A beer duck
By VicentaLakin
Beer is more nutritious when it comes to cooking. And a scab like duck, made of beer, removes the bad taste, and not add a scent. A beer duck without a drop of oil and still tastes good. Do you like it
Recipe Recommendations
- duck leg 380 grams
- potatoes 200 grams
- carrots 150 grams
- beer 700ml
- salt appropriate amount
- pepper powder 1/4 spoon
- cooking wine 1 teaspoon
- starch appropriate amount
- onion 15 grams
- Jiang 5 grams
- white sugar appropriate amount
- soy sauce appropriate amount
- Hawthorn one
- geranyl 2 tablets
- cinnamon 1 gram
- salty and sweet
- stewed
- an hour
- simple
Steps for A beer duck
1
Wash the duck legs and chop them into pieces。
2
Duck leg blocks are placed in the basin, in appropriate quantities of salt, pepper powder, wine, starch。
3
The catch was even and covered with a protective film and placed in the cold room for 12 hours。
4
Take carrots to the skin, wash, cut the roller。
5
Take the potatoes to the skin, wash them, cut the roller。
6
A little fire, with one face down in the pot and a little frying。
7
When you're out of oil, you're out, you're out, you're out, you're out, you're out。
8
Put them in potatoes, carrots, all the same。
9
Put in sugar, raw, salt, beer。
10
And the fire boiled open, and cast away the foam, into the mountains, and into the fragrances, and into the guacamole。
11
Cover up the pan and boil for about 40 minutes until the duck is ripe。
12
The fire is full of soup, a little white sugar, and then it's out。A beer duck Make Tips
1. Duck skin is rich in fat, so pan-fry it skin-side down over low heat first to render the oil; this makes it very fragrant without needing any extra oil.
2. The amount of beer can be adjusted according to the quantity of ingredients. If the liquid runs low before the meat becomes tender due to poor heat control, you may add a suitable amount of boiling water, but do not add cold water.