From the Qing Dynasty to now, as a main course of Sichuan cuisine, it has been indispensable on the wine table for more than 1 years. There is a famous saying in Sichuan kitchen that no banquet can be made without fish and duck, which means that this dish must be cooked in a pot, whether it is a family banquet, a wedding banquet or a wine banquet in Sichuan. Put the chopped duck and star anise into the pot and stir-fry it, and there is no need to put any oil in it during the period. In this way, the smell of duck meat will fade a lot. Stir-frying beer duck directly to keep its original flavor is a famous dish in Chongqing, Wuhan, Sichuan and other places. Duck meat and beer are cooked together, which makes the taste of duck meat richer and richer, and the beer has no bitterness, which neutralizes the duck smell and makes the soup delicious. Beer duck is a delicacy with unique flavor. Duck meat and beer are stewed at the same time, which makes the taste of duck meat stronger, fresh and fragrant, with the aroma of beer. It is often eaten without getting angry and getting fat, especially suitable for summer consumption. Step 2: After the duck is processed, cut it into pieces, the size can be as you like, but it should not be too big, too big to be cooked easily. After cutting it into pieces, put it in a pot with cold water and add ginger, onion and cooking wine (rice wine). This step is mainly to remove fishy smell, stir-fry blood and boil it. Pour an appropriate amount of oil into another pan and fire. Dry the red pepper, green pepper, celery and garlic slices in a wok, pour beer, put the drained duck into the stir-fry evenly, add the garlic sprouts, monosodium glutamate, open the juice and add coriander. It will be fine.

Accessories: aniseed, cinnamon, pepper, ginger slices (ducks are cold, so more ginger is needed), a small piece of old ginger is crushed, garlic cloves, green onions, chopped green onions and chopped green onion leaves. A handful of coriander leaves, cooking wine and fragrant leaves. Blanch the duck first, drain the water, put oil in the pot, heat the ginger, garlic and onion until fragrant, put the duck meat, stir-fry the flavor, add beer and seasonings, boil the aniseed with high fire, and simmer until the soup is thick! Pick a few fat duck skins from a hot pot and fry them in the pot, with the skins facing down. When the fire is low, a lot of duck oil will be produced. When the frying is almost over, add dried Chili, garlic cloves, onion segments, cinnamon, ginger and pepper to saute until fragrant, and then pour in the remaining duck meat and stir fry.