Beer duck, spicy and delicious, with very tender meat and very good taste. The characteristic of this dish is the addition of beer, which can deodorize the whole duck and make the whole duck more tender and spicy. The following small series will share the specific practices with everyone, and you can collect them if you like.

The ingredients of beer duck are relatively complicated, and the method is relatively simple. Besides duck and beer, there are spices such as anise cinnamon. In addition, some dried peppers, peppers and cumin are added, especially pepper, which is the soul of this dish. We gut the duck, then chop it into mahjong pieces, blanch it with hot water, and then add cooking wine to it to remove the fishy smell. After blanching for about three minutes, we can serve the duck. Let's burn more oil in the pan. First, add the duck meat and fry it to smell. When the skin becomes dry and golden, we can take out the duck meat. Then, take out the oil a little. Put the dried red pepper and two prickly ash into the pan and saute until fragrant. Then, put the onion, ginger, garlic, star anise cinnamon and other spices into it, stir-fry together, and then add two spoonfuls of bean paste. Remember to put the red oil bean paste, the hotter the better. Then put in two cans of beer, and you can see that the beer has not passed the duck meat. Then simmer over medium heat for about fifteen minutes, and you can see that the beer is almost dried. Sprinkle a handful of cumin and chopped green onion, and then serve a handful of fried peeled peanuts, so that the beer duck is ready.

There are also some precautions in making beer ducks, which need to be mastered by everyone. First of all, you must put the kind of beer with a lower degree when making beer ducks. If the degree is too high, the whole duck will give off a particularly greasy taste and the taste will be greatly reduced. In the process of cooking, you don't need to put a drop of water, just put beer. Pepper and pepper should be put, so as to ensure the spicy taste. This dish can be made salty, because duck meat itself is a bit fishy. If we don't put much salt, it won't taste for 15 minutes. We can chop the duck into smaller pieces, which will make it easier to taste. Beer duck is a distinctive Sichuan dish, and the bean paste in it can also be replaced with hot pot bottom material or Sichuan secret Chili sauce, which will be more spicy. The beer duck has a dry and spicy taste, so the soup should be as dry as possible.

The cooked beer duck is extremely spicy. Duck meat with beer will release charming fragrance, and every bite is an excellent experience for taste buds.