Braised Duck with Beer
1.
After thawing the duck, use a turkey rack to dry the duck tree for a day. This will dry the skin and let the blood flow out;
2.
Cut off the wings of the duck at the joints, so that it is better to fry the surface;
3.
In a pot, put oil on a medium-low heat, turn the skin of the duck down, and slowly fry the skin until golden brown;
4.
In the process of frying, press the recess of the duck with a clamp to make the duck body fry more evenly, and use a spoon to pour hot oil on the inner wall of the duck, because the inner wall is recessed, it is difficult to fry;
5.
Fry the epidermis to golden brown and then turn it over and fry on the other side, and it is enough to fry with dry water;
6.
Fried duck wings again;
7.
It’s okay to cut the duck into pieces and make it bigger;
8.
Slice ginger, mince garlic, and diced green onion;
9.
Put the cast iron pot on the stove, put a little oil and pepper anise on medium heat, sauté the fragrant, let them taste;
10.
Turn the heat to high, pour in the ginger, shallot and garlic, and sauté;
11.
Pour the duck pieces and stir fry for a while;
12.
Pour in beer, add a little salt, light soy sauce, sugar and tangerine peel, and simmer for a while;
13.
Add Zhuhou sauce and chili, stir well, and simmer over low heat;
14.
When the duck meat is simmered until soft, the sauce is collected over high heat. The sauce is about half a bowl left. Seasoning, if not salty enough, add a little light soy sauce or salt. If the taste is too low, add some sugar and 2 tablespoons of water starch to make the juice have a little Sticky to hang duck pieces;
15.
Pour in the garlic leaves, stir evenly, cook for a while, turn off the heat, and it's OK.
Tips:
1. If it is a frozen duck, air dry and drain the water after thawing. This will take half a day to about a day. If it is in the summer, it should be placed in the refrigerator. The refrigerator itself is hygroscopic and can also keep the duck meat from degenerating;
2. The duck must be fried before being cut into pieces. For ducks that have not been fried to form a final shape, they will shrink a lot if they are stewed after being cut;
3. After the duck is fried, the skin is more rosy, and the stew is much more beautiful;
4. Adding right amount of Zhuhou sauce is very irritating;
5. After all, beer will have a little bitter taste, and the amount of sugar added in the cooking process will be more than that of ordinary stewed meat;
6. According to Yizhu’s experience, adding a proper amount of garlic leaves to the stew will increase the fragrance. This time, the stewed duck will add some correspondingly. It matches the taste of Zhuhou sauce. It really works well, but the garlic should be cooked. Raw onion and cooked garlic.
Seven, the beer brand is not the district, Qingdao, Shengli, etc. are all ok.
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