1. Cut the duck legs into pieces, blanch in the pot under cold water for 2 minutes, put two slices of ginger in the pot, remove the blood after blanching, and set aside.
2. Let’s take a look at the condiments used in the excipients
3. Pour a proper amount of oil into the pot, heat up, pour in the blanched duck legs and stir fry
4. Add stir fry ingredients and sauté
5. Pour in the braised soy sauce and stir fry until evenly colored
6. Pour in beer, 2 cm below the duck meat, and bring to a boil
7. Then you can switch to the casserole, add a large spoonful of bean paste, which is like fried noodle
8. Bring the pot to a low heat and simmer for 30 minutes, stirring occasionally to avoid sticking to the pot, if the soup is not enough, you can add water
9. Cut the green pepper into cubes, pour it into the pot after 30 minutes, add salt at the same time, stir well and simmer for two or three minutes.
10. Finished product
