1. Prepare all materials
2. First put the duck in the pot to dry the water, some people blanch it. However, I personally think that it is better to explode. It can force the moisture out of the duck, and the finished product is also more fragrant. Blanching, just removing the blood
3. Remove the bursting water
4. After the duck's moisture is dry, the oil will be released. At this time, add a little cooking wine to help remove the fishy. Add a little soy sauce to color
5. Shovel the popped duck out for use
6. In another pot, I only have one in my house and I will clean it. Put in the right amount of vegetable oil
7. When the oil temperature is 80 to 90% hot, I usually add dried pepper to check the oil temperature. The pepper is done vigorously, but it doesn't become mushy right away. Add Pixian Douban, pickled ginger, pickled pepper, salt, garlic and stir fry until fragrant. Fry a little more until you can smell the fragrance.
8. After the ingredients are sautéed, add the fried duck and stir-fry. Fry it more and let the duck dry as much as possible. In order to absorb the taste more later
9. Add beer to just overwhelm the duck. After the fire is boiled, medium heat for 10-15 minutes. If the duck was dry enough before being fried and fried, the duck will absorb a lot of flavor at this time. If you like garlic, you can add a little garlic at this time.
10. Half of the beer received is adding Aberdeen ginger, Erjingtiao and big green peppers. Erjingtiao has a spicy taste. The big green pepper was added because I didn't want to be too spicy, and I wanted to eat hot peppers, so I put it. If you don't like spicy food, you can put less wattle, or big green pepper. If it’s spicy, you can add a little millet to enhance the flavor
11. For about five minutes on medium heat, the peppers are cut off and cooked, and the ginger is gone. Ready to serve
