Beer Duck
1.
All the ingredients are prepared, the duck is chopped, and I left the fat part separately, which will be useful for frying later.
2.
Boil the duck in a pot under cold water, then take it out and drain it for later use.
3.
Put the dripping duck oil into the pot, heat it over a medium-low heat and fry to get the oil. After the oil is boiled, take it out and remove the oil residue.
4.
Stir-fry ginger garlic, chili, star anise, pepper, cinnamon, rock sugar to get the fragrance.
5.
After the aroma comes out, put the duck pieces in and stir-fry until the surface of the duck pieces is slightly yellow.
6.
Then add 15 grams of light soy sauce and 5 grams of soy sauce, stir-fry evenly to color the duck.
7.
Finally, pour in the beer without the duck cubes. After it is boiled, cover the pot, turn to medium and low heat and simmer for about 30 minutes.
8.
When the simmer is half of the soup, add a small amount of salt to taste, turn it into a high heat to collect the sauce, and when you are satisfied with it, sprinkle with chopped green onion and it can be served.
Tips:
1. After the beer is poured in, there will be a lot of foam, don't worry, it will disappear after a while.
2. Because the duck meat has the function of mutated beer, it can have a mutated effect, and there will be a smell of wine when eating, which is great.
3. The specific stewing time should be adjusted according to the size of the duck.
4. You can also put some vegetables you like to eat according to your own preferences, and the taste will be richer.
5. Don't cover the lid after adding seasonings, otherwise the duck will become hard and affect the taste.
