Beer Duck Casserole

Name: Beer Duck Casserole
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 Fresh duck; 3 pcs garlic; 3 pcs Pesto leaves; 1 piece Red chili; 3 pcs Dried chili; 3 pieces Sliced ginger; 500g beer; 2 tablespoons Vegetable oil; 5g salt; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine

by Favorite Xiaozhi

4.7 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

The beer duck made today, the duck grows in water, the meat is sweet and cold, it nourishes the stomach, relieves cough and reduces phlegm. People who have heat in their bodies are suitable for eating duck meat, and those with weak physique, loss of appetite, fever, and dry stools are more beneficial to eat. It is most suitable for spring and winter.
And roasting duck with beer is one of the classic dishes. The aroma of beer and the aroma of duck meat are perfectly integrated, and the fishy smell of duck is also evaporated by the wine, leaving only the aroma. "

Beer Duck Casserole

1. Materials ready

2. The duck chopped a large piece of cold water and put the cooking wine ginger slices into water, and the water was rolled out immediately, rinsed and drained.

3. Put vegetable oil in the pan, add dried chili, garlic, and ginger to fragrant

4. Spread the duck flat on high heat until golden brown on both sides

5. Add the dark soy sauce and mix well

6. Move to a casserole pot and put the beer on high heat and boil slowly to low heat and simmer for 1 hour

7. Add red pepper, garlic and some salt

8. Add garlic leaves and mix well

9. Super delicious

Tips:
It is best to choose ducks that are freshly killed so that they have a better taste. The duck pieces are put in cooking wine and ginger slices to remove the fishy water. I use a large 500g bottle of beer.