1. Wash half of duck meat and set aside.
2. Fill a pan with water, pour the washed duck meat and sliced ginger into the pan, and boil cold water for three minutes.
3. The duck meat that has been in the water is subjected to cold water several times to wash away the impurities, drain the water, and set aside.
4. 1 to 2 potatoes, wash and cut into pieces. Half an onion, cut into pieces. Cut green pepper into sections and set aside.
5. Boil the water in a pan, pour peanut oil into it, then pour in the ginger slices and duck meat, and stir-fry until golden brown on both sides.
6. Pour the potato wedges into a pan and stir-fry until the potato wedges are slightly browned, that is, they look a little burnt and peeled (it’s best to fry the potato wedges separately, it is easier to succeed, because I was in a hurry that day. Stir-fry, the potato wedges are fried until golden on both sides, and it will not be easy to rot when braised.)
7. After the potatoes are fried, add 1 spoon of soy sauce, 1 spoon of oyster sauce, and a small amount of salt.
8. After all the ingredients are stir-fried, (except for onions and green peppers, which are the last two), pour them into the casserole.
9. Pour a bottle of beer in a casserole and soak it over the surface of the ingredients. (Any beer can be used, beer can effectively remove the fishy smell of duck.) After boiling on high heat, turn to medium and low heat and simmer for 50 minutes.
10. Finished picture
Tips:1 After the duck is blanched, it can wash away impurities and make the duck taste more refreshing after several times of cold water. 2 Beer can remove the fishy smell of duck meat, and it is a perfect match with duck meat. 3 Finally, you can skip the onions and green peppers. If you like spicy ones, you can add small peppers, which will be very spicy.
