Beer Duck

Ingredients: 2 duck legs, 2 cans of beer, ginger, light soy sauce, rock sugar;

Recipe preparation process

1. Clean the duck legs and chop them into small pieces. There is still a lot of meat in this duck leg. When I chopped it, I cut off part of the fatter meat. This way the beer duck will not be so greasy;

2. Put cold water into the pot, put the chopped duck leg meat into the pot, add water, turn up the heat and bring to a boil. The water will cook out the blood foam in the duck meat during the heating process. , after the water boils, the blood foam will float on the surface for easy skimming; after skimming off the blood foam on the surface, cook for another 1-2 minutes, use a colander to pick up the duck meat, drain and set aside;

3. Put on the iron wok, put the drained duck leg meat into the pot, and add a few slices of ginger at the same time. There is no need to put oil in the iron wok. There is still some fat on the duck leg. Fry it on low heat for a short while and the oil will come out. If the duck leg meat is all lean meat, add some oil, sauté the ginger slices until fragrant, then add the duck leg meat and stir-fry for about 2 minutes. This process can tighten the duck meat and make it taste better;

4. Pour in the beer. One can of beer is 355ml. I opened two cans and didn’t finish them, so I used about 650ml of beer;

5. The amount of beer does not exceed the amount of duck meat. The beer will evaporate the alcohol during the cooking process, and the beer duck will not have the smell of alcohol, but will only have the fragrance of beer;

6. Pour in the light soy sauce. The light soy sauce can help color the beer duck and make the beer duck more attractive. The light soy sauce tastes salty and fresh. Pour more and you don’t need to add any more salt; cover it. Cover the pot, bring to a boil over high heat, turn to medium-low heat and simmer for 30 minutes;

7. Open the lid again, the water in the pot will reduce, the duck meat has taken on the flavor and color, and it looks very tempting! But it’s not done yet, keep reading;

8. Put a few more pieces of rock sugar into the pot, stir-fry and melt. I used yellow rock sugar, but white rock sugar is also acceptable. If you don’t have it, white rock sugar will work. Granulated sugar or soft white sugar can also be substituted;

9. After the rock sugar melts, reduce the juice over high heat. Because of the rock sugar in the soup, the color will be more beautiful and shiny, and it will be particularly attractive when wrapped on the duck leg meat. It tastes delicious and has a slightly sweet aftertaste, so it is best not to use less rock sugar. The beer duck is ready and can be taken out of the pot and plated.

After putting it on the plate, sprinkle some green onion for decoration, it will look better. The beer duck meat is firm and has a salty taste. It is so delicious! I originally thought that the two duck legs would be quite a lot, but I didn’t expect that there wasn’t enough in the end.