Dry flavored beer duck

Dry flavored beer duck

Introduction:

"The nutritional value of Muscovy duck is very high, not only the protein content is much higher than that of livestock meat, but also contains a high amount of iron, copper, zinc and other trace elements. It has the functions of Nourishing Yin, tonifying deficiency, diuresis and detumescence. It is a nourishing soup in autumn and winter. Dry flavor beer duck, the whole process does not add water, only add beer. Then praise until the duck is crispy and the soup is dried

Production steps:

Step 1: prepare duck, beer, onion and ginger.

Step 2: wash the duck and cut it into large pieces.

Step 3: boil water in the pan, add duck meat, blanch the blood, and clean it.

Step 4: heat the oil in the pan, add onion and ginger and stir until fragrant.

Step 5: pour the duck meat into the pan. Add a few more star anise.

Step 6: fry until the skin is yellowish.

Step 7: add soy sauce, stir fry and color.

Step 8: pour in the beer and bring to a boil.

Step 9: transfer to casserole, simmer for 30 minutes, add salt and simmer for 10 minutes.

Materials required:

Duck: half a duck

Beer: one bottle

Onion ginger: a little

Star anise: right amount

Table salt: 1 teaspoon

Soy sauce: 1 tablespoon

Note: the heart of the poem phrase: 1: Duck do not cut too small, lest boil off. 2: The specific time of cooking should be subject to observation. If you don't like dry flavor, add more beer, and then turn off the fire when there is a little soup left. 3: You can also add dry red pepper. It tastes good.

Production difficulty: simple

Technology: pot

Production time: one hour

Taste: other