The duck tastes too fishy. Add some grass fruits and star anise to remove the fishy smell! ! ! One duck

2. Ginger, garlic (you can add it according to your own taste), Pixian watercress, pepper (sweet pepper is also acceptable), cooking wine, pepper, bay leaves, kaempferol, star anise, tangerine peel, Oyster sauce (you can choose not to use it), chicken essence, salt, MSG, and of course the most important oil!

Method:

1. Wash the duck and chop it into small pieces. When washing the duck, be sure to remove all the lymph from the duck's neck. It depends on whether you want to eat the offal. If you like it, you can keep it. If you don't like it, keep the duck heart. The rest can be thrown away.

2. Flatten the ginger with a knife, peel the garlic, wash it and set aside. Cut the peppers into sections or cubes for later use.

3. Pour the oil into the pot and heat it to about 80 degrees Celsius, then put the duck into the pot and stir-fry. The frying time of the duck needs to be longer to stir-fry all the water in the duck. When the duck is first put out of the pot, there is a lot of water and no oil can be seen. Be sure to drain all the water from the duck so that the oil can be seen in the pot. Only in this way can the duck be exploded, otherwise it will not taste delicious. At the same time, when the duck is stir-fried, add the spices to the pot and stir-fry with the duck. When the color of the duck turns a little red, add the cooking wine. Stir-fry for about 5 minutes, add Pixian watercress, garlic, ginger and these three seasonings.

4. Add watercress, garlic, and ginger and stir-fry for a while. When a slight garlic smell comes out, add the chopped peppers into the pot.

5. Add chicken essence, a little salt, and finally MSG. Just load it up!

Be sure to pay attention to the fire when stir-frying the duck. When stir-frying the duck, it is better to use medium heat. ]

After the duck is served, you can have a glass of iced Coke. The taste is very good. If you like drinking beer, a bottle of beer will give you a different taste! ~~ I hope you will have the opportunity to try it

Reference answer: Raw fried duck

1. Blanch the duck first, remove the blood foam, and drain the water.

Put oil in the pan, add the duck and stir-fry until the skin becomes fragrant.

2. Pour in hot water, probably enough to soak the duck. (Putting cold water in will cause the meat to shrink and harden)

Put the ingredients in.

3. Heat the soup over high heat until it turns white, then turn to low heat.

4. Cover and simmer. When the soup is almost dry, open the lid and stir-fry continuously. With salt. Wait until the soup is almost dry.

(Note, the salt is added last to prevent the meat from getting old)

Reference answer: How to make beer duck

1. Go to the market and choose to wash it. Clean duck (the size is up to you, you can buy half if you are trying to make it). Chop into small pieces and wash.

2. Prepare a piece of ginger, fennel, cinnamon, and one to two chili peppers (three if you like spicy food). Clap the ginger with a knife, do not cut it into slices.

3. Open the oil pan and when the oil is cooked to 70 degrees, pour the second prepared items into the oil pan and fry for 5 minutes. When fragrant, add the duck and stir-fry until the meat turns white. Can.

4. Then pour in beer (depending on the number of ducks, half a bottle of beer), soy sauce (use a better brand, and don’t pour too much.), salt (according to your usual (Put in the salt), you have to control the salt yourself. Pour in the ingredients (beer, soy sauce, salt, etc.) level with the duck meat, then turn up the heat and bring to a boil.

5. After boiling over high heat for 5 minutes, turn on medium to low heat and simmer. When the soup is almost dry, add some sugar and MSG, then heat up the pot.