1. Wash the duck, drain the water, chop into large pieces, slice the onion and ginger;
2. When the pot is hot, put the duck into it and stir fry until the water is dried and the duck oil comes out. Push the duck meat to one side of the pot, and fill most of the duck oil. Leave a little oil in the pot,
3. Stir fry chives, ginger, dried red pepper and Chinese prickly ash. Cook in soy sauce and soy sauce, stir fry and color;
4. Pour in beer, just before duck meat, add a small amount of sugar, boil over high heat, turn to medium heat and simmer slowly, collect most of the soup, add some salt to taste, and continue to simmer slowly;
Add monosodium glutamate (or omit it) before leaving the pot, and heat to collect juice.