2. Wash and chop the ducks (regardless of size) and mash the whole ginger. Boil the water in the pot, add the duck pieces and cook for 3 minutes to remove the blood.
3. Remove the cold water and drain it for later use.
4. Heat the oil in the iron pot to 70% heat, stir-fry the duck pieces, and continue to fry the duck pieces in the pot to force out the water in the duck meat. When the duck skin becomes tight and the duck pieces are relatively reduced, the fried duck pieces are transferred to the pressure cooker. No need to wash the iron pot.
5, ginger, dried peppers, pour the whole bottle of beer, then cover the high-pressure pot cover and turn to a big fire.
6. Turn to low heat for 20 minutes after the gas rings, turn off the fire, and wait for the pressure cooker to deflate naturally.
7. Open the high-pressure pot cover, move the cooked duck pieces back to the iron pot, pour in the soy sauce for coloring and season with rock sugar and salt. Turn on the fire, cover the pot and collect the soup.
8. In the end, only a small amount of sticky soup remained.