First, the pressure cooker beer duck
Ingredients: duck, half a glass of beer, 350ml onion, half a slice of ginger, 4 slices of star anise, 2 slices of cinnamon and fragrant leaves.
Accessories: soy sauce 1 tablespoon soy sauce 1 teaspoon sugar 1 teaspoon salt14 teaspoons.
Production process:
1, prepare ingredients
2. Wash the duck and cut it into small pieces.
3. Boil a proper amount of water, pour the duck pieces into the water and take them out.
4. Put the duck into the pressure cooker and pour the beer, whichever is just before the duck.
5. Transfer in soy sauce, soy sauce, sugar and salt.
6. After the seasoning is evenly mixed, cover it and adjust the safety valve according to the instructions.
7. Turn on the fire, and the pressure cooker will make a squeaking sound when it is inflated. Simmer for about 15 minutes. Turn off the fire, toggle the safety valve and take it out after deflation.
8. Tips:
A, when out of the pot, if you find too much soup in the pot, you can open the fire to collect the juice without covering the lid. This last step of extracting juice is very important, which directly affects the effect of color, aroma and taste in cooking.
B, when collecting juice, when the soup begins to thicken, it is advisable not to stop stirring with a shovel until the juice is thick and evenly wrapped on the duck meat. You don't have to collect all the soup, as long as it is thick and mellow.
C. Duck meat has a heavy fishy smell. It is best to blanch it with boiling water first to eliminate the fishy smell of duck meat. The stewed duck is delicious, and the soup is fragrant and delicious.
D, the amount of spices should be less than more, the purpose is to enhance the fresh flavor of beer ducks, and putting too much spices is easy to grab the main flavor.