2, enameled pan hot pan drops of cooking oil, put less chopped up duck meat slowly stir fry over low heat. Duck stir-fry process will be a lot of oil, fried before it is not recommended to add too much oil;
3, stir-fry slowly over low heat until the surface of the duck meat slightly yellow, at this time the duck meat fat is also slowly stir-frying out;
4, add ginger, garlic, peppercorns, star anise continue to keep a small fire slowly stir-fry;
5, stir-fry to the flavor of seasoning to the flavor of adding the rice wine sauce over high heat and quickly stir-fry evenly, and then add soy sauce stir-fry until the surface of the duck meat color. Add rice wine juice is to help deodorization, no rice wine juice can be used instead of wine or high degree of whiteness, as appropriate, reduce the amount;
6, add 1.5 cans of beer, beer should be no more than all of the duck;
7, cover the pot lid, the first high-fire boil pot and then turn the heat to a low simmer for about 30 minutes. It is recommended to observe the amount of beer in the pot to prevent drying out;
8, uncover the pot and add the right amount of salt, use a spatula to mix well and continue to simmer for about 10 minutes;
9, add cleaned and cut into pieces of green peppers and a little light soy sauce;
10, stir-fry well and collect the juice, turn off the fire can be eaten;
11, the sizzling Beer duck, and then a can of beer is more delicious;
Tips:
1, duck meat fried before soaking in water can remove the blood in the duck, and help to deodorize;
2, duck fat is more, do not add more oil in the process of frying, if you are afraid of grease, add seasoning before you can stir frying out of the fat sheng out some;
3, with the Beer stewed duck, wine flavor in the process of stewing will slowly eat, eat and will not taste the flavor of beer;
4, the stewing time according to their favorite texture adjustment time, if you like to eat chewy, you can shorten the stewing time, if you like to eat soft taste, it is recommended to stew for about 10 minutes more;