When the seasons change in autumn and winter, people will have the idea of eating ducks. After all, people say that duck meat is warm and its fat content is lower than other meats. The duck leg I bought this time is rather fat, so I stir-fry the duck in a wok before stewing, and remove most of the oil, so it won't feel greasy when I eat it. The advantages of roasting duck legs with beer are: 1) removing fishy smell; 2) accelerate the duck meat to be soft and rotten quickly; 3) Add flavor to the whole dish and blend the essence of beer with duck meat.

materials:

3 duck legs, about 65g, 1 bottle of beer, 1 red pepper, 1 hemp green pepper, 2 pieces of scallion, 1 small piece of ginger, 5 dried peppers, 2 star anise, 1 or so peppers, 1g of rock sugar, 3g of soy sauce, 1g of salt and 3g of soy sauce.

Practice:

1. Wash the duck legs, cut off the fat part visible to the naked eye and cut it into pieces, then use kitchen paper towels to absorb the water on the surface of the duck meat.

2. Preheat the wok in advance, and do not drain oil! Put the side of duck skin close to the pot, stir-fry over low heat until the duck skin is oily, and then stir-fry with a spatula when the duck skin is obviously retracted, until the volume of duck meat is obviously reduced and the oil at the bottom of the pot is no longer obviously increased, and then most of the duck oil is taken out.

3. Add onion, ginger slices, dried peppers and prickly ash, stir-fry until the flavor of spices floats out.

4. Add soy sauce and stir-fry until the duck is colored.

5. Pour in beer without duck meat, add light soy sauce and crystal sugar, cover the pot and turn to low heat after boiling, and stew for 35 minutes.

6. Taste a piece of duck, add green pepper after it is soft and rotten, and add a little salt to taste as appropriate.

7. If you want the soup to be thick, you can also mix a little water starch (starch 3, water 1) and simmer until the soup is basically dry.