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Cooking steps

Menu daquan

Related ingredients

1

Beautiful, candy-colored, girl's heart, another small kitchen with high value in my house.

2

Small fire, medium fire, big fire, precise temperature control and 360°C heating are the legendary three flavors of true fire!

three

Thickening the bottom of the pot, smokeless and non-sticky, eliminating the range hood and moving around.

four

The instructions are clear and detailed, and the warranty card ...

five

Say the important things three times, washable, washable, washable ...

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Let's start with the finished product drawing and continue the process.

seven

Remove the internal organs, scratch the tip and the shell of the duck, remove the residual hair, wash it, and dry it with gauze.

eight

Cut the square pieces for later use, put them in a cold water pot to boil, cook them on low heat until they are 80% cooked, and then take them out and drain them.

nine

Obliquely cut scallion, cut garlic into small pieces, sliced ginger, Pixian bean paste, lard, star anise, pepper and angelica dahurica.

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Heat the pan with vegetable oil, reduce the oil heat to low heat, add ginger slices, star anise, angelica dahurica and pepper and stir-fry until fragrant.

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Add bean paste and stir-fry a few times. Add lard, garlic cloves and onion and stir-fry until fragrant.

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Stir-fry the duck pieces evenly.

13

Add beer, broth, salt and sugar, and bring to a boil.

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Reduce the heat and simmer for about 40 minutes.

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After serving, cut the bean skin into long strips, slice the lotus root, wash the bean sprouts and control the water, and spread them at the bottom of the pot.

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Pour the beer duck, add a little broth, boil over high fire and cook for about 10 minutes.

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Garnish coriander and onion leaves, and finish.