Materials

Duck half, konjac, two potatoes, carrots 1, 3 green onions, ginger 20g, half a head of garlic, star anise 2, cinnamon 1 small slice, 2 pieces of spices, a can of beer, 15g of icing sugar, 15ml of light soy sauce, 10ml of oil, 5ml of light soy sauce, 15ml of cooking wine, a little bit of salt

Practice

How to do

Wash and chop into small pieces, peeled and cut into pieces, peeled and cut into pieces, ginger, garlic peeled, cleaned and cleaned. p>1. Wash and chop the duck into small pieces, peel and cut potatoes, peel and cut carrots, slice ginger, peel garlic, wash and knot small onions;

2. frying pan without oil, put the duck into the pieces of medium-low heat and fry the moisture, forcing out the duck oil, the duck meat was released for spare, the duck oil stay in the pan;

3. Potato pieces fried in duck oil and released, put the onion, ginger, garlic and star anise, cinnamon, sesame leaves, stir-frying the aroma on low heat, and then put the duck meat into the pot. Stir fry the duck meat, pour in cooking wine, soy sauce, old soy sauce and stir fry evenly;

4. Pour in a can of beer, put in rock sugar, boil over high heat, cover the pot and turn to simmer for about 20 minutes;

5. Put in the carrots and potatoes, and then continue to simmer for 10 minutes, until the duck meat is soft and the juice is thick can be.

Practice 2,

Materials

Main ingredient: duck legs, yam, beer

Accessories: goji berries, scallions

Practice

1. Duck legs bought and cut into chunks, soak in warm water, soak the blood water;

2. Put water in a pot and boil boiling, plunge the water to remove the blood water, then remove and set aside;

3. Yam peeled and cut into chunks, boil the water to copy the water and fish out and spare;

4. konjac silk rolls Boil the water to copy the water and fish out and spare.

5. duck legs into the pot, stir fry, add wine, rock sugar, soy sauce and continue to stir fry for two or three minutes;

6. and then into the beer boil, small fire slowly simmering for about twenty minutes into the yam, konjac roll; continue to simmer for about ten minutes;

7. juice, plate, sprinkled with berries, scallions can be.

Practice 3,

Materials

400 grams of duck (1/4 only), konjac, fresh green and red bell pepper 1 each, 30 grams of ginger, 1 garlic, 15 grams of dried red pepper, 2 star anise, 1 teaspoon of peppercorns, 1 piece of cinnamon, 1/4 teaspoon of salt, 1 tablespoon of soya sauce, 300 ml of beer (half a bottle of glass bottle)

Practice

1、Heat a little oil in a wok, put in the peppercorns and pop them, fish out the peppercorns.

2, put ginger, garlic, dry red pepper, star anise and cinnamon stir fry for 1 minute.

3, add the duck pieces, continue to braid and stir-fry until the duck pieces are visibly reduced and the fat is forced out.

4: Pour in 1/4 tsp salt, 1 tbsp light soy sauce and 300ml beer, bring to boil over high heat, then lower the heat to simmer with the lid on.

5: Simmer until 1/3 of the water is left, then open the lid and continue to simmer to let the wine flavor dissipate.

6, the last water juice completely dry, into the green and red pepper pieces stir-fried until raw can be.

Practice four,

Materials

Duck half, konjac, green pepper red pepper each one, a bottle of glass beer, ginger, green onion half, red bell pepper three, star anise two, cinnamon 1 small piece of salt, soy sauce

practice

1. Duck cleaned and chopped (4 centimeters in size), ginger cut a long strip, scallion cut, fresh green and red bell peppers cut into small pieces

2. On the pot with cold water, add ginger, the duck into the block, boil on high heat will be the duck block drained, pick out the ginger, with water to wash the duck

3. will frying pan put a little oil, put the duck block into the stir-frying, the duck block is more oily, stir-fry until you see the duck block seeping out of the oil, the star anise, cinnamon, red bell pepper, scallion and ginger into the continue to stir-fry, and then a little soy sauce (I like to use soy sauce, dark soy sauce color is too) (I like to use soy sauce, soy sauce color is too thick, do not come out of the dish is not beautiful) and wine stir-fry until the duck meat coloring

4. Pour beer (bottled beer more than half a bottle), a little bit of vinegar (put vinegar meat is easier to rot) to cover the lid, high heat boil and then turn to a small fire simmer

5. Simmer to the remaining 1/3 of the amount of water, add salt, two or three minutes to change the large fire juice, put green peppers and red pepper pieces

6. Stir fry until the collection soup, put the Chicken essence to start (can not put, because the beer contains glutamic acid, also has the role of freshness), plate sprinkled with minced green onions and cilantro garnish can be (can also not put, I did not put)