[hunan Cuisine] Beer Duck——a Big Meat Dish that Lowers The Fire in Summer
1.
Prepare materials.
2.
Wash the duck and cut into pieces, and cut the pepper into pieces.
3.
Heat oil in a wok, add dried chili, ginger, and garlic until fragrant, add duck meat and stir fry.
4.
Stir-fry on high heat until the duck meat does not dry out (you can pour out a lot of water), and stir-fry some duck fat.
5.
Add light soy sauce, dark soy sauce, sugar, and a star anise and stir-fry until it's colored.
6.
Add a bottle of beer.
7.
After the high fire is boiled, change to medium and low heat and simmer for 30 minutes.
8.
When the soup is almost dried, stir-fry the green red peppers and chopped green onion, add salt to taste, and the pot can start.
9.
Eat it while it's hot.
Tips:
◎Beer can not only remove the fishy smell, but also has the function of crispness and freshness, so there is no need to add cooking wine.
◎For half a duck, 600ml is exactly the amount of a bottle of beer, no need to add water.
◎Duck skin has a lot of oil, so there is no need to add too much oil, just a little bit that can fry the ginger and garlic.
◎Boil the duck meat with beer, the duck soup will have a strong beer taste, but the wine taste will gradually disappear after a long time of cooking, at least boil for more than 30 minutes.
◎The amount of spice should be small but not too much. The purpose is to enhance the fresh aroma of beer duck. Putting too much spice can easily grab the main flavor. So I only put one star anise, it will be delicious if left unchecked.