Home-style beer duck
By ViolaHyatt
A simple version of beer duck that ordinary people can make in an ordinary kitchen.
Recipe Recommendations
- salty and fresh
- braised
- ten minutes
- simple
Steps for Home-style beer duck
1
Half of the duck is put in boiling water and flew across the cold river, and then cut into large pieces.
2
Remove the pan, add oil and saute the ginger slices and duck meat until fragrant over high heat, then add salt, soy sauce, soy sauce (a small amount), sugar and bean paste, and saute until fragrant.
3
Add rice wine to cover the pan for a few seconds, then add half a bottle of beer to boil. (No need to add water)
4
Transfer the boiled duck meat into a pressure cooker and simmer over medium heat for 15 minutes.
5
The soft and fragrant beer duck is on the plate.Home-style beer duck Make Tips
I used Sichuan Pixian bean paste, which has a slight spicy kick, so I didn't add any extra chili peppers. The braised duck is fragrant and tender, so even children love it. If you prefer a spicier taste, you can add chili peppers when stir-frying. Since I used a chilled duck bought from the supermarket, it is essential to blanch it first. This not only removes the bloodiness but also makes it easier to chop. Use more light soy sauce; the dark soy sauce is just for coloring, so a small amount will do. The rice wine is used to enhance the aroma, so cover the pot and let it cook for a while before adding the beer. The beer should just cover the duck meat; don't add too much, or the meat won't be as flavorful.