1. Cut green peppers and red peppers, slice ginger and garlic, and set aside.
2. Wash duck meat and cut into pieces, set aside.
3. Bring water to a boil in a pot, blanch the duck pieces for 5 minutes, set aside.
4. Heat a little oil in the pot, add Sanshengchuan Farm’s peppercorns and sauté until fragrant.
5. Add ginger, garlic, star anise, cinnamon, and Sanshengchuan chili and stir fry for 1 minute.
6. Add the duck pieces and continue to stir-fry until the duck pieces shrink significantly to force out the fat.
7. Add salt, light soy sauce, and beer to the duck meat. After the high heat is boiled, turn to a low heat and cover the pot to simmer. When the simmer reaches 1/3 of the water left, open the pot and continue to simmer to let the wine smell dissipate.
8. Finally, when the water juice is completely dried, add the green and red pepper pieces and fry until they are broken.
Tips:The beer duck is mixed with Sanshengchuan dried chili and farmer's pepper. The hot and spicy is fully absorbed by the duck meat. With the aroma of beer, I can't help but want to have an extra bite.
