Practice 1. Pour oil into the pot, add ginger slices and stir-fry garlic until fragrant.
2. Add the duck pieces, add the pepper and star anise, and stir fry over medium heat. Stir-fry until dry.
3. Stir-fry the duck oil with water, add Sichuan bean paste and stir-fry.
4. Add appropriate amount of soy sauce to color, enhance flavor and stir fry evenly.
5. Pour in the chopped bamboo shoots and stir well.
6. Pour beer into the pot
7. Just soak the duck bamboo shoots in beer. Bring the fire to a boil and simmer for 30 minutes. Before taking out the pot, you can take out the pot by collecting the juice to the amount of soup you need.
Duck, half green pepper, 3 beers 1 can of rock sugar 1 small pieces of ginger, 3 pieces of red pepper, 2 star anise 1 cinnamon 1 fragrant leaves 1 2 spoonfuls of soy sauce.
1 Duck meat in cold water, add ginger slices, boil over high fire and drain;
2 Heat the pan, put a little oil, add the cooked duck and stir fry;
3. Stir-fry the fat on the surface of duck meat, add ginger slices and aniseed when the surface is slightly yellow, and continue stirring;
4 Stir-fry a few times, then add rock sugar, and then add a proper amount of soy sauce to continue stirring until the surface of duck meat is colored;
5. Add a big can of beer, and if you don't eat all the duck meat, boil it over high fire and turn to low fire for 30 minutes;
6. Add green pepper, stir-fry evenly, and then collect the juice by fire;
7 finally, add the right amount of salt and pepper to taste;
8 put it in a small pot and serve it with beer. It's delicious.
One duck, one potato, six mushrooms, one bottle of star anise, one cinnamon, two pieces of ginger, a small piece of ginger, two garlic cloves, a handful of green onion, chopped green onion, minced green onion leaves and pepper.
1 Cut the duck into pieces and wash the blood (the frozen duck should be soaked in cold water before thawing). Fill the pot with cold water, add chopped ginger, boil over high fire, pour out the duck pieces and drain, pick out the ginger, wash the pot and dry it.
Heat the oil in a pan, stir-fry garlic cloves, scallions, star anise, cinnamon and ginger slices, and add a little soy sauce to stir-fry. Pour the whole bottle of beer, cover it with a little vinegar (if vinegar is used, the meat will rot easily), boil it over high heat (cut potatoes and mushrooms into pieces, and the potato pieces can be larger for later use), and cook for a while, so that the soup looks thicker.
3 Change the fire to slow stew, add potato pieces and mushrooms when the soup is half left, change the fire to boil and then turn it back to low fire.
After three minutes, change the fire, add appropriate soy sauce (for coloring) and stir-fry, and collect the juice over the fire. Put the chicken essence in the pan, put it on the plate and sprinkle with chopped green onion.
matters need attention
1, potato pieces should not be too small. Pay attention to the time when burning. When the time is short, the potatoes are not glutinous enough. When they grow, they will paste into a pile. It is better to be soft but not loose.
2. Duck meat has a heavy smell. First, blanch it with boiling water, and then stir-fry it in the pot until it is oily. This method can eliminate the smell of duck meat, and the stewed duck meat is delicious and the soup is fragrant and delicious.
3. Stew duck meat with beer. Duck soup will have a strong beer flavor, but the wine flavor will gradually disappear after long cooking. Eating duck meat without soup will not be intoxicating.
4, the amount of spices should be less than more, the purpose is to enhance the fresh flavor of beer ducks, and putting too much spices is easy to grab the main flavor.