Duck washed clams (4 cm size), ginger cut long strips, green onions cut into sections, fresh green pepper cut into small pieces
Add cold water to the pot, add ginger slices, put the duck pieces, boil the ducks out of the fire, pick out the ginger pieces, wash the duck pieces with water.
Put a little oil in the wok, put the duck pieces into the stir-fry, the duck pieces are more oily, stir fry until the duck pieces seep out the oil, put the star anise, cinnamon, red pepper, onion and ginger into the stir-fry , add a little soy sauce (I like to use soy sauce, the soy sauce color is too strong, the dishes made are not beautiful) and the cooking wine stir fry until the duck coloring
Pour the beer (more than half of the bottled beer), a little bit of vinegar (the vinegar is more likely to be rotten) cover the lid, turn the fire and turn to a small fire
When you have 1/3 of the remaining water, add salt. After two or three minutes, change the fire to collect the juice and put the green pepper and red pepper.
Stir fry until the soup is served, put the chicken in the pot (can not put it, because the beer contains glutamic acid, it also has a refreshing effect), after the plate is sprinkled with diced green onion and parsley can be dotted (or not, I will not put)