Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish.
Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.
Boil the duck in water.
Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir fry.
After the ducks are fried to golden brown, pour in beer (one bottle for each duck), add radish and boil over high heat.
When the beer is half dry, add celery (it is almost ready now), but continue to cook in the hot pot. You can eat radish and side dishes first. Change the pan. You can add coriander when cooking. If you can eat spicy cooking, it tastes better to put some Pixian bean paste, and you can add a thousand pieces of silk, that is, tofu skin. If you are in a hurry to eat, you can change to a pressure cooker.
Practice 2 of beer duck:
Seasoning: a bottle of beer, ginger, garlic, soy sauce, chicken essence, salt, sugar, star anise and cinnamon.
Ducks should not be too big, pick thinner ones, not too fat.
Chop the duck into pieces, remember to keep the head, wings, legs and claws intact, so as to spell out the shape when loading the plate.
Heat the wok first, add a little oil, stir-fry the duck meat in the wok, add seasoning, stir well and put it in the pressure cooker. The water content is more than one third of that of duck meat. SAIC continued to steam for about ten minutes, and then turned off the heat. Cool naturally until the pot can boil, then put it into a wok and drain the water. At this time, you can add salt or sugar according to your own taste. After draining, put it on a plate according to the shape of a duck and sprinkle with chopped green onion.
Soy sauce must be soy sauce, not delicious soy sauce. Don't put too much salt and sugar at first, and adjust it according to your own taste when collecting water.
Practice 3 of beer duck:
1, go to the market to choose clean ducks (the size is determined by yourself, you can buy half if you try). Chop into small pieces and wash.
2. Prepare a piece of ginger, fennel, cinnamon and one or two peppers (three if you eat spicy food). Pat the ginger with a knife, don't slice it. Beer Duck
3. Open the oil pan. When the oil is 70% hot, pour the second prepared thing into the oil pan and fry for 5 minutes. When the smell comes out, pour the ducks together and stir fry until the meat turns white.
4. Then pour in beer (depending on the number of ducks, half a bottle of beer) and soy sauce (use a better brand, don't pour too much. ), salt (according to your usual salt), salt should be mastered by yourself. Pour in the ingredients (beer, soy sauce, salt, etc.). ) Level with the duck, and then bring it to a boil.
5. 5 minutes after the fire boils, turn on a small fire and simmer slowly. When the soup is almost dry, add some sugar and monosodium glutamate, and then take the pot.
Practice of beer duck 4:
Materials:
500g fresh duck, 5g sweet bean, 5g fresh pepper, 5g ginger 10g garlic, 2g star anise, 3g cinnamon, a clove, a bottle of beer, 8g soy sauce 10g salt, 6g sugar, 30g broth, 70g cooking oil, a little white pepper and a proper amount of glutinous rice flour.
Exercise:
Wash the duck first, then cut it into 6 cm cubes, skim off both ends of the sweet beans, slice the ginger, pat the garlic with a knife, and shred the pepper. Stir-fry the duck in oil first. Then add ginger slices, star anise, cinnamon, clove and garlic, and stir-fry until fragrant. At this time, add beer and broth, and then add salt, sugar and soy sauce when it is boiled. After adjusting the flavor, reduce the heat, stew for 30 minutes, then add sweet beans and shredded peppers, sprinkle some pepper, thicken slightly, take out the pot and serve.
Features: nourishing, mellow and delicious.
Practice of beer duck 5:
1, pick a muscovy duck, then go home, wash and cut into pieces for later use;
2, hot oil, do not use too much, duck oil is more, not greasy;
3. After the oil is hot, put a piece of onion, a piece of ginger (flattened), an octagonal and a few peppers;
4. Fry the duck pieces in the pot. At the same time, stir-fry cooking wine and soy sauce until they all change color (about three minutes), and then stir-fry with a little soy sauce.
Color, then add salt and monosodium glutamate, stir-fry for five minutes, a little cooked and colored, and then put a bottle of beer in to cook.
Pour into the electric hot pot and cook ten kinds.
5, just like eating hot pot, and then put some vegetables, vermicelli, mushrooms and the like in the pot to eat according to everyone's hobbies, the taste is fresh and tender?
The practice of beer duck six:
Beer duck is a good food with endless aftertaste, tender and slightly spicy, slightly beer-flavored, unique flavor, with the effects of clearing away heat, appetizing, diuresis and dehumidification.
Materials: (eight people)
1 fresh duck (about 1000g) 250g tripe and 250g pork slices.
Pork tripe 1 50g lunch meat1250g tin bean curd skin.
250g of lettuce, 300g of vegetables and 300g of lotus root.
Seasoning: 350g of beer, 200g of vegetable oil (about135g), 30g of lard, 30g of bean paste, 30g of pickled ginger, 40g of pickled pepper, 50g of ginger with 10 cloves of garlic, 25g of sugar with15g of pepper, and refined salt with/kloc.
Method:
1. Take out the internal organs, scrape off the duck's tip and shell, remove the residual hair, wash it, dry it with gauze, put it in a cold water pot, cook it with low heat until it is 80% cooked, and take it out and cut it into small pieces 4 cm square for use. Wash the tripe and cut it into pieces about 1.7 cm wide. Cut off the pig's belly, remove the belly, trim the oil tendon, wash it with clear water, cut off the horizontal knife, and then change it into a strip with a width of 1.5 cm and a length of about 6 cm. Slice the lunch meat and tofu skin separately. Wash vegetables, remove old leaves and take young leaves. Peel and scrape the lotus root and lettuce, and cut them into pieces respectively. All the above ingredients except duck meat are divided into two parts, which are placed symmetrically around the hot pot.
2. Set fire to another pot, burn vegetable oil, stir-fry ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, stir-fry lard, garlic cloves and pepper for a few times, pour in the cooked duck soup, and cook for 10 minute, then add duck pieces and pepper. Then spoon the soup and duck pieces into a hot pot to serve, light a fire, cook while eating, and make various vegetarian dishes at will.
Note: Don't use up the cooked duck soup at one time, and use it to supplement the soup in the pot when eating. This hot pot can also use chicken soup and bone soup. If you like spicy food, you can join the dried Chili Festival, which has a stronger taste.
The practice of beer duck seven:
Ingredients: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence and onion.
Exercise:
1, chop up the duck, which is about the size of three cups of duck. Slice ginger and cut onion.
2, put a little oil, stir-fry the ginger, stir-fry the fatter part of the duck in the oil, so that it won't get fat, then put all the chopped ducks in and stir-fry, add a little salt, stir-fry until the fragrance comes out, then pour the oil and water inside into another bowl, and then pour the beer into the pot. The amount of beer is to cover the duck, add a spoonful of sugar and a little star anise cinnamon pepper. Cover the pot, stew until the water is dry, then pour in a little soy sauce, onion and chicken essence, stir fry again, and then take out the pot. If you like peppers, you can also put some shredded red peppers in the stew. )
Practice of beer duck eight:
Ingredients: a duck is cut into pieces of about 3 kg, ten cloves of garlic, a bunch of onions, a piece of ginger, a green pepper, a red pepper and two bottles of beer.
Exercise:
1. Wash and drain the duck pieces, and pour a bottle of beer and a little salt 1 hour. Pat ginger, prick onion and peel garlic.
2. After the oil is hot, pour the salted duck and stir-fry until fragrant, leaving a small amount of oil to stir-fry the garlic cloves and take them out. Stir-fry the red pepper in an oil pan until it is brown-red, then pour in duck, garlic, ginger and a bottle of beer, add a little pepper, star anise and nutmeg, add onion and a proper amount of soy sauce.
3. After the fire is boiled, skim off the floating foam, turn to low heat for about 30 minutes (depending on the situation, the time can be extended), and then put in the cut carrot pieces, when the carrots can be poked in with chopsticks. Pick up pepper, ginger and onion when you are out of the pot, and pour red oil on them.
The practice of beer duck nine:
Ingredients: duck, beer and mushrooms.
Accessories: Ginger bean paste soaked in ginger.
Materials:
1, a duck weighs about two Jin. 2, mushrooms are eight or two. 3. A bottle of beer. 4, a piece of ginger. 5. soak a small piece of ginger. 6. Two or three pickled peppers. 7. A tablespoon of bean paste.
8. Five or six fragrant leaves. 9. Small espresso spoon. 10, a small piece of cinnamon. 1 1, a teaspoon of pepper. 12, two spoonfuls of soy sauce. 13, a teaspoon of sugar. 14, a spoonful of delicious juice. 15, salt content.
Exercise:
1, pedicled mushrooms, washed and cut in half; Ginger slices; Chop pickled peppers and ginger; Clean Zanthoxylum bungeanum, geranium, Daphne Daphne and Cinnamomum cassia, and put them into non-fiber paper bags to make seasoning bags.
2. Put bean paste, soy sauce, sugar, pickled pepper, pickled ginger and old ginger slices into a bowl and beat them into juice. Beer Duck
3. After the duck is cleaned, chop it into small pieces, wash it, blanch it in a boiling water pot, remove the blood foam, and then take it out and drain it.
4. Put oil in the pot (if it is a local duck, you can put more oil, if it is a meat duck, you only need to put a little oil in the pot) and heat it to 70%. Put the duck into the fire and drain until it is shiny. Take the duck out and leave the oil.
5. Pour the juice from the bowl into the pot and stir-fry slowly with low fire until it is cherry-colored.
6. Turn the duck pieces evenly.
7. Pour in beer, about a catty of soup or water, and seasoning packets.
8. Cover the lid and bring to a boil with high fire, and then turn to low heat for about 40 minutes (the soup or water and time can be increased or decreased according to personal preference).
9. Add mushrooms and salt, cover and continue to burn for about 20 minutes.
10, change the fire to dry the soup and add delicious juice.
1 1. After shoveling evenly, you can put the pan on the table to eat.
The practice of beer duck ten:
Materials:
Duck (half, 678g), konjac (250g), beer (1 bottle, 500ml), cucumber (half), green pepper (2 pieces), garlic (3 pieces), ginger (3 pieces) and pepper (1 spoon).
Seasoning: star anise (5 pieces), cinnamon (1 rootlet), tsaoko (2 pieces), fennel seed (1/3 tablespoons), dried tangerine peel (2 pieces) and dried pepper (10 piece).
Seasoning: oil (1 tbsp), cooking wine (1 tbsp), chicken powder (1/2 tbsp), soy sauce (1 tbsp) and salt (1/3 tbsp).
Exercise:
1. Wash the duck and chop it; Head and tail of cucumber are removed and cut into strips; Cut green pepper into hob pieces, slice ginger and peel garlic.
2. Boil half a pot of water, add 1 tbsp cooking wine, put the duck in boiling water 1 min, and drain.
3. Heat 1 tbsp oil in the pan, add 1 tbsp pepper on low heat, pour the duck into the fire and stir-fry until the duck is cooked, then put the duck into the casserole.
4. Inject 1 bottle of beer and 2 bowls of clear water, pour in star anise, cinnamon, Amomum tsaoko, fennel seeds, dried tangerine peel, dried pepper and ginger slices, stir well, cover with high fire and simmer for 25 minutes.
5. Pour in konjac and garlic and continue to cook for 20 minutes. Add 1/2 tbsp chicken powder, 1 tbsp soy sauce and 1/3 tbsp salt and mix well to taste.
6. Pour in cucumber strips and green peppers, mix well and cook for 3 minutes, then serve.
Tips:
1, duck tastes heavy. Blanch the water with boiling water first, and then stir-fry it in a pot until it is oily. This method can eliminate the fishy smell of duck meat, and the stewed duck meat is delicious and the soup is fragrant and delicious.
2. Duck stew with beer. Duck soup will have a strong beer flavor, but the wine flavor will gradually disappear after long cooking. Eating duck without soup won't intoxicate people.
3, the amount of spices should be less than how much, the purpose is to enhance the fresh flavor of beer ducks, putting too much spices is easy to grab the main flavor. Beer Duck
Efficacy:
Fatty acids in duck meat have low melting point, are easy to digest, and are rich in vitamins B and E, which can effectively resist beriberi, neuritis, heart disease and various inflammations, and also have anti-aging effects.