The fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats. It can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
Duck meat is rich in nutrients and is especially suitable for consumption in summer and autumn. It can not only replenish excessive consumption of nutrients, but also eliminate the discomfort caused by summer heat. This spicy beer duck is a great summer dish.
Spicy Beer Duck
By BudLangworth
Recipe Recommendations
- duck half a tablet
- beer 500ml
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- octagonal appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- salt appropriate amount
- dried chili appropriate amount
- oyster sauce appropriate amount
- soy sauce appropriate amount
- slightly spicy
- burn
- an hour
- simple
Steps for Spicy Beer Duck
1
Wash half the duck.
2
Prepare onions, ginger, garlic, pepper, star anise peppers.
3
Chop the duck into pieces. Blanch the water.
4
Wash the blanched duck pieces to clean the blood powder, remove them and drain them.
5
Put a small amount of salt into the pan and stir-fry the pepper, star anise, pepper, onion, ginger and garlic until fragrant.
6
Add in the drained duck pieces and stir-fry.
7
Stir fry the duck oil, add the soy sauce, sugar, oyster sauce and stir-fry well.
8
Add beer to pass over the duck meat.
9
Bring to a boil over high heat, turn to low heat, and simmer for 1 hour.
10
Add salt and dry the soup.Spicy Beer Duck Make Tips
When blanching the duck pieces with water, put them into the pan with cold water. The blanched duck pieces should be washed clean of the blood powder. When frying the duck pieces, try to dry the water as much as possible. This way there will be no fishy smell.