A variety of potatoes -- beer duck

A variety of potatoes -- beer duck

Introduction:

"I wanted to cook the duck with konjac, but I didn't buy it, so I cooked it with potato."

Production steps:

Step 1: soak three duck legs for use

Second step: chopped the small duck leg, add the pepper and ginger peel into the cold water pot, boil it, add the Baijiu, cook it for a few minutes, remove the froth when boiling.

Step 3: take out the duck with good water and wash it

Step 4: control the water to reserve

Step 5: Smash garlic, slice ginger, cut dried pepper into small pieces, 2 Chinese prickly ash star anise, 1 can of beer, peel potatoes and cut into small pieces for soaking, wash green peppers, remove pedicels and seeds, and cut into small pieces for later use

Step 6: add a little oil into the pan, stir fry the duck until yellow, spit out the oil and set aside

Step 7: add a little oil into the pot, stir fry garlic, pepper and star anise

Step 8: stir fry the duck and potato

Step 9: add a little sugar and soy sauce, stir well

Step 10: stir well and add beer without ingredients. Bring to a boil over high heat and simmer for about one hour

Step 11: simmer until a little juice is left and add green pepper

Step 12: add soy sauce and chicken essence again, stir well, and collect the juice over high heat

Step 13: get out of the pot

Materials required:

Duck leg: three

Potatoes: two

Green pepper: two

Ginger slices: right amount

Dry pepper section: appropriate amount

Zanthoxylum bungeanum: right amount

Baijiu: moderate amount

Garlic: right amount

Star anise: two

Soy sauce: right amount

Chicken essence: appropriate amount

Beer: one can

Note: duck must be cold water into the pot Chuo water to fishy, otherwise very fishy.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy