Duck, dried Chili, ginger, garlic slices, Chili, a bottle of beer, onion, garlic, Chili sauce, coriander, celery, dried tofu with raw melon slices, small twist and some favorite side dishes.

Dry pot duck

There are several places in dry pot duck that need special attention. One is to marinate the meat first to make it more tasty. Second, there should be more oil and garlic, and garlic will smell better when fried! Third, stir-fry constantly in the process of cooking, so that the meat is heated more evenly and it is not easy to paste the pot.

working methods

Cut the duck into small pieces and marinate it with ginger, salt and soy sauce (or add a little sauce and sugar according to your taste)

Ingredients: a bottle of beer, fungus, mushrooms, onions, garlic, peppers, coriander, garlic sprouts and some favorite side dishes.

1 First, put the soaked auricularia and shiitake mushrooms in a clean pot, control the moisture and hold them up.

2. Put oil in the pot and saute shallots, garlic and peppers.

Then pour the duck in, don't turn it over in a hurry, fry it slowly until the meat is golden, and then turn it over to continue frying.

Fry until both sides are golden and the water in the meat is slightly dry. It would be more fragrant if you could oil it first. )

3. Put the meat aside and pour the dried fungus and mushrooms into the remaining oil in the pot. Stir-fry and put some salt in it. Then stir-fry with duck meat.

4. Then, pour about 1/3 bottles or half bottles of beer, cover and stew. Stew until the soup is basically dry.

5. Spread the pot with garlic sprouts, Li Fen (it seems to be the rice cake that northerners often say) bean sprouts, Chinese cabbage, mushrooms, fried taro balls and fish balls.