Ingredients: green onion, ginger, garlic, pepper, cinnamon, a bottle of beer.

Seasonings: beer, soy sauce, oyster sauce, cooking wine.

Boil the duck in water, cut it into pieces, use a vegetable knife to cut the mouth on the duck meat, put it into a container, add beer (three-quarters of a bottle), cooking wine, salt and marinate for twenty minutes.

Put oil in a pot, boil until seven mature, put cinnamon, star anise, scallion and stir-fry.

Pour the duck meat into the pot , add cooking wine, oyster sauce, soy sauce and stir fry, if you love spicy, you can put some chili sauce seasoning.

Stir-fry the duck meat until golden brown, then pour in the beer and bring to a boil over high heat.

When the beer is half dry, pour the duck meat with the beer into the crockpot and simmer for ten minutes.

2, method two:

Ingredients: duck meat half, green chili 3, 1 can of beer, icing sugar 1 small piece, 3 slices of ginger, 2 red chili peppers, 1 star anise, 1 slice of cinnamon, 1 slice of coriander, 2 tablespoons of soy sauce, 1 tsp of pepper, oil and salt in moderation.

Duck meat cold water in a pot, add ginger slices, high heat boil blanch and then drain the water.

Heat a pan, put a little oil, add the blanched duck meat and stir fry.

Stir-fry the fat on the surface of the duck meat, and when the surface is lightly browned, add the ginger and seasonings and continue to stir-fry.

Stir-fry for a few seconds, then add the rock sugar, then add the soy sauce and continue to stir-fry until the surface of the duck meat is colored.

Add a large can of beer, cover all the duck meat, bring to a boil over high heat, reduce heat to low and cook for 30 minutes.

Add the bell peppers and toss to coat.

Add salt and pepper to taste.

Serve in a small pot with a beer.

3, method three:

Ingredients: hemp duck, a potato, hydrated mushrooms six, a bottle of beer star anise, cinnamon each one, two slices of ginger, a small piece of ginger patted, garlic cloves two, green onions, green onion, white onion cut into segments, green onion leaves cut into the end of the peppercorns.

Duck chopped, wash the blood water (frozen duck should first be soaked in cold water to thaw). The upper pot filled with cold water, add patting broken ginger, high heat boil the duck pieces out of the drain, pick out the ginger, wash the pot, wipe dry.

The oil in the pan is hot, put the garlic cloves, scallion white segment, star anise, cinnamon, ginger stir-fry, pour into the duck pieces with a little soy sauce stir-fry. Pour in the whole bottle of beer, a little bit of vinegar (put vinegar if the meat is easier to rot) cover the lid, high heat and boil (the potatoes, mushrooms cut into pieces, potato pieces can be larger, standby), and cook for a little while, so that the soup looks thicker.

Switch to low heat and slow simmer, soup left half of the time to add potato pieces, mushrooms, switch to high heat and boil a little and then adjust back to low heat.

Three minutes later, switch to high heat, add the appropriate soy sauce (color with) stir fry, high heat sauce. Put chicken essence to start, plate and sprinkle chopped green onion.