As a meat eater, ducks are an indispensable food in my diet. Ducks are full of treasures, from duck head to duck feet, each part has its own characteristics, which is irreplaceable for meat such as chicken. This dry pot beer duck to be cooked today is completely stewed with beer without dropping a drop of water, so that the malt flavor in the beer is completely soaked in the duck meat, which is fragrant and refreshing.

Add a can of beer to the duck leg and stew a delicious dry pot beer duck, which is not fishy or greasy, especially suitable for dinner.

According to legend, Kangxi went to Jiangnan many times. When he was playing in Linwu County, he saw beautiful mountains and rivers, clear rivers and strong interest. Suddenly, it rained heavily, like a downpour However, Kangxi could only take shelter from the rain in a nearby inn famous for duck meat. Smelling it is enough to make people intoxicated. When Kangxi was in a good mood, he ordered a large pot of duck meat and local mellow rice wine, pushed the cup for a change, and accidentally poured the wine in the cup into the boiling duck pot. Suddenly, the wine was overflowing, and when I ate duck meat again, I felt particularly fragrant. When he woke up the next day, he felt refreshed. After Emperor Kangxi returned to the palace, he often thought of this dish and specially ordered the chef to cook it for him. After years of evolution, he used Egyptian tribute wine and various precious Chinese herbal medicines as raw materials. Later, this dish spread from the court to the people and became a magical dish.

In our daily life, we cook chicken far more times than ducks, because Abby Mallard chicken is more greasy and fishy. Today, the dry pot beer duck taught by Pony Pigeon is super simple. This duck is neither greasy nor fishy. My wife likes it very much.

Griddle beer duck

Ingredients: a duck leg, a potato, a can of beer, rock sugar, onion, ginger and garlic.

[specific practices]:

1. Wash duck leg and cut it into small pieces, peel potatoes and cut them into small pieces of 2-3cm, cut dried peppers into small pieces, cut onions into small pieces, and cut ginger and garlic into large pieces. Friends who don't like onions, ginger and garlic are easy to pick out. These three seasonings can remove fishy smell and enhance fragrance, and are essential seasonings for dry pot beer ducks.

2. Put the cut duck into the pot and blanch it with cold water. Why put it in a pot with cold water? Because the water temperature is too high, the surface of the meat will tighten quickly, and the blood in the meat can't be completely released. Take out the duck meat and wash it with cold water to remove the floating foam, which will make the meat feel more solid.

3. Put the onion, ginger and garlic into the pot and stir-fry over low heat. Add a can of beer to duck leg and stew a delicious dry pot of beer duck, which is not fishy or greasy, especially suitable for dinner.

4. Stir-fry the roast duck in a medium pot for about 2 minutes. This step can fry the duck into medium-grade fat, which not only makes the potatoes more fragrant, but also makes the stewed duck not greasy.

Add a can of beer to duck leg and stew a delicious dry pot of beer duck, which is not fishy or greasy, especially suitable for dinner.

5. Turn off the fire, add a tablespoon of dried Chili and Pixian bean paste, stir-fry for 30 seconds to 1 min, and wrap the chicken pieces with sauce. However, this step needs to master the temperature. Because Pixian bean paste is so mushy.

6. Add a spoonful of cooking oil and two tablespoons of soy sauce and mix well.

7. Put the potato pieces into the pot and stir fry 1 min. Add rock sugar and continue to stir fry 1 min.

8. Pour 500ml of beer into the pot, cover the pot, and simmer 10 minute.

9. After cooking, sprinkle with chopped green onion for decoration, and you will have a delicious dry-roasted beer duck, which is sweet, spicy, fresh and fragrant, and has the taste of malt, which is perfect.

Tips:

Although this dish is called dry pot beer duck, ponies and pigeons always leave more soup when cooking, because this soup is really delicious. Two spoonfuls of soup in a bowl of rice is not enough at all. If you like soup and rice, you can try it. I'm sure you'll like the taste.