2, duck ribs (walnut size, too small and fragile, too big to cook);

3. Burn the bottom oil in the pot to explode the auxiliary materials;

4. Put the duck pieces into the pot and stir-fry until they change color;

5. Put all seasonings and beer except monosodium glutamate into the pot;

6. Cover the pot and stew for 20-30 minutes on medium heat (chopsticks can easily penetrate duck meat), stirring constantly in the middle to avoid burning the pot. You can add water or beer appropriately;

7. Open the lid and adjust the fire, drain the duck soup, push the duck meat with a shovel and find that the soup is gone. If duck oil oozes, you can add a little monosodium glutamate to the pot;