Beer duck.

Ingredients: an innocent duck (if two people eat it, half a fresh big duck is enough, and the fresh-keeping one-that is, frozen, that is the best one, which will shrink), a big potato, five or six water-soaked mushrooms, a green pepper, a bottle of beer and a beer wrench (used to chase down the husband who tried to steal beer, and of course you can use it to open beer later).

Seasonings: one star anise (also known as five spices), three slices of ginger, a small piece of ginger smashed, two garlic cloves, a handful of scallion, chopped scallion, and minced scallion leaves.

Steps: Chop the duck (when you buy it, ask the vendor to chop it for you. People who can chop the duck by themselves won't read this beginner's post. When chopping, pay attention to let him help you clean the lungs and lymph of the duck), wash the blood (the frozen duck should be soaked in cold water until it is frozen), fill the pot with cold water, add chopped ginger, boil it over high fire, pour the duck out and drain, pick out the ginger, wash the pot and dry it. Heat the oil in the pan, put the garlic cloves, scallion slices, star anise and ginger slices in the frying pan, pour the duck pieces and stir fry with a little soy sauce, pour the whole bottle of beer, cover the lid with a little vinegar (vinegar meat is easy to rot), and boil over high heat (don't stand there waiting to open! Cut potatoes, shiitake mushrooms and green peppers into pieces. I like to cook them for a while, so that the soup looks thick, and then simmer them on low heat. When the soup is half, add potato pieces and shiitake mushrooms. (If the beer is boiled and the potatoes and shiitake mushrooms are not cut, drag them out to fight! ), change the fire and bring it to a boil, then turn it back to a low fire, put salt when the potatoes are half cooked, change the fire three minutes later, put green peppers, add a little salad oil (to increase the color of the dishes), add appropriate soy sauce, stir fry until the soup is collected, put chicken essence into the pot, and sprinkle chopped green onion after serving.

Note: You can't thaw with hot water in a hurry, because it won't rot with hot water.

Potato pieces should not be too small. Pay attention to the time when burning. If the time is short, the potatoes will not be enough. If they grow, they will paste into a pile. It is better to be soft but not scattered.

Friendly reminder: potatoes made from this dish are more delicious than ducks. Remember to open your arms and eat potatoes when serving, and leave the meat for others to eat.