Dried beer duck

By VicentaLakin

Dried beer duck
Beer ducks are a uniquely popular Han food and a very popular dish. It is said that it originated in the Qing Dynasty. There are many kinds of beer ducks. It's mainly duck, beer. The roasting of ducks with beer, both to remove the smell of ducks and to make them more fragrance, is not only fresh in the entrance but also fresh in a beer. Today, this dish has been enriched by drying and mucus

Recipe Recommendations

  • dried bamboo shoots 300g
  • green pepper two
  • dried fungus Several flowers
  • duck leg two
  • Jiang a
  • beer
  • soy sauce appropriate amount
  • rapeseed oil small amount
  • octagonal a
  • dried chili to which various
  • pepper a
  • cinnamon a
  • garlic to which various
  • scallion a
  • oyster sauce appropriate amount
  • soy sauce appropriate amount
  • rock sugar to which various
  • cooking wine appropriate amount
  • liquor small amount
  • spiced powder small amount

Steps for Dried beer duck

  • Make Dried beer duck step 0
    1
    The salt is dried out of the surface, the water's squirted
  • Make Dried beer duck step 1
    2
    I forgot to take pictures of the first two days
  • Make Dried beer duck step 2
    3
    Two duck legs. Clean the spare
  • Make Dried beer duck step 3
    4
    A flat piece of duck's leg
  • Make Dried beer duck step 4
    5
    You're gonna take a pot of water, you're gonna open it up to ducks, you're gonna roll it, you're gonna pour it in, you're gonna mix it up
  • Make Dried beer duck step 5
    6
    Water from the overwatered duck block washes off the blood residue
  • Make Dried beer duck step 6
    7
    Add onions, ginger chips, wine, a little raw, a spoonful of pelican oil, a little five chords, an hour's salt
  • Make Dried beer duck step 7
    8
    Pickled ducks are prepared for other side dishes, peeling, washing, cutting thin sheets. It's too young to eat
  • Make Dried beer duck step 8
    9
    Cream peppers, go to Twirl, clean up the pieces
  • Make Dried beer duck step 9
    10
    Scratch on the white side, scratch on the ginger, screech on the garlic
  • Make Dried beer duck step 10
    11
    A pepper, a guacamole, a pepper, a fragrance, a few slices of pepper, and a few slices of pepper
  • Make Dried beer duck step 11
    12
    Hot pots of cold oil. Less oil
  • Make Dried beer duck step 12
    13
    When the ducks are oiled, they'll add onions of ginger and garlic
  • Make Dried beer duck step 13
    14
    I'll add the chili chili chili chili cinnamon
  • Make Dried beer duck step 14
    15
    A little white wine, a little fried. I always thought that duck had a deep-rooted gas
  • Make Dried beer duck step 15
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    Smokin' right in
  • Make Dried beer duck step 16
    17
    Join the old and a little platinum oil
  • Make Dried beer duck step 17
    18
    Pour a beer. I used two
  • Make Dried beer duck step 18
    19
    Burning in flames and adding a few ice sugars
  • Make Dried beer duck step 19
    20
    Put duck with soup in the soup pan
  • Make Dried beer duck step 20
    21
    I'll make it for 25 minutes
  • Make Dried beer duck step 21
    22
    It's a nice dry cut
  • Make Dried beer duck step 22
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    ♪ A dry wood with a hairy hair ♪
  • Make Dried beer duck step 23
    24
    The duck stew will be boiled in 25 minutes
  • Make Dried beer duck step 24
    25
    15 minutes after the stew and 5 minutes after the wood
  • Make Dried beer duck step 25
    26
    Join the pepper block
  • Make Dried beer duck step 26
    27
    Go to the frying pan, and the fire will boil the juice
  • Make Dried beer duck step 27
    28
    Done
  • Make Dried beer duck step 28
    29
    This dish, the spicy scent, the duck is salty, tastes good, compared to normal practices, and today it has been added to dry green peppers and wooden ears to make them more nutritious, while dry wood has absorbed gravy, which is more delicious

    • Dried beer duck Make Tips

    Suitable Population for Duck Meat: Generally suitable for all populations, especially those with internal heat or excessive body heat. It is particularly beneficial for people with low fever, physical weakness, loss of appetite, dry stools, and edema. It is also suitable for those with malnutrition, physical weakness after illness or postpartum, night sweats, spermatorrhea, women with scanty menstruation, and those with a dry mouth and throat. It is further suitable for cancer patients (especially after radiotherapy and chemotherapy), as well as those with diabetes, liver cirrhosis with ascites, tuberculosis, and edema from chronic nephritis. Unsuitable Population: People with a naturally cold constitution, loss of appetite caused by catching cold, cold stomach pain, watery diarrhea, back pain, cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis should eat less. Patients with a cold should not eat it. Food Incompatibility: Duck meat should not be eaten together with rabbit meat, bayberries, walnuts, soft-shelled turtles, wood ear mushrooms, and buckwheat. Precautions for Eating Bamboo Shoots: 1. Bamboo shoots contain insoluble oxalic acid, which easily combines with calcium to form calcium oxalate. Calcium oxalate is very detrimental to the urinary system and patients with kidney stones. Therefore, people with urinary tract stones and kidney stones should not eat too much. 2. Bamboo shoots are sweet and cold in nature and contain relatively high crude fiber. Patients with severe gastric and duodenal ulcers, gastric bleeding, liver cirrhosis, esophageal varices, and chronic enteritis should avoid cold and hard-to-digest foods, so they should not eat bamboo shoots to avoid aggravating their condition. 3. Bamboo shoots are cold and astringent in nature. Those with weak spleen and stomach, women postpartum, and people who suffer from asthma triggered or relapsed by eating bamboo shoots should not eat them. In addition, bamboo shoots can promote the development of skin sores and toxins, so patients with boils or abscesses should also avoid eating them.

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