A duck in Youxian County, a potato, six mushrooms in water, a bottle of beer duck, a cinnamon bark of star anise (also called spiced aniseed), three slices of ginger, a small piece of ginger, two garlic cloves, a handful of onion, chopped green onion and chopped green onion leaves.

Production steps

1, duck chop, blood wash (frozen duck should be thawed in cold water). Put cold water into the pot, add the chopped ginger, bring to a boil with high fire, pour out the duck pieces and drain, pick out the ginger, and wash the pot to dry.

2. Heat oil in a pan, add garlic cloves, scallion, star anise, cinnamon and ginger slices, stir fry, pour in duck pieces and add a little soy sauce to stir fry. Pour the whole bottle of beer, cover it with a little vinegar (if vinegar is used, the meat will rot easily), boil it over high heat (cut potatoes and mushrooms into pieces, and the potato pieces can be bigger for later use), and cook for a while to make the soup look thicker.

3. Change the fire to slow stew. When half of the soup is left, add potato pieces and mushrooms, bring to a boil, and then turn back to low heat.

4. After three minutes, change the fire, add a proper amount of soy sauce (for coloring), stir fry, and collect the juice over high fire. Put the chicken essence in a pot, put it in a plate and sprinkle with chopped green onion.

Matters needing attention

1, potato pieces should not be too small. Pay attention to the time when burning. Potatoes are not waxy enough when the time is short. When they grow up, they will paste into a pile. It is better to be soft but not loose.

2. Duck has a strong taste. Blanch the water with boiling water first, and then stir-fry it in a pot until it is oily. This method can eliminate the fishy smell of duck meat, and the stewed duck meat is delicious and the soup is fragrant and delicious.

3. Duck stew with beer. Duck soup will have a strong beer flavor, but the wine flavor will gradually disappear after long cooking. Eating duck without soup won't intoxicate people.

4, the amount of spices should be less than more, the purpose is to enhance the fresh flavor of beer ducks, and putting too much spices is easy to grab the main flavor.