Secret Mushroom Beer Duck

Name: Secret Mushroom Beer Duck
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 duck; 1 bottle beer; Some Xiangru; Some star anise; Some Aniseed; Some shallot; Some Cooking Wine; Some ginger; Some Vinegar; Some Cinnamon; Some pepper; Some Dried chili; Some Bay leaf

by Xinyi

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Duck meat is the first choice for meat in autumn. Duck is a waterfowl and has a cold nature. It is especially suitable for people with heat in the body to eliminate the discomfort caused by heat. Duck meat is most beneficial for people with low fever, weakness, dry stools and patients with edema. The moderate fat content of duck meat is not only easy to digest, but also has the effects of nourishing yin and kidney, diuresis and swelling.

Shiitake mushrooms are known as "mountain treasures" among the folks. It is a kind of fungus that grows on wood. It has a delicious taste, a refreshing fragrance and rich nutrition. It is known as the "Queen of Plants". Shiitake mushrooms are rich in vitamin B complex, iron, potassium, and vitamin D. Vitamin D), sweet in taste and mild in nature. Eating regularly is good for the body.

When making this dish, many people feel that the fishy smell of duck meat is too strong, or that it is too fatty. Today I teach you a way to deal with duck meat to remove the fishy and greasy feeling. "

Secret Mushroom Beer Duck

1. To process the duck meat, first cut into pieces

2. Mix well with vinegar and duck pieces (about half a bowl of vinegar that you usually eat) and marinate for about half an hour, so that after treatment, the roasted duck meat will not have a fishy smell.

3. Shred ginger, prepare three naphthalene, star anise, cinnamon, bay leaf, prickly ash, dried red pepper

4. Soak dried shiitake mushrooms in water until soft

5. Rinse with running water

6. The next step is to fry the duck meat. Generally speaking, to cook this dish, the duck meat must be blanched first, removing the blood water, and then fried with oil. Today I made this without blanching water or using oil to fry the duck meat. Instead, use the oil from the duck meat to make this dish. After the pot is dry, put the vinegar-marinated duck in the pot and stir fry

7. The duck skin is facing down, and there is a lot of oil on the duck skin. After the duck meat is fried and dried in water, the oil will slowly come out, and the water will burst out when the duck meat is fried.