Beer duck is a special dish with unique flavor and is deeply loved by diners. It is said that it originated in the Qing Dynasty. There are many ways to make beer ducks. Roasted duck with beer comes from roasted duck with rice wine. Rice wine is a major feature of Jiangxi cooking. People like to add some wine when frying, or stew it all with wine. It is a very common seasoning for cooking at home. Because rice wine is less and less used, it is not as convenient as beer to buy, so there is a beer duck cooked with beer.

Teach you the authentic Sichuan-style beer duck formula, and you can't stop eating it with just one bite.

Beer duck is a famous dish now. It is said that it is really great that beer duck was passed down from the Qing Dynasty and ancient ancestors could make a recipe. The way of beer duck is to combine beer with duck meat and then add some ingredients such as pepper and pepper. That taste is really delicious, so you can't stop. I'll teach you a tutorial today. Look carefully!

Teach you the authentic Sichuan-style beer duck formula, and you can't stop eating it with just one bite.

Ingredients preparation: duck, beer and mushrooms. Accessories: ginger soaked with ginger bean paste. Dosage: one duck is about 2 kg, eight ounces of mushrooms, one bottle of beer, one piece of ginger, one piece of pickled ginger, two or three pieces of pickled peppers, one tablespoon of bean paste, five or six fragrant leaves, one teaspoon of fennel, one teaspoon of cinnamon, one teaspoon of pepper, two teaspoons of soy sauce, one teaspoon of white sugar, one teaspoon of savory juice and a proper amount of salt.

Teach you the authentic Sichuan-style beer duck formula, and you can't stop eating it with just one bite.

Production steps: the shiitake mushrooms are washed and cut in half; Ginger slices; Pickled peppers, soaked ginger and chopped; Zanthoxylum bungeanum, fragrant leaves, Daphne odora and Cinnamomum cassia are cleaned and put into a non-fiber paper bag to make a spice bag. Put bean paste, soy sauce, sugar, pickled peppers, pickled ginger and old ginger slices in a bowl to make a juice. After the ducks are cleaned, cut into small pieces, washed, blanched in a boiling pot to remove blood foam, removed and drained. Put the oil in the pot (if the duck is a local duck, you can put a little more oil, if it is a meat duck, you only need to put a little oil in the pot) and heat it to 70%. Dry the duck pieces with strong heat until the oil is bright, and take out the duck pieces to leave the oil.

Teach you the authentic Sichuan-style beer duck formula, and you can't stop eating it with just one bite.

Pour the juice in the bowl into the pot and stir-fry it slowly with low heat until it is cherry-colored. Add the duck pieces and turn them evenly. Pour in beer, about a catty of soup or water and spice bags. Cover and boil with high fire, then turn to low fire for about 40 minutes (soup or water and time can be increased or decreased according to personal preference for softness and hardness). Add mushrooms and salt, cover and continue to burn for about 20 minutes. Change the fire to dry the soup and add the savory juice. After shoveling evenly, you can get out of the pot and put it on the table to eat.

Teach you the authentic Sichuan-style beer duck formula, and you can't stop eating it with just one bite.

Today, I teach you the recipe of the beer duck, which is super authentic. The whole kitchen of the finally cooked beer duck is fragrant, and it makes your mouth water. When you take a bite, you will really linger. I hope you can try it this weekend, and the taste is really good. It is worth trying it. If you do less, you should try to reduce the spices by more than half to prevent too much spices and suppress the flavor of the beer duck itself. Do you think it's particularly easy to make a beer duck like this? Never have to go out to buy it again. What do you think about this? Please leave a message below to discuss it.