beer duck
By AdrielMurray
Although there was no football game today, I don't know why I really wanted to drink, but I couldn't drink much, so I bought a can of pure raw rice (LG drinks) and two cans of pineapple beer (my daughter can also drink it, hee hee!) Of course, when we have wine, we can't get good food with wine. I bought a quarter of the duck (lean meat type) in the morning and decided to use half of the raw meat to make a beer duck. This dish used to be my specialty, but I haven't cooked it for a long time. I wonder if it will be raw? After eating it, it proved that it was no stranger at all but more delicious, and the method was simpler. It was just because it was past 6 o'clock in the evening and there was not enough light, the PP was not perfect enough, and the taste was definitely first-class!
Recipe Recommendations
- slightly spicy
- simmer
- three-quarters of an hour
- ordinary
Steps for beer duck
1
Wash the duck, use green onions, ginger slices, and pepper in cold water to boil it 80%.
2
Cut the duck into pieces.
3
Prepare the seasoning.
4
Remove the pan with hot oil, add ginger and stir-fry until fragrant, then add the duck pieces and stir-fry.
5
Then add green onions and millet peppers and stir fry continuously until the aroma is fragrant, add salt and continue to stir fry.
6
Add pickled mustard and stir fry.
7
Add a little water and soy sauce.
8
Finally add half a bottle of beer, cover and simmer for 30 minutes.
9
Capturing away the floating foam.
10
Remove from the pan and plate, sprinkle with hot oil and sprinkle with chopped green onion.