Hello, the beer duck I just cooked yesterday and the frozen duck I chose are very simple. The tutorial has been issued. I hope I can help you.

Hello, friends who eat food.

Let's teach you to do one.

Very delicious home-cooked dish (casserole, beer and stuffy duck)

Step one, the ducks are cleaned and chopped into small pieces.

Second, boil the water, blanch the duck for 0/0 minute, add ginger, cooking wine and half a bottle of Xiaozhi Erguotou.

Third, scoop up the ducks and drain them.

Fourth, heat the casserole, add oil, then add star anise, cinnamon, Amomum tsaoko, fragrant leaves, fennel, ginger, dried peppers and Hunan spicy girls, and stir-fry in the casserole.

Fifth, put the duck into the casserole and stir it evenly.

Sixth, seasoning, adding appropriate amount of salt, soy sauce, soy sauce, oil consumption, stir-fry evenly.

Seventh, pour a bottle of beer, water two rice bowls, bring to a boil with high fire, and then add 3 crystal sugar, which is stuffy in medium fire 1 clock.

Eighth, put garlic into a rice bowl and millet into a rice bowl. Continue simmering for 20 minutes.

Ninth, add chicken essence and monosodium glutamate, stir well, add green garlic and continue to simmer for 3 minutes.

Tenth, turn off the fire, put the casserole on the table, and enjoy super delicious food (stuffed beer duck in casserole)

This is a common practice that I share!

Making beer duck is very simple. Have you learned it?

Beer duck is actually the simplest way to cook, which we Hunan people know, but beer duck is really not the best way to eat duck.

Beer duck is a well-known dish. When it comes to dishes with ducks as the main ingredients, most people must think of roast duck first, but when it comes to home cooking with ducks as the main ingredients, everyone must think of beer duck first. Even for a long time, I thought that ducks can only be used to make beer ducks.

First, the choice of ingredients

Duck belongs to poultry. Duck meat itself is cool, rich in protein and low in fat, so it is more suitable for people who have a big liver fire in summer, and has certain functions of reducing fire, promoting diuresis, relaxing bowels and strengthening the spleen.

Personally, I suggest using common duck for beer duck, but if you want to make delicious beer duck, you should pay attention to the following problems: First, choose fresh duck instead of frozen duck; The second is to choose firewood ducks with less fat; Third, it is better to choose duck legs than whole ducks.

Regarding the choice of beer, I personally suggest using our domestic beer instead of using foreign beer.

Second, cooking skills

1. Before making beer duck, duck meat needs to be blanched. When blanching, put it in a pot with cold water, and remove the froth after the water boils.

2, beer needs to be put twice, so that wine aroma is stronger.

3. Cover the pot when stewing the duck, so that wine aroma can go deep into the duck meat more easily.

After introducing the selection of ingredients and cooking skills, I will share the making methods and steps of beer duck with you.

Required ingredients

4 duck legs, green pepper and a bottle of beer.

Required auxiliary materials

Onion, ginger, garlic, star anise, cinnamon, fragrant leaves, pepper, soy sauce, pepper, edible oil and salt.

-Start making-

Step 1: Cut the onion, slice the ginger, cut the garlic, wash the green pepper and tear it into pieces.

Step 2: Boil the water from the pot, add the ginger slices, onion segments and washed duck legs in cold water, remove the floating foam after the water boils, and blanch for 3 minutes.

Step 3: Cut the blanched duck leg into pieces, put it in a bowl, add onion, ginger, garlic, salt, star anise, pepper, fragrant leaves and pepper, and marinate for half an hour.

Step 4: Boil the oil from the pan. When the oil temperature is 50% hot, stir-fry the marinated duck leg pieces and marinade in the pan. After the fried duck leg is oily, cook a little beer from the side of the pan.

Step 5: Stir-fry the duck, then add soy sauce and salt to stir-fry, then pour in the remaining beer, cover the pot and simmer for half an hour.

Step 6: After half an hour, open the lid, stir-fry and collect the juice, add green pepper slices and green onion before taking out the pot, and then take out the pot and plate after stir-frying.

First, why use duck legs?

Answer: The meat quality of duck leg is relatively compact, with more meat, which tastes better than that of whole duck, and the fishy smell of duck leg is relatively light. Therefore, choosing duck leg to make beer duck is also the key to delicious beer duck.

Second, why blanch first and then cut into pieces?

A: When cooking this dish, many friends like to cut into pieces and then blanch it, or not blanch it at all. In this case, either the duck meat of the beer duck produced will be greasy or the dish will taste fishy, so I suggest that the blanching step cannot be omitted when making beer ducks.

Third, why do you want to put beer twice?

Answer: The effect of putting beer twice is different. For the first time, putting beer in the frying process is to get rid of fishy smell, which actually plays the role of replacing cooking wine. As for pouring it from the side of the pot, it is to let the heat of the pot excite the wine aroma of beer; The second time, beer was added to replace broth and clear water to stew ducks, and also to make the duck taste more fragrant with beer, which is why this dish is called beer duck.

Beer duck can be stewed with mushrooms and potato pieces, and it tastes good.

The above is my answer to how to make a delicious beer duck. Therefore, if you want to make a delicious beer duck, you need to pay attention to the choice of ingredients and the application of cooking skills when cooking dishes. Only in this way can you make delicious food, so you should make more summaries, so that the dishes you make will be more and more delicious. What are you waiting for? Buy some duck legs and try it!

Hello, I am a gourmet.

As for how to cook authentic beer duck, here are some things I made by myself.

First of all, buy ducks, choose fresh old ducks, because old ducks have a aftertaste when eaten tightly! You can ask the stall owner to kill it and clean the duck's hair and internal organs when you bring it back, and keep the processed duck gizzards, duck hearts and duck intestines. These things can also be eaten.

1. Preparation stage

Prepare the duck, a piece of ginger, 3 garlic seeds, 5 millet peppers and a bottle of beer.

Chop the processed duck into 2 cm chunks. Ginger, garlic and millet are cut into small pieces for later use

2. Processing stage

The duck goes through the water and then washes the impurities. Stir-fry in wide oil until the skin is burnt, then add ginger, millet, spicy garlic seeds, and add an star anise to remove the fishy smell and enhance the flavor. Stir-fry a little and add beer. First, add a proper amount of salt to reduce the taste, and add water that can cover the duck to boil.

Press in an autoclave for15min.

3. Cooking stage

Return the processed duck to the pot, adjust the umami flavor and a little white sugar to neutralize the flavor, and add a proper amount of pepper to enhance the fragrance. Add the soy sauce to color, collect the juice on medium heat and boil the soup until it is thick, and then serve.

A delicious beer duck is finished. I hope I can help. Thank you.