Beer duck is a very famous food, mainly stewed with duck and beer. Because duck meat has a strong fishy smell and high fat content, it must be blanched to ensure the taste and fragrance of beer duck. The following is how to make beer duck.

First, the preparation of ingredients and seasonings. First, we prepare a duckling. The meat is tender and delicious. First, we chop off the duck neck and then remove the lymph from the duck neck. There are a lot of toxins in lymph, which is not good for your health. Breaking the duck's body from the middle, then cutting it into large pieces and washing it with clear water can effectively remove part of the bloody smell, and the duck can drain the water for later use. Then boil water to prepare side dishes, red peppers and green peppers, clean them, remove seeds and cut them into diamonds. Flatten garlic with a knife, slice ginger and shred onion for later use. The seasoning is prepared with star anise, cinnamon, fragrant leaves, peppers and dried peppers. Prepare some pickled peppers and cut them into rings for use. Pickled peppers can effectively remove the bloody smell of ducks. The ingredients and seasonings are ready.

Second, the production of beer duck. Add enough water to the pot and pour the duck directly into the pot. Pay attention to using cold water here. Then add a proper amount of cooking wine to the pot to remove the fishy smell, wait for the water in the pot to boil, continue to stir fry for two minutes, then take out the pot and wash off the grease and blood on the surface with clear water. Wash and heat the pot again, and add the right amount of oil. When the oil temperature is 50% hot, pour the duck into the pot, stir-fry the duck until fragrant, and then take it out and control the oil for later use. Leave the bottom oil in the pot, add appropriate amount of garlic slices and ginger slices and stir-fry until fragrant, then pour the seasoning into the pot and stir-fry until fragrant, turn the stove to low heat, pour the duck into the pot and stir-fry for a few times, then add appropriate amount of bean paste to wrap the duck's surface with bean paste, and then add pickled pepper to remove fishy smell. Stir-fry until fragrant, add enough beer and simmer for half an hour. Take all seasonings and ginger out of the pot, add salt and sugar to taste, and stew for five minutes to taste. Pour the side dishes into the pot, and turn on a big fire to dry the water in the pot. Pour it into the onion bowl. Delicious beer fish is ready.