Purified duck 1000g, ginger 15g, 5 dried peppers, 4-5 pieces of single crystal rock sugar, 0/5ml of soy sauce/kloc-,600ml of salt (optional) and beer.

working methods

1. Wash and chop the duck (regardless of its size), and mash the whole ginger. Boil the water in the pot, add the duck pieces and cook for 3 minutes to remove the blood.

2. Remove the cold water and drain it for later use.

3. Heat the oil in the iron pot to 70%, stir-fry the duck pieces, stir-fry the duck pieces in the pot, and force out the water in the duck meat. When the duck skin becomes tight and the duck pieces are relatively reduced, transfer the fried duck pieces to the pressure cooker without washing the iron pan.

4. Add ginger slices and dried peppers, pour the whole bottle of beer, then cover the high-pressure pot cover and turn to high heat.

5. Turn to low heat for 20 minutes after the gas rings, turn off the fire, and wait for the pressure cooker to deflate naturally.

6. Open the high-pressure pot cover, move the cooked duck pieces back to the iron pot, pour in soy sauce for coloring and season with rock sugar salt. Turn on the fire, cover the pot and collect the soup (don't collect the soup if you like to drink more).

7. In the end, there is only a small amount of sticky soup.

skill

Jiangxi people like to make beer ducks from water ducks. Water ducks eat grass and grow up with insects. The meat quality is more delicious and firm than that of ducks eating duck feed, and it is not greasy when burned. Water ducks are called duck or grass duck in some places in Jiangxi. To make a beer duck, you must first fry it in the oil pan to let it secrete water, so that the duck will not have a strong smell. The way I cook, 1 a beer is enough.