1. Wash the duck meat. If the duck feathers are not clean, they should be cleaned. Cut into pieces, boil the lamb in a pot under cold water, add ginger slices, and cook the cooking wine to remove the fishy. After the fire is boiled, boil for a few minutes and cook the bleeding foam. Out.
2. Rinse the duck meat several times in cold water to clean the blood and impurities.
3. Put oil in the pan, first pour the duck meat and stir fry until the duck meat is slightly yellow, add the green onion and ginger to fry the aroma, then pour in various spices and continue to fry the aroma.
4. Pour in cooking wine, light soy sauce, soy sauce, oyster sauce, and add fresh seasoning.
5. Pour in an appropriate amount of soybean paste and stir-fry evenly.
6. Pour a large bottle of beer and bring it to a boil.
7. Turn the lid to a low heat for about 40 minutes.
8. Put the green pepper rings, the spicy millet and the slapped garlic before being out of the pan, stir fry to get the spiciness, and then pick out the spices.
9. The spicy beer duck is complete.
Tips:Duck feathers must be cleaned; a whole bottle of beer glass; soy sauce can be replaced with bean paste + sweet noodle sauce; can not eat spicy, the last sharp pepper and millet can be left out; light soy sauce, oyster sauce, soy sauce are all available It is salty and mild, so there is no need to add salt.
