1. Wash the duck and cut it into small pieces, put water in the pot and ginger slices, put the duck meat in the pot and blanch it, then take it out and drain it.

2. Shred sour ginger and sour pepper, cut sour buckwheat head in half, cut salted lemon, remove pulp, take Peaches, peel garlic and slice ginger.

3. Do not put oil in the wok, put the duck pieces in the water, stir-fry them with medium heat until they become discolored and oily, and then take out the duck.

4. Leave the fried duck oil in the pot, and add the chopped sour ginger, sour pepper, sour buckwheat head, cortex moutan, garlic and ginger slices to stir-fry for fragrance.

5. Add the duck pieces and stir fry. Add 250 ml of beer, soy sauce, soy sauce, oyster sauce, sugar and salt and stir fry for a while.

6. Add a proper amount of water to stew the duck until it is cooked and tasty. After the water in the duck is dried and the oil is produced, add salted lemon and stir fry for 1 min, and then take out the pot.