Half a slice of duck, 50g of oil, appropriate amount of salt, beer 1 bottle, appropriate amount of star anise and appropriate amount of pepper,

Appropriate amount of ginger, garlic, soy sauce and a little cooking wine.

The practice of beer duck

1 duck meat is soaked in clean water for half an hour, then washed, drained and dirty blood removed;

2 cut the duck into small pieces;

3. Put the duck in a hot pot and stir-fry until the water comes out, and stir-fry over medium heat;

4. Remove part of the decocted water, add star anise and ginger, stir fry and collect water vapor;

5 add cooking wine, stir fry evenly, stir fry and light soy sauce;

6 Add a bottle of beer, bring it to a boil, add pepper and salt, and simmer for 20 minutes;

7 add garlic and collect soup on medium fire;

8 After eating, plate and serve.

skill

Duck meat must be soaked for half an hour to get rid of blood, and ginger can be added to get rid of some fishy smell.

How to cook beer duck? material

Half a fresh duck, 2 garlic sprouts, half a bottle of beer (bottled), appropriate amount of cooking oil and soy sauce,

3 teaspoons of oyster sauce, a little cooking wine, proper amount of salt, sugar Jamlom, 2 cloves of garlic, a few slices of fragrant leaves and 6-7 slices of ginger.

3-4 dried peppers, cinnamon 1 piece, and 2 star anise.

Practice steps

1 Chop the duck and wash it for later use;

2 Wash star anise, cinnamon and fragrant leaves, and cut dried pepper, garlic cloves, garlic sprouts and ginger into sections for later use;

3 Boil water in a pot, add a slice of ginger and a proper amount of cooking wine to the water, cook the duck in hot water, and remove the floating foam and blood;

4 pick up the duck, rinse it with clear water and drain it;

5 heat the pot. When the oil is hot, add ginger slices and garlic cloves and stir-fry until fragrant. Then add the duck and stir-fry until dry.

6 Add star anise, cinnamon and fragrant leaves, stir-fry with duck meat, and stir-fry duck oil;

Add soy sauce, salt, oyster sauce and a little sugar and stir-fry for a while, so that the flavor and umami flavor of the seasoning are evenly wrapped on the duck meat.

Pour half a bottle of beer (I bought a glass bottle, but I need a can for a canned one). After the fire started,

Turn down the heat, cover the pot and simmer until the thick soup is almost collected.

9 Pick out star anise, cinnamon and fragrant leaves.

10 Add dried Chili peppers and garlic sprouts and stir-fry for a while (if you want a spicy taste, dry Chili peppers can be served earlier.

? When I first started frying ducks, I cooked them together, because my daughter couldn't eat so spicy, so I cooked them later.

skill

Don't cut the duck into too big pieces, or it will taste greasy;

The duck skin is slowly forced out of the oil with a small fire, eliminating the need to pour oil, and most ducks are fat;

Beer doesn't taste like duck. Cook it slowly and let the duck come out with the smell of beer.