good to eat! The practice is simple. The duck meat must first be smashed into blood and taste, so that the meat is tight and has a taste. It’s soft to the meat, it’s chewed, it’s soft, and it’s delicious!
Cut the duck meat into small pieces, wash and drain, stir the duck meat in the oil pan (a little salt, explosion-proof pot), until the duck meat is changed, the meat is out of water, shrink, and the duck juice is drained, only the oil water is left, then the onion, ginger is enlarged. Slices, garlic cloves, peppercorns, pepper, stir-fry the fire, then pour half a bottle of beer, boil the carrots, boil over the fire, keep the boil over the medium heat, turn the pan over the middle, wait until the juice is dry, and finally add a little soy sauce Fresh, simmer, so that the soy sauce tastes meat, it is OK.