Stewed duck with beer

Stewed duck with beer

Introduction:

"I tried to stew beef with beer, and the taste was very good. I asked the leader to be merciful and never drink up. I left a can of beer for me to cook duck. In addition, I bought a enamel liner pot recently, which was very good for cooking duck. So I thawed the duck into two parts, one half was boiled with beer, the other half was salted duck. In the process of cooking, I still remember the Zhuhou sauce. I can't help adding two spoonfuls of it. It's great. Before the fire, I add a little garlic leaves, which can enhance the flavor and make the dish a little green. It echoes the flavor of Zhuhou sauce. It really has an indescribable aroma, and the effect is amazing. "

Production steps:

Step 1: after thawing the duck, use the turkey rack to tree the duck and air dry it for one day, so that the skin will dry and the blood inside will flow out;

Step 2: cut off the wings of the duck at the joint position, so that it is easier to fry the surface;

Step 3: with a pot of oil, medium and small fire, the duck skin down, slowly fry the skin until golden;

Step 4: in the process of frying, use the clip to press the concave position of the duck, so that the duck can fry more evenly, and also use the spoon to pour the hot oil on the inner wall of the duck, because the inner wall is concave, so it is difficult to fry;

Step 5: after the skin is golden, turn it over and fry it on the other side;

Step 6: Fry duck wings again;

Step 7: cut the duck into pieces, and it doesn't matter if it's bigger;

Step 8: slice ginger, chop garlic and dice onion;

Step 9: put the cast iron pot on the stove, medium heat, put a little oil and Zanthoxylum star anise, saute, let them taste;

Step 10: turn the fire up, pour in ginger, onion and garlic, and saute until fragrant;

Step 11: pour in the duck and stir fry for a while;

Step 12: pour in the beer, add a little salt, soy sauce, sugar and tangerine peel, and simmer for a while;

Step 13: add Zhuhou sauce and pepper, turn well, then simmer;

Step 14: stew until the duck meat is soft, collect the juice over high heat, and the juice is left in about half a bowl. Seasoning. If it's not salty enough, add a little soy sauce or salt. If it's too tasteless, add some sugar and 2 tbsp starch to make the sauce a little sticky and hang on the duck;

Step 15: pour in garlic leaves, stir well, cook for a while, stop the fire, OK.

Materials required:

Duck: 1 / 2

Budweiser: 1 can

Ginger: 6-8 tablets

Scallion: 1 tablespoon

Garlic: 1 tablespoon

Pepper: 3

Garlic leaf: 2 petals

Chinese prickly ash: 1 tablespoon

Star anise: 2

Tangerine peel: 3 yuan

Zhuhou sauce: 2 tablespoons

Soy sauce: moderate

Sugar: right amount

Salt: right amount

Precautions: first, if it is frozen duck, it needs to be air dried and the water flow out after thawing, which takes half a day to a day or so. If it is in summer, it should be put in the refrigerator. The refrigerator itself is hygroscopic, which can also keep the duck meat from deterioration. Second, the duck should be fried before it is cut. If the duck is not fried to shape, it will shrink greatly after it is cut and stewed. Third, the skin of the duck will shrink after it is fried The water is ruddy, and the stew is much more beautiful; 4. Adding an appropriate amount of Zhuhou sauce is very irritating; 5. After all, beer will have a little bitter taste, and adding sugar in the cooking process will be more than the amount of ordinary stewed meat; 6. According to my experience, adding an appropriate amount of garlic leaves in the stewed meat will add fragrance, and this time the stewed duck will add some, which echoes the taste of Zhuhou sauce, and the effect is really good, but the garlic should be cooked, The so-called green onion cooked garlic. 7、 Beer brands are not in the same area. Qingdao and Shengli are OK.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: Maotai flavor