Beer duck

Beer duck

Introduction:

Production steps:

Step 1: cut the duck and wash it

Step 2: marinate duck meat with salt, soy sauce, chicken essence for half an hour.

Step 3: ginger. Sliced garlic

Step 4: heat up the pot, add some oil (if the duck is fat, you can take the fat part to fry) and add ginger and garlic to saute until fragrant.

Step 5: pour in the marinated duck and fry until discolored.

Step 6: pour in the beer, then the duck is OK. Cover the pot, bring it to a boil, and simmer the dry beer.

Step 7: after the beer is stewed dry, stir fry a few times and you can go to the pot!

Materials required:

Duck: half

Ginger: right amount

Beer: one

Garlic: right amount

Cooking wine: moderate

Soy sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: white duck as medicine, salty taste, nourishing yin and stomach, Lishui detumescence effect, indications laore guzheng, cough, edema. Duck is not only a good dish for the table, but also a good tonic food for people. The nutritional value of duck is similar to that of chicken. However, according to traditional Chinese medicine, most of the food ducks eat is aquatic organisms, so its meat is sweet and cold. It enters the lung, stomach and kidney channels, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, eliminating tuberculosis heat, steaming bone, eliminating edema, stopping heat and dysentery, relieving cough and resolving phlegm. People with heat in the body are suitable for eating duck meat. People with weak constitution, loss of appetite, fever, dry stool and edema are more beneficial. It is also said that duck is the "holy medicine" for tuberculosis patients. "Compendium of Materia Medica" records: duck "main tonic deficiency, the most disinfection heat, diuresis, in addition to edema, swelling, Li viscera, back sore swelling, shock epilepsy."

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: Original