Beer duck originated from Miao nationality in Guizhou, which is a traditional dish of Miao nationality.

at first, Miao people used high-quality rice wine and firewood duck as the main materials to make rice wine duck. In the early years of the Republic of China, beer was introduced to China. People used beer instead of rice wine to stew chai duck, and found that its taste was more delicious than rice wine. Later, it was called "beer duck".

Up to now, the practice of beer duck is very different from that at first.

You can't say who's right or wrong. What suits your taste is the best! There are as many as five copies of information about "beer duck" in my computer alone, some of which are the simplest and simplest methods, and some even become the methods of seasoning and hot pot. I won't go into details here.

Here's how to cook beer duck at home. It's very simple! The difficulty index is basically !

first, prepare the materials:

about 1g of half duck, about 5g of konjac

about 15g of ginger slices, about 1g of garlic, 15g of 4 shallots

15g of dried pepper, 1g of dried pepper, 5ml

5g of star anise, 5g of cinnamon, 3g of fragrant leaves and 5g of kaempferia <

Amorphophallus konjac is cut into 2cm pieces and soaked in boiling water.

step 2: duck is boiled in cold water, and cooking wine is added to remove fishy smell when boiled. Duck blanching time is 2 minutes after the water boils! Then take out and wash the floating foam with warm water.

Step 3: Wash the pan and heat it, add 5g of vegetable oil, add ginger, garlic, pepper and pepper, stir-fry until light yellow, then add spices and blanched duck, and stir-fry the dried duck. In this step, you must fry the duck dry and fry the duck oil to make it fragrant!

Step 4: After the duck is fried, add 2g of bean paste to stir-fry the red oil, then add 1g of spicy fish sauce, stir-fry evenly, add beer and shallots, and simmer for 3 minutes after the fire is boiled.

Step 5: After 3 minutes, filter the konjac and add it, then add 5ml of clear water. After the fire is boiled, turn to low heat until the duck is cooked to 9% maturity. In this process, ordinary ducks can be braised directly for about 2 minutes. If it's an old duck or a firewood duck or a duck, it will take about 1-15 minutes to press it in a pressure cooker.

Step 6: When Duck 9 is ripe, add about 6 grams of chicken essence. Turn on the fire to collect the juice, and let the soup in the pot thicken. Finally, sprinkle with shallots and turn well to get out of the pot.

Although this dish is simple, there are still some important tips!

tip 1: to make the beer duck delicious, the choice of duck is very important!

It is advisable to use wood duck or hemp duck for about 1 year, and it will take about 1 hour for this duck to stew directly! However, it is difficult to buy this kind of duck now. No matter in supermarkets or vegetable markets, most of the ducks bought are not older than 4 months. The advantage of this duck is that the meat is tender and easy to cook, and the disadvantage is that it is not nutritious and fragrant enough!