Prepare food in advance for duck stew with beer: goose 1 piece, pepper 1 small handful, appropriate dried chili, 3 pieces of ginger, four food packages 1 package, 3 tablespoons of white sugar and 400mL of beer sprinkling. Specific method: 1. Ginger slices, pepper and pepper are washed in water. Put the ginger slices on the chopping board and break them immediately. Cut the pepper into pieces and set aside. 2. After the prepared domestic ducks are cleaned, put them into the pot, and add appropriate amount of ginger slices and rice wine. Wash it in cold water, chop it into small pieces and set it aside. 3. Put the oil in the cold pot and pour in the white sugar. 4. When the white sugar is poured into the pot, it has to be constantly stirred with a shovel so that the white sugar is not easy to cook. Boil the white sugar in the pot until it is so dark and bubbly. 5. Pour in the chopped goose pieces, stir the food evenly with a shovel, so that the goose can be covered with a layer of sugar paddle.

6. Put in the prepared ginger and four-package, cut Chili sauce, soy sauce properly, a small amount of edible salt, and fry in the pot for about 5 minutes. Goose meat and all the ingredients are stir-fried by popularity, and the stewed taste becomes fragrant. 7. Pour the beer prepared in advance, concentrate the meat in the pot, then cover the pot and stew for 5 minutes. 8. Boil the meat after stewing and pour it into a clean pressure cooker. After the duck meat is fried, it is stewed in a pressure cooker, which is easier to cook and tastes good. I cooked this goose in a pressure cooker for 30 minutes. 9. The pressure cooker cook the meat can be stewed quickly, but the water is not easy to flow out, so after cooking in the pressure cooker, I put them in the pot and stir-fry the sugar color. 10. By frying the sugar color, the marinade can be concentrated on the goose meat, and the taste of duck meat is stronger and more delicious than that sold outside.

1 1. After the sugar is fried, pour in the chopped green and red peppers to improve the color of the seasoning. Because of the addition of white sugar and sugar paddles, the bottom pot will become so burnt after the sugar is fried, but the taste is especially fragrant, which is more delicious than the braised duck meat sold outside. The goose meat made in this way is delicious and delicious, and the meat is tight and actually has tendons, which is more fragrant than the marinated one. Delicious children are happy to eat it in their hands. Winter needs more calories to supplement, so don't miss this beer braised duck. Small sticker: 1. Don't put water when stewing duck meat, and add 2 bottles of beer. wine aroma melts goose meat to make the chicken firm and not loose, without any fishy smell, and it tastes good. 2. When stewing, put it in the pressure cooker to cook first, which can speed up the cooking, and then put it in the pot to fry the sugar color.