Beer duck - automatic cooking pot recipe

Beer duck - automatic cooking pot recipe

Introduction:

"Duck has a strong fishy smell, and the meat is greasy and" firewood ", so if you want to cook duck well, you'd better choose seasonings with heavy taste. In addition to soy sauce and sugar commonly used in Chinese cooking, beer is also a good choice. It can not only suppress the fishy smell, but also has a slight wine aroma and a unique flavor."

Production steps:

Step 1: blanch the duck in boiling water and chop it into large pieces;

Step 2: cut the mushroom in half after soaking;

Step 3: pour the oil into the pot and put in the processed main ingredients, auxiliary ingredients, seasoning and beer;

Step 4: close the lid of the pot, start the [ASR · chicken] function, and the cooking program will be executed automatically;

Step 5: at the end of cooking, stir the ingredients in the pan evenly and put them into the plate.

Materials required:

Meat duck: half (750g)

Bamboo shoots: 3

Salt: 6 g

Soy sauce: 20 ml

Ginger: 4 tablets

Chinese prickly ash: 10

Dried pepper: 3

Dried mushrooms: 4

Oil: 20 ml

Rock sugar: 30g

Onion: 3 segments

Garlic: 3 cloves

Large ingredients: 2

Beer: 600 ml

Precautions: 1. Cut the duck as large as possible, because it shrinks seriously when heated; 2. Add more sugar properly; 3. After cooking, if there is too much oil, pour out a part of the oil and then stir it out of the pot, otherwise the duck and the soup can not be well mixed; 4. When the duck is out of the pot, make sure that the soup and the meat are fully mixed; 5. If the juice is not strong, start the [dry pot] function again It can be used for "second juice collection"; 6. Cold food, better taste; 7. If soy sauce is used, it should be 40-60 ml.

Production difficulty: simple

Technology: stewing

Production time: half an hour

Taste: other