Every year in winter, I love to stew like this. It’s fragrant, especially when it’s Stewed with beer. There’s no fishy smell at all. In addition, with potatoes, potatoes are also fragrant. It’s also very delicious to mix rice with soup. It’s absolutely enough for you to eat ~! ~!


2 potatoes
2 duck legs
2 bottles of beer
0.5 TSP oil
1 tablespoon salt
8g rock sugar
1 tablespoon raw soy sauce
1 tablespoon soy sauce
1 section onion
3 slices of ginger
5 dried peppers
5-cloved scallion
1 octagonal


Step 1
Thawing of duck leg

Step 2
Cut into pieces

Step 3
Wash it several times and wash the blood clean

Step 4
Put it in a basin and control the water

Step 5
Cut onion, ginger and garlic

Step 6
Put the bottom oil in the pot

Step 7
Duck skin down, fry over low heat for a while

Step 8
After frying out the oil, push aside and put down the star anise dry pepper

Step 9
Onion, ginger and garlic

Step 10
Rock sugar

Step 11
Old smoke

Step 12
Raw pumping

Step 13
Stir fry for a while and color the duck

Step 14
Color the duck and pour the beer

Step 15
If you don't have duck meat, you just pour one bottle and take two bottles. Boil it over high fire and stew it over medium fire for 15 minutes

Step 16
At this time, peel the potatoes and cut them into hobs

Step 17
Half of the soup was received and stewed with potatoes

Step 18
Stew for more than ten minutes

Step 19
The soup is going to dry and season with salt