With makings
| Beer | 1 bottle |
| Cassia bark | 1 |
| Chinese prickly ash | Right amount |
| Anise | 1 |
| Often smoke | 1 spoon |
| White sugar | 2 spoon |
| Unripe smoke | 1 spoon |
| Salt | One teaspoon |
| Duck | Half |
| Ginger | A few |
| Do chili | 4-5 |
| Garlic | 3 valve |
| Very light blue | 3 paragraphs |
| Sweet leaf | 2 |
The practice of duck of quick worker beer
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If material heft pursues, detailed did not say, take probably quantity, I use anise only.
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Duck flesh first water of scald of the boiler below cold water. Put in boiler little at bottom oil, put ginger of ginger garlic green, do chili, spend glue, next boiler explode sweet
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Simple and crude, enter already the duck flesh that scald crosses water breaks up into boiler fry, join at the same time unripe smoke, often smoke, white sugar. Conflagration breaks up it is good to fry 3 minutes two, fry long duck flesh will be old.
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Enter beer, should can flood all duck flesh to allow. Join anise at the same time, cassia bark, sweet leaf puts salt to flavor, conflagration boils the cap on rear cover, small fire is controlled 30 minutes frowzily about the same.
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Final conflagration receives juice, the chopped green onion that drop a point is decorated in the surface can.
Small stick person
Duck flesh wants the boiler below cold water when scald water, water leaves to issue boiler blood water to stay inside again