A beer duck

By VicentaLakin

A beer duck
The nutritional value of duck is high and the fat content of duck is moderate, higher than that of chicken, lower than that of pork and more evenly distributed throughout the tissue. Fatty acids are mainly unsaturated fat acids and low-carbon saturated fat acids, which are easily digested. For those with heat in their body, fire, appetite, defecation and oedema, food is better. I'd like to order something to drink, but I have to order meat. A beer duck is perfect, whether it's a beer or a white wine. It's hot. It smells like beer

Recipe Recommendations

  • duck meat 700 grams
  • beer 1 bottle
  • green pepper one
  • ginger slices appropriate amount
  • dried chili 15 grams
  • pepper 10 grams
  • onion appropriate amount
  • soy sauce 20ml
  • cooking wine 15ML
  • soy sauce 15ML
  • salt 3ml

Steps for A beer duck

  • Make A beer duck step 0
    1
    Ducks are purified, sliced to medium sizes, and too fat a duck skin is removed。
  • Make A beer duck step 1
    2
    Duck in the bowl with wine, salt, raw, ginger, onions, pickled for 20 minutes。
  • Make A beer duck step 2
    3
    Put too fat duck skin in the pot。
  • Make A beer duck step 3
    4
    The small fire was pressed with shovels and slowly pushed out the duck oil。
  • Make A beer duck step 4
    5
    When ducks' skins turned yellow, lots of duck oil came out and came out。
  • Make A beer duck step 5
    6
    The duck oil pours into the dry peppers, the peppers are fried。
  • Make A beer duck step 6
    7
    It's a roasted duck。
  • Make A beer duck step 7
    8
    It's old-fashioned。
  • Make A beer duck step 8
    9
    A bottle of beer, no duck, a little fire。
  • Make A beer duck step 9
    10
    Take it easy and pour it in the peppers。

    • A beer duck Make Tips

    1. Don't cut the duck meat into too large pieces, otherwise it will not taste well and will be greasy.
    2. Slowly force out the oil from the duck skin with low heat, so that it is unnecessary to pour the oil. Most ducks are fatter.
    3. The beer does not taste the duck meat and simmer it slowly. The duck meat that comes out in this way exudes the aroma of beer.

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