A beer duck
By VicentaLakin
Speaking of the beauty of wine and meat, this is the best beer duck ever! The duck itself is beautiful and fine, and the fragrance of duck joins the cold stew of beer, and both of them excite the house full of meat and wine
Recipe Recommendations
- duck 750 grams
- green pepper of 2
- beer 550ML
- ginger slices of 4
- garlic cloves of 8
- bean paste 2 tablespoons
- soy sauce 1 scoop
- braised soy sauce 1 scoop
- white sugar 1 scoop
- slightly spicy
- explosion
- three-quarters of an hour
- simple
Steps for A beer duck
1
Duck, ginger, pepper wash2
Pepper, ginger slices. Garlic's ready。3
Duck chopping。4
The boiler is hot, and it goes straight into the duck's fry, pulls out the extra oil and then falls。5
Push it out. Roll it out. It's basically white, and the oil is almost out。6
Put it in the ginger and garlic petals and blow up the scent。7
In addition to bean petals, white sugar and red kerosene, it continues to explode for a while。8
Pour a beer. It's about 30 minutes。9
When the soup is drying up, the peppers and the chickens are boiled。10
When you get half of the soup, you'll be out of the pot! Ha haA beer duck Make Tips
1. Wash the duck clean and remove any remaining pinfeathers.
2. Do not blanch the duck, otherwise the meat will become tough. Put it directly into the pot and stir-fry to render out the excess fat, then pour it off; this makes the duck meat especially fragrant!
3. Generally, half a duck and one bottle of beer are the perfect proportions. Do not add water to this dish! Otherwise, it will definitely taste gamey.
4. I don't add salt when making this dish because the bean paste is already salty enough.
5. Since the duck itself contains a lot of fat, there is no need to add oil