Beer duck raw materials

Beer duck raw materials

Star anise, cinnamon, two pieces of ginger, a small piece of ginger, two garlic cloves, a handful of onion, chopped onion leaves, and pepper.

Production steps

1, duck chop, blood wash (frozen duck should be thawed in cold water). Put cold water into the pot, add the chopped ginger, bring to a boil with high fire, pour out the duck pieces and drain, pick out the ginger, and wash the pot to dry.

2. Heat oil in a pan, add garlic cloves, scallion, star anise, cinnamon and ginger slices, stir fry, pour in duck pieces and add a little soy sauce to stir fry. Pour the whole bottle of beer, cover it with a little vinegar (if vinegar is used, the meat will rot easily), boil it over high heat (cut potatoes and mushrooms into pieces, and the potato pieces can be bigger for later use), and cook for a while to make the soup look thicker.

3. Change the fire to slow stew. When half of the soup is left, add potato pieces and mushrooms, bring to a boil, and then turn back to low heat.

4. After three minutes, change the fire, add a proper amount of soy sauce (for coloring), stir fry, and collect the juice over high fire. Put the chicken essence in a pot, put it in a plate and sprinkle with chopped green onion.

Matters needing attention

1, potato pieces should not be too small. Pay attention to the time when burning. Potatoes are not waxy enough when the time is short. When they grow up, they will paste into a pile. It is better to be soft but not loose.

2. Duck has a strong taste. Blanch the water with boiling water first, and then stir-fry it in a pot until it is oily. This method can eliminate the fishy smell of duck meat, and the stewed duck meat is delicious and the soup is fragrant and delicious.

3. Duck stew with beer. Duck soup will have a strong beer flavor, but the wine flavor will gradually disappear after long cooking. Eating duck without soup won't intoxicate people.

4, the amount of spices should be less than more, the purpose is to enhance the fresh flavor of beer ducks, and putting too much spices is easy to grab the main flavor.

Exercise 1

Food preparation

Ingredients: onion, ginger, garlic, pepper, cinnamon, a bottle of beer.

manufacturing method

Production method (1 1 sheet)

Seasoning: beer, soy sauce, oyster sauce, cooking wine.

Production steps

Cook the duck in water, cut into pieces, cut a hole in the duck meat with a kitchen knife, put it in a container, add beer (3/4 bottle), cooking wine and salt, and marinate for 20 minutes.

Put oil in the pot, cook until it is 70% cooked, add cinnamon, star anise and onion and stir fry;

Pour duck meat into the pot, add cooking wine, oyster sauce and soy sauce and stir fry. If you like spicy food, you can add some Chili sauce to taste.

Stir-fry duck until golden brown, pour in beer and bring to a boil;

When the beer is half dry, pour the duck and beer into the saucepan and stew for ten minutes.

If you are in a hurry, you can stew it in a pressure cooker.

Exercise 2

Food preparation

Duck (not too big, pick a thinner one, not too fat)

Seasoning: a bottle of beer, ginger, garlic, soy sauce, chicken essence, salt, sugar, star anise and cinnamon.

Production steps

Chop the duck into pieces, keeping the head, wings, legs and claws intact, so that it can be put together when loading.

Add a little oil to the wok, heat it, add star anise, cinnamon and onion and stir fry.

Stir-fry the duck, add seasonings except beer, stir well, add beer and stew for 10 minute, put it in a pressure cooker, stew for 10 minute or so, and turn off the heat.

Cool naturally until the pot can boil, then put it into a wok and drain the water. At this time, you can add salt or sugar according to your own taste. After draining, put it on a plate according to the shape of a duck and sprinkle with chopped green onion.

Matters needing attention

Soy sauce must be soy sauce, not delicious soy sauce. Don't put too much salt and sugar at first, and adjust the juice according to your own taste.

Exercise 3

1. Go to the market to choose and slaughter clean ducks, chop them into small pieces and wash them.

2. Prepare a slice of ginger, fennel, a little cinnamon and one or two peppers (three if you eat spicy food). Pat the ginger with a knife, don't slice it.

3. Put the sliced duck into a pressure cooker, add a proper amount of water, boil it, simmer it for ten minutes, then naturally steam it, and take it out according to your own preferences.

4. Open the oil pan. When the oil is 70% hot, pour the second prepared thing into the oil pan and fry for 5 minutes. When the smell comes out, pour the ducks together and stir fry until the meat turns white.

5. Then pour in beer (depending on the number of ducks, half a bottle and half a bottle of beer) and soy sauce (use a better brand, don't pour too much. ), salt (according to your usual salt), salt should be mastered by yourself. Pour in the ingredients (beer, soy sauce, salt, etc.). ) Level with the duck, and then bring it to a boil.

6. After the fire boils for 5 minutes, turn on a small fire and simmer slowly. When the soup is almost dry, add some sugar and monosodium glutamate, and then take the pot.