Ingredients: some sour ginger, some sour red pepper, two tsaoko, four star anise petals, bean paste, some old garlic (whole), oyster sauce, soy sauce, fermented bean curd, refined salt, monosodium glutamate and beer.

Practice: Heat the oil to 80% heat, stir-fry the octagonal grass fruit, add sour ginger slices, sour peppers, old garlic and ducks, and add a little salt, because bean paste and fermented bean curd are salty. Stir-fry until the appearance of duck meat changes color, add a spoonful of bean paste and soy sauce and mix well, then add a third bottle of beer and simmer for eight to ten minutes. When the beer is dry, it will be a little warmer. Finally, add monosodium glutamate, oyster sauce and fermented bean curd and mix well.

It is better to eat beer duck in hot pot. Eat it while it's hot. The more you eat in the back, the more fragrant the duck will explode. If there is sauerkraut, put it in the pot when the ducks eat almost. It is very delicious.