1. Wash the cured duck and cut into pieces, blanch it in a pot of boiling water, remove the spare hot oil and saute the ginger, onion, garlic, pepper and cinnamon, add the cured duck and stir fry together
2. Pour in the cooking wine, add the light soy sauce and stir fry to get the aroma and force the oil from the duck to add the sour radish and dried chili to stir fry together
3. Add the beer and the duck cubes, boil over high heat, turn to medium heat and simmer for 40 minutes, transfer to the hot pot, add garlic sprouts, coriander and red pepper
Tips:1. There is salt in cured duck and sour radish, so there is no need to add additional salt in the whole process
2. After putting it in the hot pot, you can cook it again
3. Stewing the duck with beer will make the duck more fragrant. If you don’t have it, you can use water instead
