In the case of stewing beer ducks, many people only put beer sprinkles. The stewed goose meat is very old, the bones can't be chewed, and it is very easy to get angry. In fact, when cooking beer ducks, don't just add beer sprinkles, just add a little more, and it will become more delicious. Here, it, that is to say, Pixian bean paste and beer sprinkles are used to remove the fishy smell, while Pixian bean paste is used.
Prepare the required food in advance: domestic duck, dried pepper, Pixian bean paste, onion, ginger slices, fresh ginger, soy sauce, beer sprinkling, soy sauce king, salt and its oil. 1, when choosing a domestic duck, it is best to choose a bone duck. A duck with many bones will be chewy when stewed. After the domestic duck is cleaned, soak it in cold water for ten minutes, and then take it out after the blood comes out and wash it again.
2. Put the duck meat into the pot with cold water, add a small amount of ginger and salt, use hot water, bring it to a boil, fish it up for 2 minutes, and then rinse it with hot water. 3. Boil the oil out of the pan, add ginger and garlic to saute, then add dried pepper and its tender ginger slices, add goose, dig two spoonfuls of Pixian bean paste and put it in, stir-fry evenly with red sauce until Chili oil occurs.
4. Finally, stir-fry chili oil, pour it into a bottle of beer, bring it to a boil with strong fire, add a proper amount of soy sauce, soy sauce king and its edible salt, stir-fry evenly, then simmer for eight minutes on medium fire, stir-fry with strong fire, stir-fry with shallots and stir-fry evenly, and then put it out of the pot and put it on the plate. In the case of stewed beer duck, two spoonfuls of douban net can make goose fragrant and taste very good.