Spicy Beer Duck

“The nutritional value of duck meat is very high. The fat content in duck meat is moderate, higher than that of chicken and lower than that of pork, and it is evenly distributed throughout the body. The fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest. It is suitable for people with heat and internal heat, loss of appetite, dry stools and edema.

If you want to have something to drink with your drink, in addition to vegetarian dishes, you have to have some meat. Beer duck is perfect. Whether you are drinking beer or liquor, this duck is a very spicy dish. "Bringing the aroma of beer"

Ingredients details: 700 grams of duck meat, 1 bottle of beer (600ML), 1 green pepper, appropriate amount of ginger slices, 15 grams of dried chili peppers, 10 grams of Sichuan peppercorns, appropriate amount of green onions, light soy sauce 20ML, cooking wine 15ML, dark soy sauce 15ML, salt 3ML

How to make beer duck

1. Wash the duck meat and cut it into medium-sized pieces for easy flavor. If the duck is too fat, Pick off the skin.

2. Put the duck meat into a bowl, add cooking wine, salt, light soy sauce, ginger slices, green onions and marinate for 20 minutes.

3. Put the fat from the duck skin into the pot.

4. Press over low heat with a shovel and slowly force out the duck fat.

5. When both sides of the duck skin turn golden and a lot of duck fat has come out, take out the duck skin.

6. Pour dried chili peppers into the duck fat and stir-fry the Sichuan peppercorns until fragrant.

7. Pour in the marinated duck meat and stir-fry until cooked.

8. Pour in dark soy sauce and stir-fry until coloured.

9. Pour in a bottle of beer, cover the duck meat, and cook slowly over medium-low heat.

10. Slowly reduce the juice, add green pepper and stir-fry.

Tips

1. Don’t cut the duck meat into too big pieces, otherwise it won’t taste good and will be greasy.

2. Slowly cook the duck skin over low heat to release the oil. This eliminates the need to pour oil. Most ducks are fatter.

3. Cover the duck meat with beer and cook it slowly. The duck meat will be filled with the aroma of beer.