Secret beer duck
By VicentaLakin
Beer duck is one of the most common home dishes, and there are many kinds of beer ducks. It's mainly duck, beer. Beer ducks are a unique taste of wine. They are cooked together with beer to make them more fragrance. They are not only fresh in their entrances, but also fresh in beer. It's a very popular dish。
Recipe Recommendations
- duck meat 300 grams
- mushrooms of 5
- green and red pepper 1 each
- beer a can of
- garlic art. 1
- chives art. 1
- Jiang 2 tablets
- garlic 2 capsules
- octagonal one
- cinnamon a little
- salt 1 seasoning spoon
- chicken essence 1 seasoning spoon
- white sugar 1 teaspoon
- soy sauce half a spoonful
- soy sauce 1 scoop
- salty and fresh
- braised
- an hour
- ordinary
Steps for Secret beer duck
1
Prepare raw materials, mushrooms, twitched, ginger-tits, garlic cuttin, onions, garlic slices, pepper slices
2
The duck slices were immersed in water for 15 minutes, boiled in the pot and burned with duck for one minute, dried up with blood
3
A spoon of vegetable oil pours into the pot, and it's burning up the fragrance, garlic, ginger, cinnamon, chili
4
In the ducks, oil, mushrooms, chicken, salt, sugar
5
I'm a smoker, I'm a fireman
6
Join the beer. No ducks
7
Ten minutes later, the onions, garlic, the peppers, the same fire. Twenty minutes
8
Soup sauce is almost drySecret beer duck Make Tips
1: Do not use too many spices; the purpose is simply to enhance the flavor, as using too much will overpower the main taste.
2: Beer serves to remove gamey odors, so there is no need to add cooking wine.
3: After adding the beer, switch to low heat and simmer for about 30 minutes; if it simmers too long, the rich aroma of the beer will evaporate.
4: Dark soy sauce gives the duck a rich color but is quite salty, so mix it with light soy sauce to avoid the texture becoming too dry and hard.
5: Since duck skin is quite oily, only a small amount of vegetable oil is needed to sauté the aromatics.
6: After blanching the duck to remove blood, put it in a pressure cooker with the sautéed aromatics and some water to stew for about 15 minutes, then transfer to a pan to stir-fry. This reduces stewing time and allows the duck to absorb flavors more easily during stir-frying.