In the early autumn, you have to eat meat in large mouthfuls

In the early autumn, you have to eat meat in large mouthfuls

Introduction:

Production steps:

Step 1: cut the duck into pieces, wash it and put it into the pot with cold water;

Step 2: after boiling, remove the duck pieces and wash them with warm water;

Step 3: cut hot pepper, slice ginger, smash garlic, keep the original root of scallion;

Step 4: heat the oil pan without adding oil, heat the duck pieces, force out the water and oil of the duck meat, and put the duck pieces aside;

Step 5: wash the oil pan, heat it again, pour proper amount of oil, and add bean paste;

Step 6: stir fry the bean paste slowly over low heat;

Step 7: add hot pepper and ginger slices and stir fry them for fragrance;

Step 8: pour in the duck and stir fry properly;

Step 9: pour in a little beer and stir fry;

Step 10: stir evenly, pour the whole pot into the cast iron pot;

Step 11: after the edge of the cast iron pot is slightly hot, pour in the beer, and add the green onion and garlic;

Step 12: cover the pot and simmer over low heat;

Step 13: after 25 minutes, there is only a little beer left in the pot, add salt to taste as needed, turn off the fire, cover the pot and simmer for 5 minutes;

Step 14: after 5 minutes, open the lid and take out the boiled scallion. If you don't want it, you can serve it

Materials required:

Duck: half a stick

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Sichuan bean paste: right amount

Salt: right amount

Beer: 1 can

Precautions: 1. You can also directly complete the stewing process in the frying pan, but you should extend the time appropriately; 2. If you don't use the cast iron pot to stew, you need a little more beer; 3. When stewing the duck, you should occasionally open the lid and turn it over to avoid the bottom of the pot burning.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: slightly spicy