It's not uncommon for the man of the house to participate in a significant amount of cooking in southwest China. Growing up, my dad cooked just as much (and as well) as my mum. It's a miracle I'm not fat. One of my favourite dishes by my dad is braised beer duck.
A whole duck (approx 1.5kg)
1 inch piece of ginger, smashed
6 cloves of garlic, smashed
2 bottles of beer
3 star anise
2 tbsp soy sauce
1 red pepper, chopped
Boiled white rice
Wash the duck, chop into pieces and pat dry. Adding a little cooking oil to a wok, fry the smashed ginger and garlic cloves for 2 minutes until fragrant. Add the duck and fry on high heat until all the liquid has evaporated and only duck fat remains (around 15 minutes). Pour 2 bottle of beer into the wok and add 3 star anise and 2 tbsp soy sauce.
Simmer on a small heat until only a little liquid remains at the bottom of the wok (approximately an hour for a whole duck). I took the lid off after 45 minutes so the liquid can evaporate faster. Add the chopped red pepper for the remaining 2 minutes and serve with boiled white rice.