Beer can be seen in many dishes, and it has the same effect of removing fishy smell as flavoring wine, and it can also bring some bouquet. Sichuan beer duck used beer to greatly remove the smell of duck.

The practice of Sichuan beer duck;

condiments

500g duck and 1 bottle of beer.

condiments

20g of green garlic, 20g of pepper, 5g of millet spicy, bean paste 15g, salt 10g, 5g of monosodium glutamate, 2 aniseed, cooking wine 10ml, 3g of pepper, chicken powder 10g, soy sauce 10ml, etc.

Steps:

1. Dice the duck, slice the onion and ginger, and cut the green garlic, pepper and millet into diamond segments;

2. Blanch the duck pieces to remove blood bubbles, control the water for later use, and fry the green garlic, millet and pepper for later use;

3. Heat a little oil in a wok, add bean paste and stir-fry red oil, add onion, ginger and garlic to stir-fry until fragrant, and then add dried Chili and oyster sauce to stir-fry until fragrant;

4. Stir-fry the chicken pieces in a pot, and add salt, monosodium glutamate, cooking wine, aniseed, pepper, chicken powder, pepper, soy sauce, beer and water to stew for 15 minutes;

5. Then pour in the stir-fried millet spicy, stir-fry the green garlic and bell pepper evenly and serve.