Cold water unloads boiler scald water, two spoon cooking wine and 10 Chinese prickly ash are added when scald water, water leaves scoop filter to do moisture to reserve (duck flesh should chop bit, I this by supermarket master circumvent, too big the knife changes at the back of me)

Do pickle of garlic of equipment good ginger to cut grain to reserve, the shallot that I use, it is better to have green Chinese onion, I forget bought

Demon taro is cut reserve

The duck of scald water and ginger issue boiler blast, scamper comes golden, the purpose comes out the deepfry of duck, sweeter

Scamper comes golden, add thick broad-bean sauce of county of a few Pi, not too much flavor just, join bowls of small medium pickle, garlic, fabaceous Chi, chinese prickly ash 28, sweet leaf of anise cassia bark fries 3 minutes, have 13 sweet need not use spice

Join beer, this canister beer should leave one cannikin, leaving one cannikin is not for oneself drink, it is for from the back remove boiler to add tone beer flavor, do not like beer smell need not stay

Join demon taro agitate even, add boiler to build the 30-40 that stew minute can, the need that likes demon taro to strike dry sense a bit and duck flesh a blast

Medium baking temperature 30 ～ 40 minutes, midway needs to break up twice. Shang Youwei should look to before stewing should not add salt to flavor

30 minutes arrive join green pepper gourmet powder to flavor, break up fry add oil of any of several hot spice plants of a few cane, close fire to join leave the boiler since beer

Colour and lustre such, add beer finally, beer smell is very sweet thick