Beer duck fin
By KarenLarson
Ingredients: salt,beer,green pepper,red pepper,ginger slices,cooking wine,vinegar,onion,octagonal,pepper,garlic cloves,dark soy sauce,duck wings
Recipe Recommendations
- duck wings appropriate amount
- green pepper appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- beer appropriate amount
- pepper appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- garlic cloves appropriate amount
- dark soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- red pepper appropriate amount
Steps for Beer duck fin
1
Wash the duck wings, put them in boiling water, blanch them, remove the blood foam, cool them after coming out, and use small tweezers to remove the short duck feathers. (Only after blanching the water can it be easily clamped)2
Pour oil into the pan and heat it up (the oil must not be less, because the duck wings themselves are dry), add seasoning A and stir-fry to create the fragrance, then add in the duck wings and stir fry. Make sure to stir until you feel the duck wings are "oily". Then add appropriate soy sauce and continue to fry until the soy sauce is colored. If you don't stir-fry until you color it, the product will be ugly and unpalatable.3
Pour in beer, not more than the duck wings, add salt, a large teaspoon of cooking wine, and a spoonful of vinegar (to freshen up the freshness), bring to a boil over high heat, and turn to low heat to simmer slowly. Don't mess with it halfway.4
Put some chopped green peppers in when the juice is almost dried to make the taste more fragrant. I like it with a little sweetness, so I put two rock sugar grains when the juice was about to dry, so that the dish would be very bright and the soup would be very thick.