1. Cut the duck leg, blanch it and drain the blood. About five minutes.

2. Put oil in the wok, add ginger and garlic when the oil is hot, then fry the duck until the skin is slightly golden (only a few minutes), and then add soy sauce, sugar, cooking wine, oyster sauce, etc. (See the dosage list, and you can add it according to your own taste.) Stir-fry for a few minutes until the duck is slightly dry.

3. Pour two circles of oil into the casserole, let it spread evenly on the bottom of the pot, then add about ten slices of ginger, or spread it on the bottom of the pot. Add the prepared aniseed (tangerine peel, cinnamon, etc.). ) and fried duck meat, then pour beer on the duck meat. You can use medium heat and cover the juice.