Beer duck ingredients: whole duck ingredients: onion, ginger, beer seasoning: white sugar, soy sauce, salt, cooking oil, rice wine and oil. Edible time: one and a half hours.
The first step is to clean domestic ducks, remove viscera and blood, slice them after cleaning, pour rice wine and put them in the refrigerator 1-2 hours, which can shorten the preparation time in advance, which is also a key step and improve the taste.
Step 2: Put the cooking oil into the pan, cut the onion and garlic into pieces, steam and fry until the aroma overflows, then add the goose, tamp the goose with a frying spoon, and fry until both sides are golden.
Step 3: Add soy sauce, salt, oil consumption and sugar in turn, add a proper amount of cold water, and collect the juice with strong fire. Pay attention to the amount of water in the pot to prevent it from sticking to the pot. After the raw water in the pot bottoms out, add the beer. At this time, simmer for about an hour with low heat. Pay attention to the amount of beer in the pot and control the amount of water appropriately. This is also the second step that needs attention. Simmer on a small fire, the taste will be stronger and the tea soup will be more sufficient.
Step 4: after one hour, collect the juice with high fire and stir-fry it in time until the juice is thick and black. This dish requires a high degree of heat, mainly to change the heat between the sugar and the color of the stew, collect the juice on a big fire and stew it slowly on a small fire, which can not only keep the taste delicate, but also make the juice and taste penetrate into the goose thoroughly.
Don't add too much soy sauce, because many soy sauces will darken the tone and look black, endangering visual impact. The amount of beer should not be too much, otherwise it will taste bitter. You can mix cold water with beer to adjust the taste.