, ginger slices, pepper segments and hot sauce to stir-fry until fragrant. Pour the beer, but don't pass the duck. Add a little salt to taste, pour a little soy sauce to color, cover the pot and stew for 20 minutes.

3, simmer until the juice is collected, add green onions and chicken essence to taste, stir fry a little. Use cabbage stalks at the bottom of the prepared dry pot, and pour all the cooked duck meat into the dry pot. So the dry pot beer duck is ready.

Duck meat is cold, sweet and salty, and belongs to spleen, stomach, lung and kidney meridians. It can greatly tonify asthenia, nourish the yin of five internal organs, clear away the heat of asthenia and fatigue, replenish blood and promote water circulation, nourish stomach and promote fluid production, relieve cough and self-alarm, eliminate snail accumulation, clear heat and invigorate the spleen, and be weak and edema. Especially suitable for eating in summer and autumn, without getting angry and getting fat. People who like meat but are afraid of being fat can try it.

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, 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.