都说春江水暖鸭先知，早春，应该是尝鸭的时节。
In China, people believe that early spring is the best time to eat ducks in a year.
近，老李逐渐开始自律人生，严格控制一日三餐的热量摄取。
Recently, Li has been taking his daily calorie intake seriously in order to keep fit.
人一旦遏制天性久了，就会萌发出一些不可思议的想法，以至于看到剩菜碗底的油都想端起来痛饮。
However, he soon finds out that hunger and appetite are not something that can be easily suppressed. Hunger almost drives him crazy.
过度的理性会让生活丧失美感，本就是凡夫俗子，又能扛住多少。
He doesn’t want to be over-rationalized. To him, life would ultimately lose its meaning without desire and temptation.
焖一只大肥水鸭来解馋再好不过。
To satisfy his own cravings, Li decides to cook a giant and fat duck.
这道菜融合了线上线下看过的各种攻略配方，关键还得感谢那几罐极具地域特色的调料。
He says he has to thank a number of recipes online and from cookbooks, and more importantly, those “secret condiments”.
给大家简单介绍一程：
Bellow are the steps to prepare this tantalizing dish:
空锅无油大火烧热，下鸭子干炒到爆油焦黄，这是去除鸭子腥味的重要程序。
Heat a pan and stir-fry the chopped duck pieces until golden-brown without adding oil. The purpose of this step is to reduce the poultry ell of duck meat.
紧接着，姜、葱、蒜跟上；草果、八角、花椒“调味三宝”放锅里油浸爆香。
Add gingers, spring oni, garlics, tsao-kos, anises and Sichuan peppers.
当鸭肉块炒到稍稍粘锅的时候陆续倒入南上色，倒入川香辣椒酱和普宁豆酱码味，这时候继续翻炒到鸭油榨干。
Pour some Cantonese styled red bean curds, Sichuan chili bean paste, and Puning bean paste into the pan and keep frying them with the duck.
锅底冒烟的时候，将一罐啤酒“滋啦”进去，中火焖煮。
Add a can of beer and turn the heat down to medium.
之后，一切交给时间，让焦渴的鸭块饱受麦芽糖的浸润。
Leave the duck to simmer with beer for a while.
待汤汁收干，再把干辣椒撒入，后翻炒5-6分钟，起锅撒上芝麻。
Sprinkle some dried chili peppers and sesame seeds on top, and then stir-fry another 5 to 6 minutes before serving.
一菜足矣，再开启一罐冰啤酒。唆吸着鸭骨里的肉汁，双手同开，撕咬着水鸭独有的饱含纤维质感的肌肉。
This dish apparently has to be enjoyed with iced beer. What you can taste are tender and luscious duck meat with a strong flavor of spices.
人总需要阶段性的激励，放纵一餐，又能在漫长的自律生涯里保持理性。
As humans, we always need to be comforted by one way or another. A scrumptious meal might be the key to keep yourself healthy, both physically and mentally.
