Beer duck

Beer duck

Introduction:

"There are many ways to make beer duck, which should be relatively simple, but the taste is absolutely authentic."

Production steps:

Step 1: wash the duck and cut it into pieces with a knife. Heat the frying pan, add water and cooking wine, bring to a boil, put in the duck pieces and cook them for later use.

Step 2: clean the frying pan, add a little cooking oil, add star anise, cinnamon, Chinese prickly ash, green onion and ginger slices, stir fry them with bean paste, pour in duck pieces, and order a little soy sauce.

Step 3: after the duck is fully flavored (evenly mixed with bean paste), pour into the soup, bring to a boil over high heat, add salt and sugar, change the low heat to slow stew after seasoning, wait for the juice, add beer, bring to a boil, and then out of the pot. Garnish with scallion and coriander.

Materials required:

Jingduck: one

Beer: 500g

Soup: 500g (clear soup is also acceptable)

Star anise: 2G

Cinnamon: 2G

Pepper: 2G

Sugar: 5g

Cooking wine: a little

Scallion slices: a little

Ginger slices: a little

Veteran: a little

Note: duck meat is sweet, salty and peaceful in nature. It has the effect of nourishing yin and stomach, promoting diuresis and detumescence. It can treat tuberculosis heat, bone steaming, cough, edema, infantile convulsion, head sores and swelling. White hair and black bone are considered as the holy medicine for tonifying deficiency. However, those with distended intestines and bleeding should not eat, and ordinary people should not eat too much, otherwise, those with stagnated Qi and smooth intestines, those with weak spleen and stomach, diarrhea, beriberi and spleen distension, and those with wound healing and physical strength not recovering after operation should not eat duck.

Production difficulty: unknown

Process: firing

Production time: 20 minutes

Taste: Original