How to make beer duck: There are many ways to make beer duck, and there are different flavors, Hunan flavor, Sichuan flavor, etc. Below we introduce several different ways of making beer duck, discuss how to make beer duck, and learn more about beer duck

production method for reference.

How to make beer duck. Ingredients: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence, green onions. Method: 1. Chop the duck into pieces, about the same size as three cups of duck. Add the ginger

Cut the onions into slices. Cut the green onions into sections. 2. Put a little oil, stir-fry the ginger, and fry the fatter part of the duck in the oil so that it will not become fat. Then add all the chopped duck and stir-fry.

, add a little salt, stir-fry until fragrant, then pour the oil and water inside into another bowl, then pour beer into the pot, the amount of beer should cover the duck meat, and then add a spoonful of sugar.

Add a little star anise, cinnamon and peppercorns (depending on personal taste), cover the pot, simmer until the water dries up, then pour in a little soy sauce (Jiajia is more delicious), green onions, chicken essence, stir-fry again, and it's ready to go.

(If you like chili peppers, you can also add some red chili shreds when stewing). This dish is very delicious. If you don’t believe me, try it.

Ingredients for making beer duck: half duck (1000g), konjac (500g), a bottle of beer, one cucumber, 3 green peppers, ginger, garlic, spices (star anise, cinnamon, grass fruit, fennel, orange peel

), peppercorns, dried chili peppers, watercress, soy sauce, chicken essence, salt.

Method: 1. Chop the duck into pieces, put it in the pot and drain the water.

2. Add oil to the wok, add peppercorns and fry until fragrant, add bean paste and stir-fry for a few times, then add duck cubes and stir-fry.

3. Pour the whole bottle of beer and add a bowl of water.

4. Add spices, dried chili peppers, ginger, salt and soy sauce and cook over medium heat.

5. Cook for about 20 minutes, add konjac, garlic and cook until the meat is tender, then add chicken essence to taste.

6. Finally add the cucumber strips and green pepper pieces and cook briefly.

If it's winter, you can use an induction cooker or alcohol stove to rinse vegetables while eating.

How to make beer duck 1. Pick a small Muscovy duck, wash it and cut it into pieces at home for later use; 2. Heat the oil, not too much, as the duck has a lot of oil so as not to be greasy; 3. After the oil is hot,

Add a piece of green onion, a piece of ginger (flattened), one star anise, and a few peppercorns; 4. Add the duck pieces and stir-fry at the same time, add cooking wine, light soy sauce, and stir-fry until everything changes color (about three minutes).

Put a little dark soy sauce to adjust the color, then add salt, MSG, and fry for five minutes. It is a little cooked and colored. Add a bottle of beer and boil it, then pour it into the electric hot pot and cook for ten minutes.

That’s almost it; 5. Just like eating hot pot, you can add some vegetables, vermicelli, mushrooms, etc. to the pot and cook it according to your preference. The taste is extremely tender~~ You can try it; four ways to make beer duck

-Spicy Duck with Sour Bamboo Shoots and Beer Ingredients: 1 old duck or female duck (1 to 2 pounds), a few star anise, a few small pieces of cinnamon, 1 handful of dried chili, a few red peppers, 1 sour bamboo shoot, ginger, 1 beer

bottle, a little five-spice powder, cornstarch and light soy sauce.

Practice: 1.

First remove the duck butt and chop it into pieces.

The duck is relatively hot, then cut into pieces, mix with cornstarch, light soy sauce and a little salt, stir well and pour in as much beer as possible, just enough to cover the duck meat, and the rest will be used for the next time.

Soak for at least 1 hour.

2.

Cut the red pepper diagonally, slice the pickled bamboo shoots, and slice the ginger.

3.

Pour oil into the pot, first stir-fry star anise, cinnamon, dried chili peppers, red chili peppers, and sour bamboo shoots until the spiciness develops. Turn down the heat. Pour the beer soaked in the duck meat into a container. Pour the duck meat into the pot and then turn on the heat.

Stir-fry until the aroma comes out, then pour in the beer just now and the remaining beer, cover the lid, turn on the heat, add enough salt, keep boiling over low heat, wait 30 minutes, the aroma will overflow, OK.

It would also be great if you can add lettuce and other green vegetables while it is still hot.

4.

Open the wine and drink freely, and appreciate the spicy and sour taste. The sourness makes you appetizing, and the spicyness makes you want to stop. It is very refreshing to take a breath and take a break before eating.

5. You can use hot pot base to stir-fry, which will make it spicier and more flavorful.

Haha, hurry up and buy a water tank to put it in, I will not risk my life.

Another method of making beer duck: Materials: cut half a fat duck into pieces (the effect of a thin duck will be compromised, half a duck with less people, a whole duck with more people. When cleaning the duck, be sure to remove the trachea from the duck's neck.

There are still lymph nodes on the neck. If you don’t know how to clean them, just throw away the skin and lymph nodes on the neck. Also cut off the duck’s butt and the beans on both sides.) Condiments: Pixian Doubanjiang (

Don't buy bottled ones, bottled ones are too salty and the taste is too bland), a little pepper aniseed and a little chicken powder.

Slice a large piece of ginger and set aside.

A bottle of beer.

Method: Do not add oil, heat the pot, add a tablespoon and a half of bean paste, then add the duck pieces and stir-fry.

At the same time, put all the pepper, aniseed and ginger slices in.

After frying all the oil from the duck pieces and the aroma of the condiments is released by the duck fat, add salt and stir-fry a few times and pour in the beer. The beer will slightly cover the duck meat.

Cover the pot and simmer for 30 minutes, then lift the lid and stir-fry until the beer juice is gone.

If the taste is strong, add a few drops of soy sauce.

Then add a few sections of green garlic, and you're done, plate it up and serve it.