1. Cut the duck into large pieces and rinse with cold water to drain the water. Put the duck meat in a cold pan on high heat and fry the water to dry. Turn to low heat and stir the duck oil slowly.
2. Stir-fry the duck oil and add garlic, star anise, ginger slices (add dried chili for spicy), continue to stir-fry until the aroma overflows.
3. Pour in a bottle of beer and bring to a boil. Remove the floats, cover the pot and simmer for about ten minutes.
4. Collect the juice over the fire and serve it on a plate.
5. Put it in a pressure cooker and steam for about 15 minutes.
6. Out of the pot.
Tips:1. Stir-fry the duck directly without blanching it. 2. After collecting the juice, steam it in a pressure cooker for about 15 minutes to make the duck taste better.
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