Mushroom beer duck

Mushroom beer duck

Introduction:

"Duck meat is the first choice for autumn meat. Duck is a kind of waterfowl, which is cold and cool. It is especially suitable for people with heat in the body, and can eliminate the discomfort caused by summer heat. Low fever, weakness, dry stool and edema patients eat duck is the most beneficial. Duck meat with moderate fat content is not only easy to digest, but also has the effect of nourishing yin and kidney, diuresis and detumescence. Lentinus edodes is known as "mountain treasure" among the people. It is a kind of fungus growing on wood, with delicious taste, refreshing aroma and rich nutrition. It is known as "Queen of plants". Lentinus edodes is rich in vitamin B group, iron, potassium, vitamin D (converted into vitamin D after being exposed to the sun), sweet taste and flat nature. Eating regularly is good for your health. Many people feel that the fishy smell of duck is too heavy or that it is too greasy when cooking this dish. Today I will teach you a way to deal with the fishy and greasy feeling of duck. "

Production steps:

Materials required:

Duck: one

Beer: one bottle

Xiangru: right amount

Star anise: right amount

Large material: moderate amount

Scallion: right amount

Cooking wine: moderate

Ginger: right amount

Vinegar: right amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Fragrant leaves: appropriate amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy