Ingredients: half a duck, beer 1 can, green pepper, red pepper, onion, onion, ginger, garlic, pepper, star anise, soy sauce, sugar and salt.

Exercise:

1. Prepare the materials, wash the duck and cut into pieces, and cut the ingredients into pieces (the thick oil on the duck skin can be cut off appropriately).

2. Heat oil in a wok, add onion, ginger and garlic until fragrant, then add duck, pepper and star anise and stir fry.

3. Stir-fry the duck meat until the color turns white, no water comes out, and duck oil is also fried.

4. Add soy sauce, soy sauce, sugar and salt.

5. Stir fry to the highest color.

6. Add a can of beer.

7. After the fire boils, turn down the fire and stew for about 30-40 minutes.

8. Wait until the soup is basically dry before adding green pepper, red pepper and onion slices.

9. Stir well and serve.

Second, stewed duck with sour bamboo shoots.

Ingredients: duck, sour bamboo shoots, ginger slices and peppers, yellow wine, soy sauce, sugar and water starch.

Exercise:

1. Chop the ducks, blanch them in a pot and wash them for later use.

2. Slice sour bamboo shoots, cut peppers into small pieces, peel and slice ginger and garlic for later use.

3. Put the duck pieces in a frying pan and stir-fry until the duck pieces are thoroughly fried, then pick them up and put them on a plate.

4. Add a little oil to the pot, add ginger slices and garlic slices and stir fry.

5. Add the duck pieces and stir-fry until the surface of the duck is slightly golden yellow.

6. Add sour bamboo shoots and peppers, add appropriate amount of yellow wine, stir-fry until even, then add water that has never eaten duck meat at all, and cover the pot and simmer.

7. Add the right amount of sugar and salt in the middle. After the fire boils, turn to low heat for 20 minutes.

8. Finally, add a proper amount of starch water, collect concentrated juice, and then take it out of the pot and serve it on a plate.

Third, garlic duck

Ingredients: a duck (I used half of it), a whole head of salt and garlic, sweet noodle sauce, rock sugar, ginger and pepper (for blanching).

Exercise:

1. Slaughter a fresh duck, wash it, chop it into small pieces, put water in the pot, add a piece of beaten ginger and a handful of pepper to cook for about 3 minutes, put the duck in blanching water, cook it until it changes color, take it out, rinse it with warm water, and drain the water.

2. Put a small amount of oil in the pot, add the drained duck meat and stir fry, stir fry on medium and small fire until the duck meat is oily, add ginger slices and a whole garlic (pepper can also be added to spicy food), continue to stir fry until the duck meat is slightly yellow, and add a proper amount of rock sugar to stir fry until it is dissolved and colored.

3. Cook a little more rice wine, add a tablespoon of sweet noodle sauce, stir well, add boiling water until three quarters of the ducks are uncovered, turn to low heat for about 40 minutes after the fire is boiled, add appropriate amount of salt when the water volume is reduced by half, and continue stewing for about 10 minute until the juice is less.

Fourth, perilla roast duck.

Ingredients: duck, perilla leaves, ginger slices, garlic, soy sauce, cooking wine and sugar.

Exercise:

1. Put ginger slices and sugar in the oil pan.

2. The sugar bubbles slightly, and the duck is fried brown.

3. Add cooking wine, soy sauce and water instead of duck. Cover and drain the juice slowly until there is still 20% liquid.

4. Add garlic and perilla leaves, stir-fry, drain the juice with high fire, and take out the pot.