A red beer duck
By VicentaLakin
As a northerner, I'm familiar with how to make chicken, but I'm very, very strange about ducking. I have always maintained a piety attitude with regard to food that is unfamiliar. Ducks have eaten ducks in Beijing, black ducks in Zhou, salt ducks, etc. I can't sit down and sell a beer-burning duck. To share my production process and the problems I have encountered。
Recipe Recommendations
- duck half a tablet
- ginger 3 tablets
- onion 1 segment
- dried red pepper of 5
- pepper 10 capsules
- aniseed one
- rock sugar of 6
- beer 1 can of
Steps for A red beer duck
1
Ducks have to be right. Half a piece of duck is cut to pieces. Don't be like I chose wrong. I picked old ducks. Old ducks for stew. Fortunately it doesn't affect the taste。
2
Cold water boilers, three gingers and a large spoon of wine (not on the table). Let's get out of this。
3
Get some hot water。
4
The boiler is oiled, the fire is added to six ice sugars, and when the sugar is melted and the yellow little bubbles come out, the ducks are quickly brought down to control the dry water。
5
Scrambled fast, scrambled sugar on ducks. Down with ginger (3 tablets), onions (1 slot), peppers (5), peppers (10), big stuff (1) (or without sugar, various sauces in front of the saffron, then down with ice cream, and old smoke)。
6
Add a beer and burn the fire slowly for up to 20 minutes (if it's an old duck, then it'll be a high-pressure pot and don't come back to work like me)。
7
When the ducks are soft, put in the sliced pepper, and the fire gathers juice. (If it's an old duck, you have to taste the soft meat, and I haven't, and it's not too soft, and it's steamed for 10 minutes
8
Out of the pot. It's red, it's hot。A red beer duck Make Tips
If it's an old duck, you have to replace it with a high-pressure pan。