Spicy beer duck

Beer is a drink that people use to create an atmosphere at gatherings. Beer contains a lot of carbon dioxide, so you will feel bloated after drinking it. Because of the presence of carbon dioxide, beer can be used for cooking in addition to drinking. Dishes made with beer have a light aroma of wine and taste better. I believe many people have heard of the dish beer duck. Here I will teach you how to make spicy beer duck.

Method 1:

1. Prepare the ingredients

2 Chop the duck into pieces, cut the green and red peppers into rings, and slice the ginger

3. Boil water in a pot, add cooking wine, ginger slices, and duck pieces. After the water boils, cook over high heat for another five minutes.

4. Rinse the blanched duck pieces in cold water to remove stains and drain the water.

5 Heat the pan with cold oil, add the duck pieces and stir-fry until the duck skin turns yellow

6 Add chili pepper, ginger, star anise, peppercorns and cloves and stir-fry until fragrant

7 Add beer, rock sugar, soy sauce, dark soy sauce, and salt, bring to a boil over high heat, then simmer over low heat until the water is almost dry.

8 Add chili rings

9. Heat high heat until the water is dry and serve.

Method 2:

Material

400g Muscovy duck (1/4 duck), 1 fresh green pepper, 1 red pepper, 30g ginger, 1 garlic, 15g dried red pepper, 2 star anise, 1 teaspoon Sichuan peppercorns, 1 piece of cinnamon, 1/4 teaspoon salt, 1 tablespoon soy sauce, 300ml beer (half a glass bottle)

Preparation: Wash the duck and chop into small pieces, cut the ginger into long strips, peel and keep the garlic whole, and chop the fresh green and red peppers into small pieces

practice

1. Heat a little oil in a pan, add the peppercorns and stir-fry until fragrant, then remove the peppercorns.

2. Add ginger, garlic, dried red pepper, star anise, and cinnamon and stir-fry for 1 minute.

3. Add duck pieces and continue stir-frying.

4. Cook until the duck pieces are noticeably smaller and the fat is squeezed out.

5. Pour in 1/4 teaspoon of salt, 1 tablespoon of light soy sauce and 300ml of beer. Bring to a boil over high heat, then turn to low heat and cover the pot to simmer.

6. When only 1/3 of the water remains, open the lid and continue simmering to let the wine smell dissipate.

7. When the juice is completely dry, add the green and red pepper pieces and stir-fry until cooked.

After preparing the ingredients, chop the duck into small pieces, blanch it in cold water until blood foam appears, drain the water and set aside. Chop the onion, ginger, garlic and dried chili peppers into small pieces, and mince the bean paste.

Turn on the heat and heat the pan. Cut the duck fat that you took out in advance into small pieces and put them into the pan. Press the oil over medium heat. Take out the squeezed residue, add bean paste and stir-fry until the red oil comes out, then add onion, ginger, garlic, pepper and dried chili peppers.

Stir-fry until fragrant

Pour in the duck meat, stir-fry over high heat, add appropriate amount of dark soy sauce to color it, add two spoons of oyster sauce and one spoon of light soy sauce, continue to stir-fry, and it takes about 5 minutes to stir-fry until the duck meat releases oil. This step is very important. If the meat is not fried until oil comes out, the meat will not be fragrant, so it is fine to fry it until the pan is dry as long as it is not burnt.

Pour in all the beer, add a spoonful of sugar, put in star anise, cinnamon (add salt to taste) and cook on medium heat for about 10 minutes, then turn to low heat and simmer for 20 minutes. Remember to stir the pot halfway through. Add water if there is less water. After 20 minutes, turn to high heat and stir-fry until the water is dry, then serve.