Chestnut Beer Duck
by Winter loach
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Scallions, sliced large pieces of ginger
2. Put a small amount of oil in the pot, add Pixian bean paste, and stir-fry the soybean paste to produce red oil.
3. Add green onion and ginger and continue to stir fry
4. Add the blanched duck meat and stir-fry evenly over medium heat
5. Add light soy sauce, dark soy sauce, cooking wine, thirteen spices, sugar
6. Add beer one by one along the side of the pot to prevent adding beer all at once, as the duck will be brought back to life if it is too cold.
7. Bring to a boil, turn to low heat, cover and simmer for one hour. Add salt and chicken essence 20 minutes before cooking. Thick soup, turn off the heat
8. Out of the pot and plate
