The beer duck is added with fermented bean curd juice to improve the taste. The color is red and bright, and the taste is salty, fresh and fragrant.
It's a very good dish.
fermented bean curd beer duck
By CeasarHyatt
Recipe Recommendations
- duck leg 2 only
- green pepper one
- garlic cloves of 5
- beer a can of
- aniseed of 2
- geranyl 2 tablets
- cinnamon a small piece
- the water of 3
- soy sauce 5 grams
- soy sauce 15 grams
- sugar 3 grams
- salt appropriate amount
- sesame oil appropriate amount
- salty and fresh
- burn
- three-quarters of an hour
- ordinary
Steps for fermented bean curd beer duck
1
Prepare all the ingredients.
2
Soak dried bamboo shoots in clear water for later use.
3
Wash the duck legs, cut them into small pieces, and prepare the seasonings.
4
Wok until the oil is hot, add in the duck meat and stir fry.
5
Until the duck meat has dried and the skin is slightly yellow.
6
Then add all the seasonings and fry until fragrant.
7
Add a can of beer.
8
Adding the soy sauce.
9
Add light soy sauce and sugar.
10
Add fermented bean curd juice and appropriate amount of water.
11
Boil over high heat, remove the floating foam and cook over low heat in Guanzhong.
12
After 15 minutes, add the soaked bamboo shoots and continue to cook until.
13
Add the green pepper pieces until the duck meat is cooked and the soup is ready to dry.
14
Collect the juice over high heat and pour in sesame oil to turn off the heat.fermented bean curd beer duck Make Tips
The duck meat must be stir-fried until the water dries, the skin is tight and slightly yellow, and then add the seasonings and stir-fry until fragrant, so that the duck meat is firm and has no peculiar smell. Be sure to remove the floating foam after boiling on high fire, so that the finished dish will have a good taste and color, and some peculiar smells can be removed. Use the right amount of salt, but try and add it yourself.