Cut onion and pepper, and dice garlic and pepper for later use. First cut the whole duck from the duck's chest with a knife, then cut the meat along the bone with food scissors to remove the bone.

Cut off the bottom of duck meat after bone removal, because there is a lot of oil at the bottom.

Chop the meat a little with a knife, so that it can be cooked quickly, and the meat will not shrink when frying because the tendons are cut first. Then put it in a pot and fry both sides with medium and small fire. Tips. Fried duck meat before burning brine will also increase the elasticity of duck meat and make it taste better. You can fry it directly in a pan without oil. If you use other metal pots, you should put a little oil first, and then fry it in a hot pot.

After frying on both sides, pour in the soy sauce at the bottom of the can. When the soy sauce tastes, add rice wine and beer without water. Cover the pot and cook over medium heat.

About 8 minutes, open the pot cover, add the onion, garlic and pepper, and then cover the pot cover to continue pickling.

After boiling in salt water for about 20 minutes, open the lid and turn the duck over. Don't cover it at this time, and turn off the heat when the sauce is dry. At this time, the duck has already tasted. If it is to make new year's dishes, you can make them in advance, then cool the ducks and put them in a bag for freezing. Thaw and steam before eating, and you can eat!

Take another pot, add virgin olive oil and saute garlic diced, then add spicy bean paste and stir-fry, then put the duck in and stir-fry, turn it over, cover the duck with spicy sauce, and stir-fry the duck again.

Take the duck out, slice it and put it on a plate to get a tip. Because the duck is very hot at this time, you can put it directly on the plate without slicing it, and then cut it when you want to eat it.