The beer chicken and duck cooked by my mother-in-law make me addicted. Ingredients: autumn duck (I don't know what autumn duck is, anyway, it's not an old duck, it's the kind with tender meat), or chicken (it's also an old hen, just a young chicken or a middle-aged chicken), a bottle of beer, soy sauce, soy sauce. Practice: cut the whole chicken (or duck, the same below), it is best not to cut it (because the meat will shrink after being cut and cooked), clean the internal organs in the stomach, wash it, and blanch it in boiling water. Then put the whole chicken in the pot, pour a bottle of beer (550ml), bring it to a boil over high heat, and turn to low heat. Pour soy sauce, soy sauce is used to adjust the salt and light, soy sauce is used to adjust the color, often turn the chicken over, or pour the soup on the chicken with a spoon. Then continue this way until the water is almost dry, leaving only a thin bottom, which is almost the same. When I go back to the Mid-Autumn Festival, I can eat the beer duck cooked by my mother-in-law. It makes my mouth water when I think about it!