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How to cook beer duck at home
500g of fresh duck, 5g of sweet beans, 5g of fresh pepper, 5g of ginger10g, 5g of garlic, 2g of star anise, 3g of cinnamon, a clove, a bottle of beer, 8g of soy sauce10g, 8g of salt, 6g of sugar, 30g of broth, 70g of edible oil, a little white pepper, and mustard.

1 Wash the duck meat first, then chop it into 6 cm cubes, skim off the two ends of the sweet beans, slice the ginger, pat the garlic with a knife, and shred the pepper;

2 wok with oil, stir-fry the duck pieces first. Then add ginger slices, star anise, cinnamon, cloves and garlic, and stir-fry them for fragrance;

3 At this time, add beer and broth, and when it boils, add salt, sugar and soy sauce;

4 after adjusting the taste, change it to low heat, stew for 30 minutes, then add sweet beans and shredded peppers, sprinkle with some pepper, thicken slightly, remove the wok, and serve on a plate.

1 Pick a muscovy duck, then go home, wash it and cut it into pieces for later use;

2 heat oil, not too much, ducks have a lot of oil, so as not to be greasy;

3 after the oil is heated, enlarge a section of onion, a piece of ginger (flattened), an octagonal and a few peppers;

4 Put the duck pieces in the pan and fry them. At the same time, put the cooking wine, light soy sauce and stir-fry until they all change color (about three minutes), then add a little light soy sauce to adjust color. At this time, add salt and monosodium glutamate and stir-fry for five minutes, which is a little ripe and colored. Put a bottle of beer in and boil it, and then pour it into the electric hot pot to cook ten kinds.

It's 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!

Fresh duck 1 bird (about weight 1 000g), tripe 250g, pork slices 250g, pork tripe150g, lunch meat1tin, and tofu skin 250g.

250g of lettuce, 300g of green vegetables and 300g of lotus root.

Seasoning: 350g of beer, 200g of vegetable oil (about consumption135g), 30g of lard100g of bean paste, 30g of pickled ginger slices, 40g of pickled pepper, 50g of garlic10g of ginger, 25g of pepper15g of sugar.

1 Remove the internal organs, scratch the tip and the shell of the duck, remove the residual hair, wash it, drain the water with gauze, put it in a cold water pot, boil it over low heat until it is 80% cooked, and then take it out and cut it into pieces with a square of 4cm for use. Wash the tripe and slice it into pieces about 1.7 cm wide. Cut off the belly of the pig, remove the belly, trim the oil tendon, wash it with clear water, and cut it with a cross knife, and then change it into strips with a width of 1.5 cm and a length of about 6 cm. Slice the lunch meat and tofu skin separately. Wash the vegetables, remove the old leaves and take the young leaves. Peel and scrape the lotus root and lettuce, and cut them into pieces respectively. All the above ingredients except duck are divided into two parts, which are symmetrically placed around the hot pot.

2 Set the fire in a wok, add vegetable oil to heat it, add ginger slices, pickled peppers, minced bean paste and old ginger, stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper, stir-fry for a few times, pour in the boiled duck soup, and cook for 10 minute, then add duck pieces and pepper. Then spoon the soup and duck pieces into the hot pot to serve, light the fire, cook while eating, and cook all kinds of vegetarian dishes at will.

matters need attention

Don't use up the duck soup at one time. Use it to supplement the soup in the pot during eating. This hot pot can also be made of chicken soup and bone soup. If you like spicy food, you can join the dried Chili Festival, which has a stronger taste.