1. Practice one. Ingredients: Duck (not too big, choose a thinner one, not too fat). Seasoning: a bottle of beer, ginger, garlic, dark soy sauce, chicken essence, salt, sugar, star anise, cinnamon. Method: Chop the duck into pieces, keeping the head, wings, legs and claws intact so that they can be assembled into shapes when serving on the plate. Heat a little oil in a wok, add star anise, cinnamon, and green onions and stir-fry. Put the duck meat into the pot and stir-fry, add various seasonings except beer, stir-fry well, add beer and simmer for ten minutes, put it in the pressure cooker, simmer on steam for about ten minutes, then turn off the heat.

2. Method two. Ingredients: half duck (1000g), konjac (500g), a bottle of beer, one cucumber, 3 green peppers, ginger, garlic, spices (star anise, cinnamon, grass fruit, fennel, orange peel), peppercorns, Dried chili pepper, watercress, soy sauce, chicken essence, salt. Method: Chop the duck into pieces, put it in the pot and drain the water. Add oil to the wok, add peppercorns and fry until fragrant, add bean paste and stir-fry for a few times, then add duck pieces and stir-fry. Pour in the entire bottle of beer and add a bowl of water. Add spices, dried chilies, ginger, salt, soy sauce and cook over medium heat. Cook for about 20 minutes, add konjac, garlic and cook until the meat is tender, add chicken essence to taste. Finally add cucumber strips and green pepper pieces and cook briefly. If it is winter, you can use an induction cooker or an alcohol stove to rinse vegetables while eating.

3. Practice three. Ingredients: 500g fresh duck, 5g sweet beans, 5g fresh chili pepper, 10g ginger, 5g garlic, 2 star anise, 3g cinnamon, one clove, one bottle of beer, 10g soy sauce, 8g salt, sugar 6 grams, 30 grams of stock, 70 grams of cooking oil, a little white pepper, 5 grams of cornstarch. Method: Wash the duck meat first, then chop it into large cubes of 6 cm, skim off both ends of the sweet beans, cut the ginger into slices, pat the garlic with a knife, and cut the pepper into shreds;

Heat a wok with oil and fry the duck pieces first to get the oil out. Then add ginger slices, star anise, cinnamon, cloves, and garlic, stir-fry these until fragrant; add beer and stock at this time, wait until it boils, then add salt, sugar, and soy sauce;

Adjust the taste Then reduce the heat to low and simmer for 30 minutes, then add sweet beans and chili shreds, sprinkle with some pepper, thicken slightly, take out the pan, and serve on a plate.