Duck's practice Daquan home cooking practice beer duck, beer duck practice is also simple, refreshing taste, slightly sweet aftertaste, the more chewing, the more fragrant, no oil, less seasoning, children also love to eat! Let's see how ducks do it.

Duck's practice Daquan home cooking practice beer duck 1 duck meat

Beer 1 bottle

Pixian watercress 1 spoon

Dried Chili, millet spicy, pepper right amount

Onion, ginger and garlic, soy sauce, salt, chicken essence, sugar.

Practice steps

1, duck meat is washed and soaked for more than half an hour, and then soaked in bloodletting water; Use of onion, ginger, millet and pepper spices. Put a little oil in the pot, and fry the duck in the pot until it is dry and fragrant.

2, add onion ginger millet spicy, spicy stir-fry the fragrance.

3. Add watercress, oyster sauce, soy sauce and salt, stir-fry evenly, and stir-fry the smell of red oil.

4. Add beer to high fire and turn to low fire. Simmer until the soup thickens.

5. Add chopped green onion or garlic seedlings to the pot.

skill

Remember to season according to your personal taste before cooking. You can't drink beer with seasoning.

Nutritional function of duck meat

Duck meat is sweet, salty, flat and slightly cold, which can nourish yin and replenish blood, benefit qi and promote diuresis to reduce swelling.

1, supplementing qi and deficiency

Ducks eat mostly aquatic food, so their meat tastes sweet and cold, and enters the lung, stomach and kidney meridians, and has the effects of tonifying asthenia and fatigue, nourishing the yin of five internal organs, clearing away the heat of asthenia and fatigue, nourishing the stomach and promoting fluid production, relieving cough and self-alarm, eliminating snail stagnation, clearing heat and invigorating spleen, and debilitating edema. Treat physical weakness, physical weakness after illness, malnutrition and edema.

Step 2 nourish yin

The male duck meat is slightly cold, and the female chicken meat is slightly warm. It is best to be old white and white black. Stewing the old fat duck with sea cucumber has a great nourishing effect, and the stewed duck juice is conducive to nourishing the yin of the five internal organs and wasting heat.

Dietary taboos of duck meat

1, not suitable for eating with nail fish, which makes people edema and diarrhea due to yin deficiency.

2, duck meat should not be eaten with eggs, otherwise it will greatly hurt the vitality in the human body.

3, duck and chestnuts-eating together causes poisoning.

Duck's practice Daquan home cooking practice beer duck 2 raw materials: duck, ginger, cooking wine, onion, garlic, pepper, beer, star anise, rock sugar, soy sauce, coriander and salt.

Practice steps:

Step 1: Cut the duck into pieces.

Step 2: Add ginger slices and blanch with cooking wine.

Step 3, add duck oil to the pot and fry the oil.

Step 4, add garlic pepper, pepper, onion and ginger slices and stir-fry to give a fragrance.

Step 5, add the duck and stir fry.

Step six, stir fry more.

Step 7: Add soy sauce and beer.

Step 8: Add beer and rock sugar, cover with star anise and simmer for 30 minutes.

Step 9, add salt to taste and collect juice.

Step 10, the beer duck is out of the pot.

Duck's practice Daquan home cooking practice beer duck 3 raw materials: 2 duck legs, 2 cans of beer, ginger, soy sauce, rock sugar;

Recipe making process

1. Wash the duck leg and chop it into small pieces. This duck leg still has a lot of meat. When chopping, I cut off a part of the fatter meat so that the beer duck will not be so greasy.

2, cold water pot, put the chopped duck leg meat into the pot, add water, and bring it to a boil. During the heating process, the water will boil the blood foam in the duck meat. After the water is boiled, the blood foam will float on the surface, which is convenient for fishing out; After skimming the blood foam on the surface, cook for 1-2 minutes, pick up the duck with a colander and drain it for later use;

3. Put the drained duck leg meat into the wok and put a few slices of ginger at the same time. There is no need to put oil in the iron pot. This duck still has some fat on its legs. Stir-fry for a while and the oil will be forced out. If the duck leg is lean meat, put some oil, stir-fry the ginger slices and stir-fry the duck leg for about 2 minutes. This technology can make duck meat more compact and taste better;

4, pour beer, a can of beer is 355ml, I opened two cans and didn't finish drinking, probably using 650ml of beer;

5. The quantity of beer is less than that of duck meat, beer will volatilize alcohol during cooking, beer duck will not have the smell of wine, only the fragrance of beer;

6, then pour in soy sauce, soy sauce can help color, make the color of beer duck more attractive, soy sauce tastes salty and fresh, and you don't need to add salt if you pour more; Cover the lid, bring to a boil with high fire and simmer for 30 minutes;

7. Open the lid again, the water in the pot is reduced, and the duck meat has been colored, which looks very attractive! But it's not over yet, keep looking down;

8. Put a few more pieces of rock sugar in the pot, stir-fry and melt. I use yellow rock candy, white rock candy is ok, but there is no white sugar and soft candy.

9. After the crystal sugar melts, collect the juice with fire. Because there is rock sugar in the soup, it will look better and glow, and it is particularly attractive to wrap it on duck leg meat. Delicious taste, slightly sweet aftertaste, rock sugar is best not to be less. The beer duck is ready, and it can be put out of the pot and put on the plate.

Sprinkle a little green chopped green onion to decorate the dish, which will look better. Beer duck is firm and salty. It is really delicious! I thought the two ducks had a lot of legs, but I didn't expect to eat enough in the end.