【beer Duck】----intoxicating Summer Fire-reducing Dishes

Name: 【beer Duck】----intoxicating Summer Fire-reducing Dishes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 duck; 2 cans (650ML) beer; Some green pepper; Some Chili ring; 1 piece star anise; Some garlic; Some ginger; Some salt; Some Soy sauce; Some Sugar

by It's sweet

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Last time I went to sing K with my husband. I ordered a beer. I couldn't finish drinking it. I had to take it home. My husband was not at home and no one drank it. I watched the beer in the refrigerator every day. Today I simply made a beer duck.

Beer duck is a Han Chinese delicacy with a unique flavor, which is deeply loved by the majority of diners. It is said to have originated in the Qing Dynasty. The duck meat is stewed with beer into a dish to make the nourishing duck meat richer. The duck meat is not only delicious in the mouth, but also has a fragrance of beer. "

【beer Duck】----intoxicating Summer Fire-reducing Dishes

1. Prepare the materials. Cut the duck into pieces and wash, and cut the ingredients into pieces (the thick oil on the duck skin is appropriately cut off).

【beer Duck】----intoxicating Summer Fire-reducing Dishes recipe

2. Heat a little oil in the pot, add ginger and garlic until fragrant.

3. Add the duck meat.

4. Stir-fry on high heat until the duck meat is out of water and the duck fat is also fried. If there is too much oil, it can be left.

5. Add light soy sauce, dark soy sauce, salt, sugar. Stir fry until it's colored.

6. Add 2 cans of beer.

7. After the high heat is boiled, turn to low heat and simmer for about 30-40 minutes.

8. Wait until the soup is almost dry.

9. Add green peppers and chili rings. Fry out of life.

10. Finally, turn off the heat and add the coriander, stir-fry well.

Tips:
Tips:

When making beer duck, don't use too fat duck. If you buy too fat, you can remove the fat and use it.

Be sure to fry the water in the duck meat first and fry until the water in the pan evaporates, so that the duck meat will not have a fishy smell and will be more fragrant.