● Duck Blanching: If the duck meat is not fresh enough, or the duck meat is frozen, it must go through the blanching process. The main function of blanching is to remove the odor and blood to make the duck taste better without odor. When blanching, ginger cooking wine should be added to the pot in cold water, so as to slowly heat it.

● Duck meat is not drowned: If it is a fresh duck, or a local duck, so that the fresh flavor of the duck is strong, and the dishes made are also rich in flavor, should this duck be drowned? The answer is: you don't need to blanch, because the delicious taste of these ducks will be halved after blanching. If you think the fishy smell of ducks is heavy, you can change it to "cold blanching" to remove the fishy smell. Cold blanching means soaking the duck in water to remove the blood, and the duck meat will be slowly discharged, so the fishy smell will be reduced. Details are shared below.

Method for making beer duck

● Ingredients: a duck and a bottle of beer.

● Ingredients: Erjingtiao, red pepper, ginger, garlic, chives, coriander, pickled pepper and millet spicy.

● Seasoning: salt, soy sauce, oyster sauce, sugar and cooking oil.

~ production steps ~

Low step duck processing.

Clean the fresh duck, wash the bleeding water, then remove the lymph at the neck of the duck, then cut the duck into pieces, then soak the cut duck in clean water to remove the blood, and change the water many times during the soaking process. The soaked water becomes clear, which means that the blood water is removed.

● Step-by-step material cutting

Clean all ingredients, then slice Vitex negundo and red pepper for later use, slice pickled pepper, slice ginger and garlic, slice shallot and coriander, and chop millet and pepper for later use.

● Step production process

Drain the water before frying the duck meat in the pan, then oil the pan in a hot pan for one time. When the oil temperature is 30%, put the ginger slices in the pan, then stir-fry the duck meat in the pan, and control the fire power to medium heat to stir-fry the duck meat slowly, then add garlic, pickled pepper and millet to make it smell, then add soy sauce, oyster sauce, a little salt and sugar, stir-fry for about one minute, and then add beer to the pan.

● Step out of the pot and plate.

After stewing the duck for 30 minutes, collect the juice by fire, then add the Vitex negundo and red pepper to stir-fry until it is raw, collect the juice in the pot until it is thick and bright, and then add a delicious beer duck like chives and coriander to make it.