Fresh and Delicate Light Wine Aroma: Beer Duck

Name: Fresh and Delicate Light Wine Aroma: Beer Duck
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 duck; 1 tablespoon Vegetable oil; 2 tablets ginger; 1 clove garlic; 3 segments Green onions; 5 Dried chili; 1 tablespoon salt; 15ml Soy sauce; 5ml Sugar; 1 can beer

by Scattered 2011

4.6 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

Among the many ways to eat duck, I currently prefer three: [Beer Duck] [Beijing Roast Duck] [Sour Radish Lao Duck Soup]~~
Let’s talk about [Beer Duck] this time~~~~
When I first ate [Beer Duck], it was made by a Hunanese girl in Shanghai. She is beautiful and good at cooking. It is said that this is one of her specialty dishes~~~~
So, as long as she comes to our house to play, she must cook the [Beer Duck] by herself~~~
I have a long memory, but the delicious taste seems to still be on the tip of the tongue~~ This is probably an essential factor for practicing a foodie~
Now this [Beer Duck] was made by my husband on the weekend~~~~~ He was very excited that day, not only did [Beer Duck], but also [Sweet and Sour Ribs]~~~~ completely spontaneous and sincere. Focus and enjoy it~~~ It is said that dedicated men are the most attractive, and men who concentrate on cooking are also very attractive~~I am fascinated anyway~~~~"

Fresh and Delicate Light Wine Aroma: Beer Duck

1. After the half of the duck is cleaned up, cut into pieces and drain the water for later use;

2. Shred green onion and ginger, and cut garlic into cloves;

3. Put the wok on the fire, pour in an appropriate amount of vegetable oil to heat; add the green onion, ginger, garlic, star anise, dried chili and fry until fragrant, remove the onion, ginger, and garlic;

4. Add duck meat and stir fry over high heat;

5. When the duck meat turns white and becomes smaller, turn to low heat and stir fry to get duck fat;

6. Transfer in the right amount of light soy sauce;

7. Add an appropriate amount of salt;

8. Add appropriate amount of sugar and stir-fry evenly;

9. Pour in a can of beer, and submerge the duck meat slightly, visually about 1 cm;

10. Cover the lid and simmer for 25-30 minutes on medium-low heat;

11. After the duck meat is cooked and tender, collect the sauce over high heat and put it in a pan.

Tips:
1. Because the duck skin can be fried to get the oil, you don't need to put too much oil when frying the duck;
2. Beer can remove the fishy, without cooking wine;