1. How to make Sichuan style beer duck:

Materials

Materials: bare duck (half, 620 grams), potatoes (2 pieces), beer (1 bottle), dried chili peppers (5 pieces), Sichuan peppercorns (1 tablespoon), bay leaves (2 pieces), grass fruits (1 piece), green onions (2 stalks), ginger (2 pieces), coriander (2 stalks) seasoning : Oil (2 tablespoons), dark soy sauce (1 tablespoon), cooking wine (1 tablespoon), salt (1/3 tablespoon), chicken powder (1/3 tablespoon), sugar (1/2 tablespoon), cornstarch water (1 /4 cups)

Method 1. Peel the bare duck, wash and chop into pieces, blanch in boiling water to remove blood and odor, remove and drain.

2. Peel and cut potatoes into cubes, soak in water and set aside; cut green onions into sections, slice ginger, cut dried chilies into rings, and mince coriander.

3. Heat 2 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry until fragrant. Remove and discard. Add ginger slices, green onions, strawberries, bay leaves and dried chilies first, then add the duck pieces. Stir-fry for 2 minutes.

4. Add 1 tablespoon dark soy sauce and 1 tablespoon cooking wine and stir-fry evenly to color and remove the fishy smell from the duck meat.

5. Pour in 1 bottle of beer until it covers the duck pieces, cover and bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.

6. Add potato cubes and mix well, cover and bring to a boil over high heat, then reduce to low heat and cook for 15 minutes until the soup thickens.

7. Add 1/3 tablespoon of salt, 1/2 tablespoon of sugar and 1/3 tablespoon of chicken powder to taste.

8. Pour in 1/4 cup of cornstarch water to thicken the sauce, sprinkle in coriander leaves, and serve.