Beer Duck Stewed with Fresh Lotus Root

Name: Beer Duck Stewed with Fresh Lotus Root
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 4 Duck leg; 2 sections Fresh lotus root; 1 piece green pepper; 1/2 a tree Green onions; 1 piece ginger; 1 head garlic; 1 piece star anise; a little oil; 2s beer; Some Soy sauce; Some salt

by meggy dancing apple

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Autumn lotus roots are on the market, white and tender, and the skin can be broken by blowing. The lotus root has a good effect on nourishing the lungs and removing autumn dryness. Every autumn, my family will eat it in large quantities. After all, diet therapy is better than medicine.

In addition to the delicious and easy-to-make fried lotus root silk, cold lotus root slices, sweet and sour lotus root, and cavity bone lotus root soup, I also like to use it to stew with duck meat, which is fragrant and greedy. Duck meat is warm and cool, and it is especially suitable for autumn consumption. Another reason is that duck meat is cheaper than pork, beef and mutton. The big supermarket next to my house has a morning market. In addition to selling vegetables and fruits for a limited time, some meat, eggs and poultry are also offered for promotion. Duck legs cost only 6 yuan per catty when they are cheap. Compared with meat, that one catty can buy 6 or 7 catties of duck legs!

Today I will have a beer duck stew with fresh lotus root. It is delicious and easy to make. Following the steps, novice Xiaobai can make a chef.

Beer Duck Stewed with Fresh Lotus Root

1. 4 duck legs are cleaned;

Beer Duck Stewed with Fresh Lotus Root recipe

2. Use a sharp knife to chop up large pieces and rinse again to wash away the bone residues;

3. Peel off the skin of small fresh lotus roots and rinse them; when choosing lotus roots, choose the ones that are not open at both ends to prevent sewage sludge from being stored in the pores of the lotus roots; prepare green chilies and green chilies; Can be replaced with green peppers or carrots;

4. The lotus root is cut into large pieces with a hob, which can be completely immersed in cold water for the time being to prevent oxidation and blackening or browning;

5. Remove the stems and seeds of the pepper, and cut into large pieces with a hob;

6. Pour a little oil in the wok, stir-fry the shallots, ginger and star anise until they are fragrant;

7. Pour the duck pieces into the pot, stir-fry on medium-high heat until the surface of the duck meat changes color;

8. Pour the clear beer into the pot. It is advisable that the duck can be covered. If one can is not enough, 2 cans can be used. Or, if you like, use an appropriate amount of water to replace part of the beer;

9. Put the garlic in the pot, pour in the right amount of soy sauce, and sprinkle the right amount of salt; after the soup is boiled, cover the lid and turn to a low heat to simmer;

10. Stew until the soup becomes less, and the duck meat is 9 minutes cooked;

11. Put the lotus root pieces into the duck meat pot, mix well, soak all the lotus root pieces in the soup, cover the lid, simmer for about 10 minutes; the fresh lotus root is tender, plus the residual heat, it will be cooked quickly;

12. Put the chili cubes into the pot before starting the pot, stir for a few times, and the chili can be removed from the fire when its color changes.

Tips:
1. Duck meat and lotus root are cool in nature, so hot peppers can be replaced with green peppers, so that there will be no dryness;
2. Braising duck with beer, in addition to covering up too much duck meat, the malt aroma can also increase the aroma of the whole dish; if beer is not accepted, it can be replaced with water.