Muscovy ducks have high nutritional value. Not only do they have much higher protein content than livestock meat, but they also contain higher amounts of trace elements such as iron, copper, and zinc. It has the effects of nourishing yin, replenishing deficiency, diuretic and swelling. It is a very nourishing soup ingredient in autumn and winter.
Dry and fragrant beer duck, no water is added throughout the process, only beer is added. Then cook until the duck meat is crispy and the soup is dried.
Dry fragrant beer duck
By VirginieKoch
Recipe Recommendations
Steps for Dry fragrant beer duck
1
Prepare ducks, beer, onions and ginger.
2
Wash the duck and cut it into large pieces.
3
Pour water in the pot, boil down the water, add the duck meat to blanch off the blood, and wash it.
4
Heat the oil in the pan, add the onions and ginger and stir-fry until fragrant.
5
Pour in the duck meat and spread it into the pan. Add a few octagons.
6
Stir fry until the skin is slightly yellow.
7
Add soy sauce and stir fry to color.
8
Pour in beer and bring to a boil.
9
Transfer into a casserole, simmer over low heat for 30 minutes, add salt and continue to simmer for about 10 minutes.Dry fragrant beer duck Make Tips
Poetic heart phrase: 1: Don't cut the duck too small to avoid boiling off. 2: The specific cooking time must be based on observation. If you don't like the dry aroma, add more beer, and then turn off the heat when there is a little soup left. 3: You can also add dried red peppers, which tastes very good.