Beer duck

Beer duck

Introduction:

Production steps:

Step 1: wash and chop the duck, marinate it with onion, ginger and garlic cooking wine for 1 hour.

Step 2: sit in the pot with cold water, put the duck in the pot, bring it to a boil over high fire, remove the impurities and wash it.

Step 3: sit in the pot, do not put oil, pick a few thick duck skin down into the hot pot, fry the oil over low heat to fill out the duck, put in large pieces of onion, ginger, garlic, star anise, cinnamon, coriander root, stir fry until fragrant, add Pixian bean paste, stir fry the duck with red oil, stir fry until the oil comes out, the duck turns golden, pour out the oil in the pot, cook two spoonfuls of cooking wine, add soy sauce Stir fry the duck with two teaspoons each until it is colored. Pour in a tin of beer and bring to a boil over high heat. Then turn to low heat and simmer.

Step 4: cook until the beer is half of the original, add the chopped green and red pepper, and cook the onion.

Step 5: if the soup is insufficient, add hot water and continue to cook for at least 45 min-1 h, otherwise the duck will not rot.

Step 6: use chopsticks to try duck meat to be soft and rotten, and then collect the juice over high fire. You don't need to collect too little juice. Sprinkle coriander leaves and shredded green onion on the pan and serve.

Materials required:

Half duck: right amount

Beer: one can

Coriander: a little

Onion: one

Green pepper: one

Red pepper: one

Chives: right amount

Salt: right amount

Old style: moderate

Spices: moderate

Pixian Douban sauce: right amount

Soy sauce: moderate

Note: 1. Duck has a peculiar smell, must be pickled with cooking wine, when the pot blanching, you can pour the pickled cooking wine juice. 2. The coriander root is not easy to cook when it is sprinkled at last, which is useless, but it can remove the peculiar smell by adding coriander root to cook duck meat. 3. Beer must not be cooked before duck meat. If it is not enough, it can be heated with water instead of cold water, otherwise duck meat will not be rotten for a long time. 4. The cooking time should be as long as possible for the duck to taste. 5. After eating the duck on the table, you can add water to continue to cook, and then rinse the dishes. This is the beer duck hotpot.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: medium spicy