1. 1. Put the chopped duck pieces in a vegetable basket, dry the excess water, boil water in the pot, add a piece of ginger and appropriate cooking wine to the water, boil the duck meat in the hot water, remove the foam and blood;
2. 2. The blanched duck pieces are reserved;
3. 3. Prepare star anise and cinnamon, cut the chili, garlic seeds, and ginger for later use;
4. 4. Heat the pot and pour the oil. The amount of oil is similar to that of normal stir-frying. Do not reduce the amount of oil deliberately; after the oil is hot, put star anise and cinnamon in the oil to explode the fragrance;
5. 5. Stir-fry the duck meat with other condiments until the surface is slightly yellowish, pour a small amount of beer (about a quarter of the amount);
6. 6. Add soy sauce, salt, chicken essence, stir fry for a while, so that the flavor of the seasoning and the flavor of the seasoning are evenly wrapped on the duck, and then pour the remaining bottle of beer;
7. 7. Transfer the duck meat into the pressure cooker and press it for 8-10 minutes after the air is released. I use an electric pressure cooker, just select the "duck meat" function;
8. 8. Then return to the pot, add spicy fresh and pepper, and use high heat to harvest the juice. This final juice harvesting process is very important, which directly affects the color and fragrance effect when it is out of the pot;
9. 9. When the soup starts to thicken, you should not stop using the shovel to stir-fry until the juice is thick and evenly coated on the duck. The soup does not have to be completely dried, as long as it is thick and mellow.
Tips:The key to cooking is the final collection of juice. The thick juice must be very thick and evenly wrapped on the dish. That is, after the pot is placed on the plate, the soup at the bottom of the dish cannot be that thinner, and the dish There was no soup on it, so the cooked dishes would be unpalatable.
