1. Dice the duck into pieces, wash, drain, and marinate for 20 minutes with cooking wine, light soy sauce, salt, and cornstarch. Pour a little corn oil in a non-stick pan, pour the duck into a non-stick pan and fry until both sides are yellow, add A little bean paste.
2. Then pour a can of beer, add appropriate amount of red pepper, bring to a boil on high heat, turn to medium heat, cover the pot and simmer for 30 minutes.
3. Add a little pepper, stir-fry evenly, bring to a boil on high heat, and collect the juice.
4. The entrance, a super dish, is out of the pot.
5. Finished picture.
Tips:1. The tender duck needs to be marinated with cooking wine, cornstarch, and salt for 20 minutes in advance to make the duck more delicious.
2. Fry for a while while sautéing, the stewed duck is super fragrant!
3. Beer has a fresh taste, and it tastes better when braised with duck!
4. Salt is added when the duck is marinated, and there is no need to put salt in the final pan.
