Instructions: star anise, cinnamon (can also be omitted), garlic seeds, large pieces of ginger, dried chili (I like to use fresh morning glory), wine, beer, soy sauce, chicken essence (mushroom essence, monosodium glutamate can be) a little, salt;

Practice:

1, chopped duck pieces with vegetable basket loaded, the excess water LiDai, the pot of water, water, water, add a piece of ginger and moderate amount of wine, water, blanch the duck into the hot water to remove the foam and blood water;

2, blanch the duck pieces with vegetables basket loaded, the extra water LiDai, pot of water, add a piece of ginger and moderate amount of cooking wine, water will be blanched duck into the hot water, remove the foam and blood;

2, blanched duck block spare;

3, anise, cinnamon is ready, the chili pepper, garlic seeds, ginger cut up and spare;

4, the pot is hot, pour the oil, the amount of oil and the normal frying oil is almost the same, do not intentionally reduce the amount of oil; oil is hot, the anise, cinnamon into the oil to burst the fragrance;

4, pot is hot, pour oil, oil quantity and normal frying oil, don't intentionally reduce the oil quantity; oil hot, put anise, cinnamon into The oil is hot, the star anise, cinnamon into the oil burst out of the flavor;

5, duck meat and other spices with stir-frying until the surface is a little brown, pour a small amount of beer (about a quarter of the amount);

6, add soy sauce, salt, chicken, stir-fry for a few moments, so that the aroma of the ingredients and seasonings of the flavor of evenly wrapped in the duck, and then poured in the rest of the whole bottle of beer;

7, the duck meat into the high-pressure cooker, out of the gas after the pressure 8 non-stop stirring with a spatula until the juice is thick and evenly wrapped in the duck as appropriate, the soup does not have to be all dry, as long as the thick and mellow can be.