Domestic beer duck

Domestic beer duck

Introduction:

"A simple version of a beer duck that ordinary people can make in an ordinary kitchen."

Production steps:

Step 1: put half a duck into boiling water, fly into the supercooled River, and then cut into large pieces.

Step 2: stir fry ginger and duck with oil, then add salt, soy sauce, sugar and bean paste.

Step 3: cover the pot with rice wine for a few seconds, and then add half a bottle of beer to boil. (no water)

Step 4: transfer the boiled duck to the pressure cooker and simmer for 15 minutes.

Step 5: the crisp and smooth beer duck is on the plate.

Materials required:

Duck: half a duck

Beer: half a bottle

Ginger: how many

Salt: right amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Rice wine: moderate

Note: I use bean paste from Pixian County, Sichuan Province, with a little spicy flavor, so I don't add chili to stew duck. It's delicious and soft, and children like it too. Like to eat spicy friends can add pepper to fry. Because I bought the chilled duck in the supermarket, I must fly water. It's not only easier to cut the duck with blood, but also easier. More raw soy sauce, old soy sauce is colored, so a little bit of it is OK, rice wine is flavored, you need to cover the pot for a while before adding beer. Duck noodles can be soaked in beer. Too much meat doesn't smell good.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: salty and fresh