Spicy Beer Duck
1.
Prepare all materials. Slice ginger, cut green onion into sections, smash garlic, and cut chili into small pieces.
2.
Wash the duck meat and cut it into medium-sized pieces for easy taste, and remove the thick duck skin.
3.
Put the duck meat in a bowl, add cooking wine, salt, light soy sauce, green onion, thirteen incense, and oyster sauce, and marinate for 20 minutes.
4.
Put the fat from the duck skin that is too fat and remove it into the pot.
5.
Low heat, press with a shovel, and slowly force out the duck fat.
6.
When the duck skin turned golden on both sides, a lot of duck fat came out and filled the duck skin.
7.
Add pepper, green onion, ginger, garlic and sauté until fragrant.
8.
Pour in the marinated duck and stir fry until cooked.
9.
Pour the soy sauce and stir fry for color.
10.
Pour a bottle of beer without the duck meat, add rock sugar and fermented bean curd, bring to a boil, simmer on medium and low heat for about 40 minutes, then turn on high heat to collect juice.
11.
When the juice is almost received, add the green and red peppers, stir fry and continue to heat until the juice is thick, add chicken essence to taste.
12.
Sprinkle some chopped green onion and coriander and serve on a plate.
Tips:
1. Do not cut the duck into too big pieces, it is easy to taste.
2. The duck skin is slowly reduced to a low heat to force out the oil. This saves the need to pour the oil, and most ducks are fatter.
3. The beer has no duck meat, and it is cooked slowly, so that the stewed duck meat is full of the aroma of beer.
