Beer duck belongs to Sichuan and Hunan cuisine, and is divided into Hunan cuisine and Sichuan cuisine. Originated in the Qing Dynasty, duck meat and beer were cooked together, which made the taste of duck meat richer and richer, and the beer lost its bitterness, which neutralized the fishy smell of duck and made the soup delicious. Stew duck meat with beer, duck soup will have a strong beer flavor, but after long cooking, the wine flavor will gradually disappear, and eating duck meat without soup will not be intoxicating.

The practice of beer duck:

Wash potatoes, peppers, onions, ginger and garlic and slice them. Slaughter and clean the ducks and put them in a pot for blanching and slicing. Drop oil into a wok and bring to a boil. Add duck, watercress, bell pepper, rice wine, sesame oil, ginger and garlic, stir-fry, pour beer, add potatoes, peppers and garlic, and simmer until the meat is soft and rotten.

When cooking beer duck, the smell of duck meat is heavy. First blanch it with boiling water, and then stir-fry it in the pot until it is oily. This method can eliminate the smell of duck meat, and the stewed duck meat is delicious and the soup is fragrant and delicious.

The amount of spices should not be too much, the purpose is to enhance the fresh flavor of beer ducks, and putting too much spices is easy to grab the main flavor.