beer duck

1

Wash the duck thoroughly and chop it into medium-sized pieces with a knife. Heat the wok, pour in water, add cooking wine, bring to a boil, add in the duck pieces, cook for a while, and remove for later use.

2

Clean the frying pan, re-heat it, add a little cooking oil, add star anise, cinnamon, pepper, and onion and ginger slices to stir fry until fragrant, then add bean paste, stir fry, add duck pieces, and order a little soy sauce.

3

After the duck pieces are fully flavored (evenly blended with the bean paste), pour into the stock, bring to a boil over high heat, add salt and sugar, season, and simmer slowly over low heat. After the juice is collected, add beer, and bring to a boil. Garnish with chopped green onion and coriander.

Note: The nature and flavor of duck meat is sweet, salty, and mild. It has the effects of nourishing yin and the stomach, as well as promoting diuresis and reducing swelling. It treats conditions such as steaming bone fever, coughs, edema, infantile convulsions, and head sores. Those with white feathers and black bones are considered a holy medicine for nourishing deficiency. However, those with intestinal wind, bloating, or bloody stools must not eat it. Generally, people should also not eat too much, otherwise it causes qi stagnation and loose bowels: those with weak spleen and stomach, diarrhea, beriberi, or spleen distension, as well as those during post-operative recovery with unhealed wounds and un-restored physical strength, should also avoid eating duck meat.