Stir-fried duck pieces are put into an electric casserole. Don't clean the pan for frying ducks. Pour half a pot of water into it and bring it to a boil. Pour the boiled water into the casserole, and be sure to add boiling water. You can't put cold water. The water will probably drown the duck. Because the smell of ducks is heavy, beer is usually used instead of water when stewed ducks or braised ducks. Let's cook the beer muscovy duck. The braised duck on it almost needs to be prepared. First, stir-fry the duck, put some oil in two-sided gold pots and heat it. Add the duck and stir-fry it slowly until it is dry. At this time, add ginger, scallion and star anise, then add some soy sauce and some rock sugar, stir-fry it for a few times, pour a can of beer and cover it.
After waiting for 40 minutes, the duck can be braised and oily, so you can start the fire to collect the juice. Stir-fry it from time to time. Don't collect the soup too dry and thick, otherwise it will affect the taste. Roast the duck, cut the duck into pieces, burn the onion, ginger, garlic and fennel in the bottom pot, stir-fry the duckling, and stew with beer. Then put the pepper in the pot and stir-fry until fragrant. Pour in the duck and fry it dry. Add soy sauce, soy sauce, cooking wine, add a bottle of beer, sprinkle with salt and chicken essence. Then add water to just soak the duck, cover the pot and cook for 40 minutes. Sprinkle with chopped green onion and make a delicious beer duck.
Cool the cooked duck meat, cut it into small pieces, stir-fry it in an oil pan, stir-fry the meat flavor, add the previously stir-fried ginger and garlic and chopped millet pepper, stir-fry and mix well, and add appropriate amount of salt and soy sauce to taste and color.