Here is Naihe Qianxun’s answer to the homemade recipe for beer duck 1. Prepare ingredients: 1 fresh duck, potatoes, green and red peppers, garlic leaves, millet pepper 2. Accessories: ginger, garlic, Sichuan peppercorns, two bottles of beer 3. Seasonings

: Salt, white sugar, light soy sauce, dark soy sauce, Pixian Doubanjiang 4. Buy the duck and slaughter it, wash the potatoes and cut them into small pieces, wash the green and red peppers and cut them into strips, cut the garlic leaves into long strips, and cut the millet and pepper into strips.

Open for two and set aside. 5. Add rice wine to the duck under cold water. Boil the ginger slices. Rinse with cold water and set aside. 6. Stir-fry the ginger in a hot pan with cold oil until fragrant. Add the duck and stir-fry until fragrant. Add Pixian bean paste and stir-fry until the red oil appears.

, add a little dark soy sauce for color and light soy sauce for seasoning. 7. Add beer until the duck is covered. Season with appropriate amount of salt and sugar. Cover the pot and simmer for 45-60 minutes. Add millet pepper and potatoes in the middle. 8. Uncover when time is up.

Lid the pot and slowly reduce the juice. When the soup thickens, add green and red pepper and garlic leaves and cook until cooked through. Remove from the pot and serve on a plate!

Let me tell you: making beer duck is actually very simple. The beer duck I made is fragrant and tastes good!

It is best not to add a lot of spices to beer duck.

1. Preparation: One Muscovy duck, one piece of old turmeric, 5 bay leaves, 2 broken grass fruits, a small handful of cinnamon sticks, two peppers, two slices of angelica root, a large head of dried garlic, and two bottles of beer.

Salt, light soy sauce, chicken essence.

(It is best not to add dark soy sauce) 2. Cut the killed duck, put the water in the pot to boil, pour the duck into the pot and blanch the water until the foamy impurities come out, then remove and dry it for later use.

3. Clean the pot and heat it with some peanut oil over medium heat. Fry the sliced ??ginger into the pot. At the same time, add the chili pepper and fry until fragrant. Then pour in the duck meat, cinnamon twigs, grass fruit, angelica root, and light soy sauce. You can add more as appropriate.

If it feels a little salty, don't add salt and stir-fry until the duck meat is dry.

4. Add beer, garlic and chicken essence, and simmer over low heat until the beer is almost dry.

Taste collector, great collection of delicious food.

In Sichuan cooking.

Substituting beer for water is a common practice.

Because beer can bring a special aroma to dishes.

One of the most famous dishes is the beer duck.

The beer duck is delicious.

The soft and waxy taste also has a hint of sweetness.

It is definitely a must-have dish on the dining table.

Chop the duck into pieces, dry chili peppers, star anise, green onions, ginger garlic, green peppers, and red peppers.

Wash them all and set aside.

Cut the green and red peppers into small pieces, slice the ginger, smash the garlic, and slice the green onions.

Put the duck meat in a pot of cold water, boil until the water boils, blanch it, remove it, rinse it away to remove the foam, and dry it for later use.

Add an appropriate amount of oil to the pot, pour in the blanched duck, stir-fry the water, and stir-fry the duck fat appropriately.

Add ginger slices, scallion slices, garlic, and dried chili peppers and continue to stir-fry until fragrant. Continue to add light soy sauce, dark soy sauce, rock sugar, and star anise, and stir-fry evenly to color.

Pour in the beer to cover the duck meat, bring to a boil over high heat, then reduce to low heat and simmer for 30 to 40 minutes.

Before serving, reduce the juice over high heat, add green pepper cubes, red pepper cubes and an appropriate amount of salt and stir-fry until cooked through, remove from the pan and serve on a plate.

A beer duck that is delicious, tasty and slightly aromatic is ready.