1. The vinegar ginger, ginger and millet peppers soaked in the previous week are changed to a knife, and garlic cloves are reserved.
2. The duck is in the water.
3. Rinse it with warm water.
4. Put rapeseed oil in the wok to fry the duck for color.
5. Put vinegar ginger, ginger, garlic cloves.
6. Stir fragrant.
7. Pour the beer.
8. Bring to a boil.
9. Pour into the casserole, cover the pot, and simmer for 30 minutes (turn over halfway).
10. Add the millet pepper, salt, and the remaining ginger, cover the pot and cook for another 10 minutes.
11. Season to taste, put mushroom dark soy sauce.
12. Stir-fry and mix well.
13. Finished product.
Buy on JD
Buy on Amazon