Our country’s food culture is extensive and profound. Any ingredient can be turned into delicious food after being cooked by a chef. Take the beer duck as an example. Before this dish came out, it was very popular. Few people thought of mixing beer and duck together, but they didn’t expect that they could combine such a wonderful taste. Many people have a special liking for the delicacy of beer duck. They not only like to eat it out but also like to cook it at home. The ones you make at home are not as delicious as those made outside. Most of the reason is because of the blanching step. Today I will share with you, when making beer duck, should you use hot water or cold water? Beer duck

Duck meat with green and red pepper, ginger, garlic and green onions, bean paste, white sugar, beer, salt, pepper, chicken essence, dark soy sauce, cooking oil, lard. 2 grams of geranium leaves, 2 grams of galangal, 3 fragrant sand, 1 nutmeg, 2 white cardamom, 1 gram of cinnamon, 1 gram of licorice, 1 gram of cumin, 1 gram of Sanai, 1 grass fruit, 10 dried chili peppers grams, 5 grams of Zanthoxylum bungeanum. First, we clean the prepared duck, then cut it in half, add an appropriate amount of water to the pot, put the duck meat into the pot, add ginger slices and green onion segments, bring to a boil over high heat, skim off the foam on the surface, and put it into the pot. Take the blanched duck meat out and run it under cold water, then rinse it with clean water, and then cut it into small pieces for later use. It should be noted that the duck meat should be put into the pot under cold water, and should be put into the pot in large pieces, not into small pieces.

Add vegetable oil and lard to the pot and heat it up, then pour the cut duck pieces into the pot and stir-fry until fragrant, then take it out and set aside. Then add Pixian bean paste and ginger to the pot and stir-fry until fragrant, then add all the spices and stir-fry for 2 minutes. Add the fried goose meat to the pot, stir-fry over low heat for about five minutes, and then pour in the cooked goose meat. Stir-fry for 30 seconds, pour beer, bring to a boil, then turn to low heat and simmer for about 30 minutes. When the time is up, add an appropriate amount of salt, pepper, monosodium glutamate and garlic cloves and stir-fry for about 30 seconds. Finally, add sugar, green and red peppers and stir-fry until the sauce is reduced. Turn off the heat, then remove from the pot and plate. Delicious beer. The duck is ready, have you learned it? 1. When we blanch duck meat, we must put cold water into the pot, and we should put large pieces of goose meat into the pot. It is not necessary to cut it into small pieces, otherwise it will be difficult to boil the goose meat and the taste will not be that good.