A method for making a beer duck comprises the following steps: a 1500g duck is slaughtered, washed clean,
cut into cubes of about 3CM, and added with ginger slices, cooking
wine and salt for even stirring; 25-30g of oil is put into a pan for heating, when the oil is hot, the ginger slices are added and quickly fried in the pan, and the duck cubes are added for quick frying and taken out when the duck cubes are well fried; the bottom oil is left in the pan, then Pixian soybean paste is added and fried until the paste spits out
red oil, the ginger slices and the garlic cloves are added, the duck cubes are put into the pan for quick frying, moderate fire is needed when the duck cubes are flavored, 5-10g of dark soy sauce, 2-3g of tsaoko, 2-3g of spiceleaf, 2-3g of common fennel, 2-3g of
cassia twig, 3-5g of Chinese prickly ash, 3-5g of star aniseed, 3-5g of dried
tangerine peel, 3-5g of cardamom, 15-20g of cooking
wine, 10-25g of onion knot and 250-400g of beer are added, and the pan is covered for 2-hour decoction; and then 500g of peeled potatoes are
cut into pieces, put into the pan and added with 5-8g of refined salt for 30min decoction. The beer duck is characterized by delicious taste, tender duck meat,
appetite stimulation, and
spleen strengthening.