Chop the duck meat into pieces, blanch it in a pot under cold water, rinse with clean water and drain the water;
Cut green pepper into shreds, and cut garlic and ginger into cubes for later use;
Pour an appropriate amount of oil into the pot, add ginger, garlic, and star anise, stir fry for a while, add stomp pepper and continue stir fry;
Add chicken nuggets:
Put the chicken nuggets in the pot and stir fry over high heat. At the same time, add dark soy sauce, light soy sauce, fuel consumption, cooking wine, a little Erguotou, and continue to stir fry;
Pour in a can of beer, boiled water, and it's no more than the height of a finger of chicken nuggets;
Add rock sugar, tangerine peel, pepper, chicken essence, cover and stew on medium heat;
Add green pepper:
When the juice in the pot is almost collected, put the green peppers down and stir fry quickly, stop the green peppers from discoloring, and you can get them out of the pot!
The duck meat must be blanched so that it is clean and tastes free; \nThere is no need to add salt, because the dark soy sauce, light soy sauce, and oil consumption are all salty!