Liqiu Sticks Fat and Eats Meat with Big Mouthfuls——【beer Duck】

Liqiu Sticks Fat and Eats Meat with Big Mouthfuls——【beer Duck】

1. Cut the duck into pieces, wash it, and put it in the pot with cold water;

2. After boiling, remove the duck pieces and wash them with warm water;

3. Cut the pepper into sections, slice the ginger, pat the garlic lightly, and reserve the original root of the onion for later use;

4. Heat the oil pan without putting oil, the duck pieces are heated to force out the moisture and oil of the duck meat, and the duck pieces are filled for later use;

5. Wash the oil pan, reheat it, pour some oil, and add the bean paste;

6. Stir-fry the bean paste slowly over low heat;

7. Add chili and ginger slices, and fry them for a fragrant flavor;

8. Pour the duck and stir fry appropriately;

9. Pour in a little beer and stir fry;

10. After stirring evenly, pour the whole pot into a cast iron pot;

11. After the side of the cast iron pot is slightly hot, pour beer, and add green onions and garlic;

12. Cover the pot and simmer over medium-low heat;

13. After 25 minutes, there is only a little beer left in the pot, add salt to taste as needed, turn off the heat and cover the pot and continue to simmer for 5 minutes;

14. Open the lid after 5 minutes, remove the boiled green onions, and serve.

Tips:

1. The simmering process can also be completed directly in the wok, but the time should be appropriately extended;

2. If you are not braising in a cast iron pot, you need a little more beer;

3. When braising the duck, open the lid occasionally to avoid burning the bottom of the pot.