1. A fresh local duck, clean and cut into pieces for later use.
2. Three cans of beer (ignored by the brand, optional).
3. Soak dried shiitake mushrooms and rinse for later use.
4. Wash the aniseed and set aside.
5. Heat oil in a pan, pour the duck pieces and stir fry.
6. Stir-fry until the duck itself begins to seep oil slowly, add the aniseed.
7. Add shiitake mushrooms and stir fry.
8. Pour in the beer and bring it to a boil, add an appropriate amount of salt, close the lid, and simmer for two hours on low heat.
9. Basically collect the juice and turn off the heat.
Tips:To make this dish, you have to kill the local duck, so that it will have a different taste! When simmering, you can also move it to a casserole and simmer slowly.
