Main material: an innocent duck, weighing about 3 Jin, only takes half.
Auxiliary materials: potatoes, green peppers and green bamboo shoots are all cut into small pieces and put in boiling water for later use.
Ingredients: soy sauce, Pixian bean curd, ginger slices, several cloves of garlic, Amomum tsaoko, fragrant leaves, fennel, cassia twig, pepper, star anise, dried tangerine peel, Kouren, cooking wine, onion and a bottle of beer.
Step 1, cut the duck into small pieces of different sizes of 3CM, wash and drain the water, and add ginger slices, cooking wine and salt to taste.
Step 2, oil the wok, fry the ginger slices after the oil is hot, stir-fry the ducks, and pick up the red section.
Step 3, leave the bottom oil in the pot, stir-fry Pixian bean until red oil is spit out, add ginger slices and garlic cloves, stir-fry the duck for a while, turn to medium heat after the duck is fried, add soy sauce, Amomum tsaoko, fragrant leaves, fennel, cassia twig, pepper, star anise, dried tangerine peel, nutmeg, cooking wine and onion knots, pour beer into the duck until it is submerged, and cover. When the duck meat is just cooked, pour in potatoes, green peppers and green bamboo shoots. After the beer is dried, remove the onion knot and serve the side dishes such as star anise and dried tangerine peel. Then I threw off my arms and fought for potatoes. This dish is soft and waxy with a long aftertaste. .
Friendly reminder: Do not use too much soy sauce and aniseed to avoid spoiling the taste. It is better for ducks to choose seed ducks. .
Practice 2 of beer duck
Materials:
Half a duck (1000g), konjac (500g), one bottle of beer, one cucumber, three green peppers, ginger, garlic, spices (star anise, cinnamon, tsaoko, fennel and orange peel), prickly ash granules, dried peppers, watercress, soy sauce, chicken essence and salt.
Practice:
1, cut the duck into pieces, put it in the pot and drain it.
2. Put the oil in the wok, add the pepper granules and fry until fragrant, pour in the bean paste and fry for a few times, then pour in the duck pieces and stir fry.
3. Pour the whole bottle of beer and add a bowl of water.
4. Add spices, dried 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 rotten, add chicken essence to taste.
6. Finally, add the cucumber strips, and the green pepper pieces can be cooked slightly. If it is winter, you can use an induction cooker or alcohol stove to eat and rinse vegetables.
Practice 3 of beer duck
1, pick a muscovy duck, then go home and wash it and cut it into pieces for later use;
2, heat the oil, don't use too much, the duck has a lot of oil, so as not to be greasy;
3. After the oil is hot, put a section of green onion, a piece of ginger (flattened), an octagonal and a few peppers;
4. Put the duck pieces in the pan and fry them. At the same time, put the cooking wine, soy sauce and stir-fry until they all change color (about three minutes) and then put a little old stir-fry.
Color, then add salt, monosodium glutamate, stir-fry for five minutes, which is a little ripe and colored, and then put a bottle of beer in to boil.
Pour it into the electric hot pot and cook it for ten kinds.
5, just like eating hot pot, and then put some vegetables, vermicelli, mushrooms and the like in the pot to eat according to everyone's hobbies, the taste is fresh and tender.
Incomparable ~ ~ You can try it;