Beer duck is a special delicacy that uses duck and beer as the main ingredients. The duck meat and beer are stewed together to make the nourishing duck meat taste richer. The duck meat is not only delicious in the mouth, but also has a refreshing fragrance of beer.

Ingredients: 3 duck legs, 3 green peppers, 2 cans of beer, 1 small piece of rock sugar, 5 slices of ginger, 2 red peppers, 2 star anise, 1 piece of cinnamon, 1 bay leaf, 2 spoons of soy sauce, pepper

1 tsp of powder, appropriate amount of oil and salt. Preparation method; 1. Clean the duck legs and chop them into small pieces. There is still a lot of meat in the duck legs. When chopping, I cut off part of the fatter meat. Do this.

The beer duck will not be so greasy when it comes out; 2. Please click to enter the picture description 2. Duck leg meat is lean meat, so add some oil, stir-fry the ginger slices until fragrant, then add the duck leg meat and stir-fry for about 2 minutes.

This process can tighten the duck meat and make it taste better; 3. Put cold water into the pot, put the chopped and fried duck legs into the pot, add water, bring to a boil, and the water will boil during the heating process.

Boil the blood foam from the duck meat. After the water boils, the blood foam will float on the surface for easy skimming. 4. After skimming off the blood foam on the surface, cook for another 1-2 minutes. Use a slotted spoon to pick up the duck meat and drain.

Set aside; 5. Next, add dried chili peppers, ginger slices, cinnamon and aniseed and stir-fry the removed duck meat.

6. Add rock sugar and the prepared condiments and then pour the beer. One can of beer is 355ml. I opened two cans and did not finish them. I used about 650ml of beer; 7. Add an appropriate amount of salt and chicken essence, cover the pot, and bring to a boil over high heat.

Turn to medium-low heat and simmer for 30 minutes; 8. Open the lid of the pot, the water in the pot has reduced, the duck meat has taken on the flavor and color, and it looks very tempting!

But it’s not done yet, keep reading; 9. Put a few more pieces of rock sugar into the pot, stir-fry and melt. After the rock sugar melts, reduce the juice over high heat. The color of the soup will be better because of the rock sugar, and it will be shiny and wrapped.

The duck leg meat is particularly attractive. It tastes delicious and has a slightly sweet aftertaste, so it is best not to use less rock sugar.

The beer duck is ready and can be taken out of the pot and plated.

10. Finished product picture.