Home-cooked Beer Duck
1.
Prepare ginger, coriander, star anise, bay leaves, garlic, dried chili, etc. All are cleaned. Cut chili into small pieces and garlic, peeled and cut into small pieces, put in a bowl and set aside.
2.
Wash the duck and drain the water, cut off the tip of the duck's buttocks and throw it away
3.
Chop the duck into small pieces and slice the ginger
4.
Put a tablespoon of oil in the wok and heat to 80% hot
5.
Add ginger and duck head and stir fry until fragrant
6.
Then put all the duck pieces in the pot and stir fry
7.
Stir-fry the dried blood until the duck fat is fried and then add salt (too much oil will take out a part)
8.
Then add garlic, star anise, bay leaves, light soy sauce, dark soy sauce, etc. and stir fry until the aroma
9.
Put some braised sauce
10.
Pour a bottle of beer and stir the bottom of the pot to prevent it from sticking. Cover the pot and bring to a boil, then change to low heat and simmer for 25 minutes until the duck meat is soft and rotten
11.
Add pepper powder to taste when the water is almost boiled
12.
Add some chives and stir-fry until the juice is collected. Turn off the heat and put on a plate. Finally, decorate with coriander.
Tips:
1. It is best to blanch the duck in a boiling water pot first to remove the smell of blood and the duck itself.
2. If you like spicy food, you can add two more peppers to make the spicy one more delicious.
3. Duck and ginger are a perfect match, you can add more ginger to taste better.
4. The duck itself is very oily, so don't put too much oil. You can get some but not all of the duck fat fried in the middle, otherwise the duck meat will feel dry in the end.
5. Finally, the water in the pot must be boiled dry, and the duck meat must be sautéed to taste.
6. The tip of the duck's hip is the place where the lymph is more concentrated on the duck. There is a special tissue called the supraluminal capsule under the small protrusion. Anatomy found that these are two symmetrical pale yellow lymph glands. Observed under a microscope, it contains a large number of macrophages. This cell has a strong ability to swallow bacteria, viruses and different kinds of foreign substances. These bacteria and other exogenous substances generally temporarily accumulate in the cells after the macrophages disintegrate, and many of them are carcinogens. Therefore, to be safe, cut off the tip of the duck buttocks and throw it away!
