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.

Practice 2 of beer duck

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.