Analysis:

Beer Duck

Materials:

A duck, a big piece of ginger, 4-5 pieces of garlic, salt, soy sauce, soy sauce, 3-4 pieces of star anise, a little fennel, pepper or five-spice powder, a can of beer and half a piece of sugar.

Exercise:

1. Wash the duck first, stop the water, or dry it with a cloth.

2. Cut the duck into four pieces (it can be original according to personal preference).

3. Mix the duck with salt, soy sauce, soy sauce (soy sauce is used for coloring, just put a little), pepper or spiced powder, and marinate it a little.

4. Put the duck meat in the pressure cooker (note: don't put oil, duck meat will produce a lot of oil), and add a large piece of chopped garlic, ginger, star anise, fennel and sugar. (Note: Don't put too much spice, or wrap it in gauze, tie it tightly and put it in the pot. ) pour the whole bottle of beer.

5. The pressure cooker begins to steam and turn to low heat, and simmer for 20 minutes.

6. You can eat it after stewing.

Home-cooked beer duck

Raw materials:

A grass duck, a bottle of beer, a little salt, sugar, chicken essence, soy sauce, three slices of ginger and a garlic.

Exercise:

1. Wash and chop the ducks, put them in a boiling pot, pick them up, take them out, drain them and rinse them;

2. Heat the oil, add the garlic and stir fry, and pour the duck pieces and stir fry. Add salt, sugar (if you don't like sweets), soy sauce and chicken essence according to your personal taste.

3. Pour beer (all bottles), add ginger slices, and if you like spicy food, put some dried peppers, cover them, boil them on medium heat, and stew them on low heat until the soup becomes smaller.

Features: Duck meat is bright red and mellow.

7 "Beer Duck Soup"

Materials:

1 female duck 1500g, ham 50g, winter bamboo shoots 50g, onion 15g, ginger 15g, salt 10g, beer 350g and a little pepper.

Method:

1. Slaughter and wash the ducks, cut them into pieces, blanch them in a hot pot and rinse them with clear water.

2. Take a big soup cup, add duck, ham, winter bamboo shoots, onion and ginger, pour beer, add refined salt and appropriate amount of water.

3. Steam in a steamer until the duck pieces are crisp and rotten. Take out the onion and ginger, sprinkle with pepper and serve.

Features: The duck meat is tender and crisp, and the soup is clear and delicious.

Orange juice beer duck (summer menu

Main ingredients:

Accessories of Jingguang roast duck: carrot, lettuce, orange juice, draft beer, onion, ginger, refined salt, sugar, cooking wine, chicken essence, edible oil, clear soup and sesame oil.

Cooking method:

1. Wash and dice the duck, blanch it with boiling water, peel carrots and green bamboo shoots, wash and cut into small pieces; Put the pot on the fire, pour in oil, oil the cut carrots and green bamboo shoots, stir-fry and take them out for later use;

2. Take a pressure cooker, pour a proper amount of oil, add onion, ginger, salt, sugar, cooking wine and chicken essence, pour beer and clear soup (3: 1), add duck pieces, and then pour some clear juice. Don't pour it all out, stew it for 15 minutes, and then add the fried carrots and vegetables when it is almost cooked.

Features: Juice tastes mellow and fresh.

Tip: the soup should be thicker and pay attention to collecting juice; Fresh orange juice; Ducks.