Cooking Steps

1. 

   Step1:Choose duck meat according to your preference. Pack it up to your favorite size. Sprinkle five fragrant powder on the meat and throw hawthorn leave

2. 

   Step2:Pour beer that hasn't eaten all the meat. Mix it well and marinate it for more than two hours

3. 

   Step3:Heat the pot, add oil, put the cured meat on it. Pan fry it over medium and small heat, turn it over. Add five spices and throw them into the leaves according to the situation

4. 

   Step4:Keep frying until all the meat is discolored. Throw the chopped ginger, garlic and onion. Wait a minute. Did I forget to throw garlic that day?

5. 

   Step5:Sprinkle sugar according to personal preference. Carefully grill until the meat is brown and the onion is fragrant. Sprinkle a few drops of vinegar in the drenching circle according to personal taste. Mix well with Kaka and pour cooking wine according to the meat's output

6. 

   Step6:It doesn't smell strange when you turn it into the pot. Throw the radish which is cut better than the duck meat. Try to find a way to remove the chestnut in advance

7. 

   Step7:Mix it casually. Add beer without all radish meat. Throw Hawthorn according to personal preference. Dry and fresh will do

8. 

   Step8:Turn the heat to medium or small. Put the lid on and make the radish mutter as much as you like

9. 

   Step9:Turn off the fire and let it out. It can be served with wine and play. It can also be served with all kinds of pure staple food and current food

10. 

    Step10:I can feel the red and bright radish meat at close range. I remember the chestnuts are also delicious

11. 

    Step11:Come on. Open your mouth

12. 

    Step12:Let's go. See you tomorrow