考虑身材管理需要，有一阵子没有做硬菜了。看到家里一包笋干，就请朋友顺路带只现宰活鸭。等朋友买的鸭子送到，12斤，我的同事笑着说这简直就是头小猪。用了洪荒之力处理了鸭子，分出三分之一做了满大盆啤酒鸭，面对鲜香的啤酒鸭，感觉这回得配老酒了。
Considering the need of body management, I haven't cooked meat dishes for a while. Seeing a bag of dried bamboo shoots at home, I asked my friend to take a live duck along the way. When the duck bought by my friend arrived, 12 kilograms, my colleague laughed and said it was a pig. The ducks were treated with all my strength, and a third of them were made into a large pot of beer ducks. I felt that this time it was time to match the old liquor when I faced the delicious beer ducks.
| 鸭肉 | 4斤 |
| 笋干（泡发好） | 300克 |
| 干木耳 | 1把 |
| 香叶 | 6片 |
| 桂皮 | 1块 |
| 八角 | 半个 |
| 干辣椒 | 3个 |
| 生抽 | 110毫升 |
| 老抽 | 15毫升 |
| 白糖 | 12克 |
| 生姜 | 4片 |
| 京葱 | 1段 |
| 啤酒 | 1瓶 |
| 蒜瓣 | 10个 |
| 青椒 | 2个 |
| 鸭血，鸭肠（自带的） | 适量 |
1、将鸭肉放冷水中，大火烧开，把水倒掉，把鸭肉洗净。
2、将泡发好（泡了10个小时）的笋干洗净焯水，再放水烧开，放入焖烧锅焖30一40分钟。
3、鸭肉焯水后，倒入啤酒、生抽、老抽、白糖、生姜、葱、辣椒干、桂皮、香叶、八角，再加适量水没入鸭肉。大火煮开，焖烧锅煮40分钟。
4、将焖好的鸭肉倒入炒锅，加入煮熟的笋干，泡发好洗净的木耳，大火烧20分钟。
5、再切青椒，拍蒜瓣和焯过水的鸭血鸭肠（自带的）一并放入，再大火煮10分钟。
6、满屋飘香的啤酒鸭上桌了。这回得配老洒。😀😀😀