1. Duck meat washed and chopped
2. Sliced ginger, peeled and whole garlic, star anise, cinnamon, beer, bay leaves (found no bay leaves at home)
3. Heat the wok slightly, put the duck meat in the pan, don’t fry it, let the duck meat fry for a while and then stir fry
4. The excess moisture of the duck meat should be fried to dry, the fat will be fragrant, so that the fragrant will not be fishy
5. Stir-fry for a few minutes with moisture and dry water, the aroma is also out, add a spoonful of brown sugar, a spoonful of soy sauce, garlic, star anise, cinnamon, bay leaves and stir fry evenly (why put brown sugar here, I have tried it Brown sugar is more fragrant, you can put rock sugar if you don’t like it)
6. Stir fry until the color is like this
7. Put the ginger, beer, and a little soy sauce in the pot as well (because of the soybean paste, no need to put salt)
8. Bring to a boil, change to low heat and simmer for 25-30 minutes (the length of time depends on the amount of ingredients and personal preference for the softness of the duck)
9. Cover and simmer over low heat
10. When the time is up, open the lid, the juice is a bit too much, and the fire will collect the juice.
11. Finished product. It smells good.
