Name: Beer Duck
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g Light duck; 1 bottle beer; 2 star anise; 3 grains Rock candy; 4 slices Sliced ginger; 2 cloves garlic; 5ml Vegetable oil; 5ml Soy sauce; 5g salt; 5ml Oyster sauce; 5ml Cooking Wine

Beer Duck

by Lu Qiuru

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

Sichuan's emerging varieties in recent years have become popular all over the country, and it originated in Chongqing. Legend has it that a diner accidentally knocked a glass of beer into the pot when he was eating hot pot, and it was suddenly fragrant and enticing. Therefore, the use of beer to make hot pot emerged. Beer duck is a delicacy with rice and wine, with endless aftertaste, fresh and slightly spicy, slightly beer aroma, unique flavor, and has the effects of clearing heat, appetizing, hydrating, and dehumidifying. "

Beer Duck

1. Put the duck meat in a pot with clean water, boil it for 1 minute, and remove the blood water. Put 2 slices of ginger in the water to remove the fishy. After flying, rinse and set aside.

2. Pour some oil in the hot pan, because a lot of oil will come out when you fry the duck, so you don’t need to put too much here. Turn on high heat, then stir-fry the garlic, ginger, and star anise until the aroma comes out. Then pour the duck in and continue to stir-fry until the duck is slightly browned.

3. Pour in a bottle of beer, whichever is less than duck meat. Add rock sugar and some seasonings, cover the pot and continue to cook on high heat for 20 minutes, stir fry halfway, and cook for 10 minutes on medium heat.

4. Finally, you can start the pot, be careful not to boil it dry, it is the most delicious to save some juice.

Tips:
The duck meat does not need to be cooked for too long. The duck meat will grow old after cooking for a long time. In fact, when the alcohol evaporates and the aroma of beer has been incorporated into the duck meat, it is fine. Thirty minutes, the time is just right 😊!