2. Drop a few drops of cooking oil after the hot pot is cooked, and simmer the duck slowly. Duck meat will have a lot of oil during frying, so it is not recommended to add too much oil before frying;
3. Stir-fry slowly with low fire until the surface of duck meat is slightly yellow. At this time, the fat of duck meat is slowly stirred;
4. Add ginger, garlic, pepper and star anise, and continue to stir-fry slowly;
5. Stir-fry until the seasoning is fragrant, add rice wine juice and stir-fry evenly, then add soy sauce and stir-fry until the surface of duck meat is colored. Adding rice wine juice helps to remove the fishy smell. If there is no rice wine juice, you can use wine or high whiteness instead, and the dosage should be reduced appropriately.
6. Add 1.5 cans of beer, and don't let go of all the duck meat in the beer;
7, cover the lid, first boil the pot and simmer for about 30 minutes. It is suggested to observe the amount of beer in the pot halfway to prevent the pot from burning dry;
8. Uncover the pot cover, add a proper amount of salt, stir evenly with a spatula, and continue to simmer for about 10 minute;
9. Add washed green peppers and a little soy sauce to make hob blocks;
10, stir-fry evenly with high fire, collect juice, and serve after turning off the fire;
1 1, delicious beer duck, and a can of beer is more delicious;
Tips:
1. Soaking duck meat with clear water before frying can remove blood from duck meat and help to remove fishy smell;
There is a lot of oil in duck meat. Don't add more oil during frying. If you are afraid of being greasy, you can take out part of the fried oil first and then add seasoning.
3. Duck stew with beer. The taste of wine will gradually disappear in the process of stewing, and the taste of beer will not be tasted when eating;
4. The stewing time is adjusted according to your favorite taste. If you like to eat chewy food, you can shorten the stew time. If you like to eat soft and rotten taste, it is recommended to stew for about 10 minutes.