[beer duck] - intoxicating summer dish

[beer duck] - intoxicating summer dish

Introduction:

"Last time I went to sing K with my husband and ordered beer, but I couldn't finish it, so I had to take it home. My husband hasn't been at home and nobody drinks it. Every day I look at the beer in the refrigerator. Today I just made beer duck. Beer duck is a unique Han cuisine, which is deeply loved by the majority of diners. It is said that it originated in Qing Dynasty. Duck meat and beer are stewed together to make the nourishing duck taste stronger. Duck meat not only tastes delicious, but also has a smell of beer. "

Production steps:

Step 1: get the materials ready. Cut the duck into pieces, wash and slice the ingredients (cut off the thick oil on the duck skin properly).

Step 2: heat a little oil in the pot, add ginger and garlic and saute until fragrant.

Step 3: add the duck.

Step 4: stir fry the duck in high heat until it doesn't come out of water and the duck oil is also fried. If there is too much oil, it can be left out.

Step 5: add soy sauce, soy sauce, salt and sugar. Stir fry until colored.

Step 6: add 2 cans of beer.

Step 7: bring to a boil over high heat, turn to low heat and simmer for 30-40 minutes.

Step 8: let the soup dry.

Step 9: add green pepper and pepper ring. Stir fry it.

Step 10: turn off the heat, add coriander and stir well.

Materials required:

Duck: half

Beer: 2 cans (650ml)

Green pepper: right amount

Pepper ring: moderate amount

Star anise: 1

Garlic: right amount

Ginger: right amount

Salt: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Note: warm tips: when making beer duck, duck should not use too fat. If you buy too fat, you can remove the fat and use it again. We must first fry the water in the duck and fry it in the pan. The water will evaporate completely, so that the duck will not have fishy smell and will be more fragrant.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: other