Beer Duck
1.
Peel the duck (more bacteria in the skin), cut into pieces, and wash
2.
Bring hot water to a boil, add duck meat to blanch water, a little ginger, and cook wine
3.
Ingredients: pepper, star anise, cinnamon, bay leaf, ginger, beer
4.
Remove, wash and drain
5.
hot oil
6.
Blanched duck, stir fry
7.
After stir-frying, put a little ginger
8.
A bottle of beer
9.
Put all the ingredients
10.
A little cooking wine
11.
Appropriate amount of salt (add less, you can add it later)
12.
Moderate amount of soy sauce
13.
Pepper
14.
The fire is boiling
15.
Cover and cook
16.
Collect juice
17.
Out of the pot
Tips:
There are many bacteria on ducks, it is not recommended to eat the skin, raw meat should be blanched as much as possible to remove bacteria and parasites.
Duck meat has a heavier taint. It is blanched with boiling water first, and then simmered until oily. This method can eliminate the tainted taste of duck meat. The stewed duck meat is delicious and the soup is rich and delicious.
Stewed duck meat with beer, the duck soup will have a strong beer flavor, but after a long time of cooking, the alcoholic taste will gradually disappear. Only eating duck meat without soup will not be intoxicating.
The amount of spices should be small but not too many, the purpose is to enhance the fresh aroma of beer duck, putting too much spices will easily grab the main flavor.
