Speaking of beer duck, I believe everyone is familiar with it. As can be seen from the name, it is a special food made of goose and beer. The nutritional value of duck meat itself is very high, and it does not lose any other meat food such as raw pork and chicken breast. The trace elements such as potassium, iron and copper contained in it have good effects of nourishing yin and stomach, inducing diuresis to reduce swelling, enriching blood and benefiting qi, promoting blood circulation and removing blood stasis, and are closely combined with beer sprinkling. Although beer duck tastes good, many people just can't make the taste in restaurants. In fact, most of the reasons lie in the production steps. Because goose itself has a heavy fishy smell, many people will choose water, and some people will choose a frying pan to get rid of the fishy smell. Which method should they choose? Today, Bian Xiao will share with you the best practice of beer duck.

The best practice of beer duck The first step is to clean the bought domestic duck, then chop up a small piece, wash it with clear water, then put it into a basin, add enough cold water and a spoonful of edible salt, and soak it for 20 minutes, so that the blood in the goose is soaked out and the fishy smell is removed until the goose is soaked thoroughly, and then it is taken out and drained. Step 2: Clean the pan, pour a small amount of cooking oil and heat it, then put the goose meat into the pan and fry the duck oil inside, so that the beer duck will not be so greasy. After the duck is fried out of the pan, the fishy smell in the goose meat will be naturally removed, and then the duck oil will be taken out and added with ginger, acid, star anise and other auxiliary materials to stir-fry for fragrance.

Step 3: finally, add goose meat, add old rock sugar, soy sauce, stir fry evenly, and pour in beer. Don't pour too much beer, just before the goose is eaten. Boil it with red wine first, and then simmer for 45 minutes. When the time is up, add edible salt to taste, then stir the onion evenly, and you can go out of the pot. The delicious beer duck is ready. Therefore, in the case of making beer duck, frying pan immediately is the most important step. Many people will ignore it. Because the goose is not so easy to taste after it is directly roasted by water, this will not happen in the wok. In the previous soaking, you can also taste the goose in advance, release the fishy smell inside, and then fry it with duck.