Duck meat is the best time to eat in hot summer. It is not advisable to use fatty or hot food for tonic in summer. The protein content of duck meat far exceeds that of other livestock meat. Therefore, summer is very suitable for eating duck meat. Now I will share with you a beer braised duck.

Ingredients: half duck

Accessories: ginger, onions, garlic, bay leaves, tangerine peel, star anise, beer, cooking wine, light soy sauce, oyster sauce, dark soy sauce, sugar, salt , oil

Method:

1. Slice ginger, cut garlic in half, and cut green onion into sections

2. Wash and drain duck meat and chop into pieces

3. Heat an appropriate amount of oil in a pot until it is 50% hot. Add ginger and garlic and sauté until fragrant. Take it out and set aside.

4. Add duck meat to the hot pot and stir-fry until the water is dry. Slowly sauté until fragrant. Pour an appropriate amount of cooking wine into the pot after the duck meat

5. Add a spoonful of light soy sauce, oyster sauce, sugar, and a little dark soy sauce, stir-fry evenly

6. After the aroma is released, Transfer duck meat to casserole.

Add the sauteed ginger and garlic

7. Add tangerine peel, star anise, bay leaves, season with appropriate amount of salt, and pour in just enough beer to cover the duck meat

8. Bring to a boil over high heat Turn the heat to medium to low, cover the pot and simmer for 30 minutes, turning the duck meat halfway to prevent it from sticking to the pot

9. After half an hour, open the lid and reduce the juice over high heat, then sprinkle with green onions and serve