How to cook roast duck legs with beer? The meat is fragrant, not greasy, and delicious. Today I will share with you a delicious roast duck leg sprinkled with beer. The method is super simple, and the meat is chewed together with the bones. The meat is full and refreshing, not greasy, and delicious! Duck, one of the edible domestic animals, has similar nutrients to chicken breast, but contains more B vitamins and vitamins than other meat products. Therefore, friends in need can eat more specifically.

Say nothing, a traditional home-cooked roast duck with beer is recommended to everyone. Let's do it together! Information required for roast duck leg drenched with beer: duck leg, Pleurotus ostreatus, beer drenching, ginger slices, shallots, shallots, garlic, pepper granules, bean paste, dried peppers, vegetable oil, soy sauce, edible salt and monosodium glutamate are as follows:

The first step is to prepare two duck legs in advance, clean them up and chop a small piece; Remove the pedicels of Pleurotus ostreatus, clean it and draw a cross knife on the surface of the mushroom cover. Prepare a bottle of beer in advance, then slice the ginger, cut the onion, and peel the garlic for later use; In addition, prepare some dried peppers, a handful of diced peppers and a spoonful of bean paste.

The second step is to prepare a pot in advance, directly heat the vegetable pot, and then pour the vegetable oil while it is hot. After the oil has a high fever and smoke, first add onion, ginger and garlic and stir-fry to give a fragrance. Then add duck leg meat and stir quickly and evenly.

Step 3: After the duck leg is fried until the surface fades and the vegetable oil precipitates, you can add dried Chili, Zanthoxylum bungeanum and its bean paste. Stir your own ingredients well, pour a whole bottle of beer and some soy sauce. Then cover the duck and gradually scorch it. When the duck is soft and hot, you can pour the Pleurotus ostreatus into the pot and continue to cook for a while until it is cooked to your liking.

Step 4: When the juice is almost dry, you can add proper amount of edible salt and monosodium glutamate for modulation. Take the cooked duck out and put it on a plate, then sprinkle some chopped green onion, and you can enjoy the delicious food. The duck meat made in this way is soft and odorless, and the part with bones is also very tasty. It really gets better and better. It's delicious!