There is no need to blanch the beer duck.

When it comes to how to make beer duck, it is really very diverse. Almost every chef makes it differently, and the ingredients used are also different. The duck meat itself does have a strong fishy smell, but if you blanch it directly, although it can indeed remove the fishy smell to a certain extent, the duck meat after blanching will become particularly firm and some nutrients will be lost.

And when frying and stewing later, the flavor of the duck meat is also tight and difficult to release, and the final taste of the duck meat is obtained after blanching and then frying and stewing. It will also be a lot older. It can be said that the practice of "blanching the duck meat in order to remove the fishy smell and make the duck meat lose its freshness and tenderness" is not worth the gain.

The production process of beer duck:

Materials: 1 duck; 1 bottle of beer; 8 slices of ginger; 8 cloves of garlic; 2-5 millet peppers; 5-5 green peppers 8 pieces; 15-20 peppercorns; 1 tablespoon cooking wine; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 3-5 rock sugar; salt.

1. Chop the duck into small pieces, put it in a pot with cold water, add Sichuan peppercorns, cooking wine, and ginger slices to remove the fishy smell and increase the aroma.

2. After the water is boiled, remove the scum, clean and drain the duck meat and set aside. It is best to wash it with warm or hot water. If you use cold water, the duck meat will shrink and may need to be stewed for a longer time before it can taste better. And mushy.

3. Prepare the ingredients and heat the oil in the pan.

4. Add ginger and garlic to hot oil and stir-fry until fragrant, then add chili peppers and stir-fry until fragrant. Do not add chili peppers too early because chili peppers burn more easily than ginger and garlic.

5. After the ingredients are stir-fried, add the duck meat and stir-fry until the surface is brown and slightly oily.

6. Add light soy sauce, dark soy sauce, and rock sugar and stir-fry evenly. Transfer to a stew pot, pour in beer, bring to a boil over high heat, then turn to low heat and simmer for 1-2 hours. The specific time depends on the duck meat. Softness control.

7. Add salt about 20 minutes before the duck meat is out of the pot. When the duck meat is soft and tender, turn on high heat to reduce the juice. If you want the soup to be rich, you can add water starch to thicken it. If you don’t mind the soup being thicker, It can be served directly to the table.