beer duck

Recipe Recommendations

• duck a
• beer two cans
• red pepper ten
• garlic few cloves of
• Jiang a
• octagonal two
• cinnamon a
• oil appropriate amount
• salt appropriate amount
• soy sauce appropriate amount
• chicken essence appropriate amount

• slightly spicy
• stewed
• three-quarters of an hour
• ordinary

Steps for beer duck

1

Cut the garlic into small pieces, cut the red pepper into small pieces, cut the ginger into long strips, cut the head of the shallot into long pieces, and place them together with the garlic, red pepper, ginger, cinnamon, and star anise.

2

Cut the small pieces at the end of the shallots and place them in another bowl.

3

Cut the duck into small pieces and partially cut off the fat duck oil so that not too much oil will come out when frying.

4

Blanch the duck pieces in boiling water for one minute, and put some salt in the water. Then remove, wash and drain.

5

Put a little oil in a wok, heat it, add green onions, ginger, garlic, red pepper, star anise, and cinnamon and stir-fry over low heat.

6

After frying until fragrant, add 1 spoonful of Korean garlic spicy sauce and 1 spoonful of Laoganma pepper.

7

Add the duck meat and stir-fry over medium heat, add a little soy sauce, and stir-fry the duck meat until fragrant.

8

When the duck meat has shrunk a little, add two cans of beer, cover the lid, and simmer for ten minutes over medium heat, then change to medium heat for another twenty minutes. When the soup is almost ready, the duck meat will be cooked.

9

Add the separately prepared shallots and chicken essence, stir fry a few times, and remove from the pan.

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