Duck is a very common meat, stewed duck, baked duck may have eaten more, Today to share the practice of beer duck, the dish's biggest "highlight" is beer, beer and duck with cooking not only to remove the fishy flavor, so that the duck ate a more flavorful and mellow this dish is so good, don't you want to learn? strong>, this dish tastes so good, do not you want to learn? Today we share with you the detailed practice of this dish and some of the production skills, so you can also make delicious beer duck at home.
Do you want to blanch the authentic beer duck?Making beer duck this dish whether to blanch or not? In fact, you say you want to blanch can, say not blanch is also can, specific how to do that depends on what you choose duck, specific whether you need to blanch after reading the following two points you know.
●Duck blanching: If the duck meat is not fresh enough, or the duck meat is frozen duck, it must be blanched this process, blanching the main role is to get rid of the odor, remove the blood to make out of the duck flavor is better, does not come with a bad taste, blanching to add ginger wine cold water blanching, so slowly heating the process of the blood to make the duck taste better, does not come with a bad taste, blanching, adding ginger and wine cold water blanching, so slowly heating the process of the blood to make the duck taste better, does not come with a bad taste, blanching, blanching. So that in the process of slowly heating the blood water will be discharged.
●Duck meat does not blanch: If it is a fresh duck, or duck, so that the duck's fresh flavor is strong, do out of the dish flavor is also strong, then this duck to blanch it? The answer is: no blanching, because after blanching the fresh flavor of these ducks will be reduced by half, if you think the fishy duck can be changed to "cold blanching" method of deodorization, cold blanching is to soak in water to remove the blood, the duck meat in the water to soak the blood slowly discharged, so that fishy flavor will be reduced. Detailed practice is shared below.
beer duck● main ingredients: a duck, a bottle of beer
● ingredients: two thorns, red pepper, ginger, garlic, scallions, coriander, pickled pepper, millet chili pepper
● seasoning: salt, soy sauce, oyster sauce, sugar, cooking oil
~Preparation Steps~
● Steps ① Duck Treatment
Fresh duck is processed cleanly, washed off the blood, and then the lymph at the duck's neck is removed cleanly, and then chopped pieces of the duck, and then the chopped pieces of the duck are placed into the water to soak to remove the blood, soak in the water to remove the blood, and then the duck is placed into the water to soak the blood. Then put the chopped duck into the clean water to soak off the blood, soak in the process of changing the water many times, soak out the water to become clear that the blood water removed clean.
● Step ② cut ingredients
All the ingredients clean, and then the two wattle, red pepper sliced spare, pickled pepper cut section, ginger, garlic sliced, scallions, parsley cut section, millet spicy chopped spare.
● Step ③ production process
Duck meat in the pan before frying to drain, and then hot pan cold oil sliding pan again, the oil temperature of 30% hot ginger slices in the pan, and then the duck under the pan stir-fry, fire control in the middle of the fire slowly the duck meat stir-fry, and then add the garlic, pickled peppers, millet chili popping the flavor, and add soy sauce, oyster sauce, a little bit of salt, a little sugar, stir-fry, and then the duck, and then add garlic, pickled peppers, millet chili popping flavor, and then add soy sauce, oyster sauce, a little bit of salt, a little bit of sugar. Salt, a little sugar, stir fry about fried for a minute, then add the beer to the pot, the amount of beer soaked to the level with the duck meat can be, high heat to boil, and then simmer for 30 minutes.
● Step ? out of the pot on the plate
Duck stewed for 30 minutes after a large fire juice, and then add two thorns, red pepper stir-fried to the raw, the juice in the pot juice until thick and bright, and then add the scallions, parsley, a delicious beer duck on the production is complete.
Summary of the content of the "doubts and answers"
① What is the role of adding pickled peppers?
Answer: Pepper for the sour taste, add a little pepper can make the production of beer duck taste better, while the acidity of pepper can also play a role in refreshing the role of making the production of beer duck taste more fresh, the amount of pepper can be added according to personal taste, add more than the taste of more acidic, spicy taste can be added to the control of millet pepper! The most important thing to remember is that you can't be too careful.
② Why should duck meat be fried before stewing?
Answer: duck meat after frying the purpose is to remove excess water in the duck meat, so that the duck stewed out of the flavor of the duck meat is more fragrant, and secondly, in the process of frying the duck meat in the fat will be slowly discharged, if the fat out of the more fat can be poured to the fat, so that it can be reduced grease, do not put the duck meat in the pot directly on the stewing, be sure to undergo the frying step.
③ Why do I make a beer duck flavor is not strong enough?
Answer:
●The duck meat is not completely dry: The duck meat must be drained before frying and then put into the pot. It is very difficult to fry the duck meat dry and fragrant, the flavor of the duck meat will become more concentrated after frying and drying the moisture, so that the taste of the beer duck will be better. ●Finally not completely juice: Duck meat in the final pan when you must put the pot of juice juice to thick, the juice becomes thicker after the flavor will be more concentrated, and then these thick juice will be the duck meat to form a package to eat up the taste of natural flavor will be more fragrant. Making Tips ① Fresh duck meat is not recommended to blanch, it is recommended to change to cold blanching way to soak off the blood, and secondly, in the chopping block when you must remove the duck buttocks, because this part of the odor is heavier, do not remove it will give the dish a bad taste. ② production of beer duck this dish is not recommended to add some spices to stew, such as: star anise, sesame leaves, cinnamon, these spices, the flavor of the heavier, after adding the duck meat will be covered by the fresh flavor. ③ beer alcohol content is low, in the process of heating the alcohol content will be evaporated, so do not worry about the alcohol flavor is too heavy, if you do not like the flavor, in the production of the time you can add half of the beer and half of the water instead. ④ The best way to make this dish is to choose a medium duck, so that the flavor of the duck meat will be better, the fishy taste of the tender duck, followed by the tender duck flavor is not fragrant enough, and don't pick too old duck, the old duck's meat is tougher to eat, the taste is not good, and the old duck is not suitable for the production of beer duck. ⑤ Duck in the stew when the fire is not too large, control in a small fire can be, the fire is too large juice evaporation is too fast, so the duck is very difficult to flavor. Conclusion Beer duck this dish in the production of the time to remove the duck on the odor, followed by the selection of the duck can not be too old, can not be too tender, the selection of medium duck meat is the most fragrant, in the production of the time to fry the duck dry moisture, and then under the ingredients, sauces fried incense, and then under the beer simmering, the duck meat into the taste of duck meat so that the duck meat tasted taste is rich.