A joke about eating beer duck

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. And when the weather is hot, many people have heat in their bodies, which is easy to get angry because of the hot weather; It's easy to lose your appetite when the weather is too hot. So I'll teach you how to make it with ducks today. Is it delicious or not?

Beer duck is a unique food and one of the most common home-cooked dishes. Duck meat is tight and tender, and the sweetness of beer, coupled with the delicious taste of duck meat, is really mouth watering. I like its unique sauce flavor. Beer has a strong bouquet of wine and wheat, which not only has no fishy smell, but also has a strong fragrance after eating duck meat and sucking bones, which makes people linger. Everyone's practice is generally to add beer once and then start stewing, and change the addition of beer to twice, which not only retains the function of beer flavoring, but also better stimulates the flavor of duck meat and enjoys the clear flavor of beer.

Prepare ingredients:

A duck

A bottle of beer

Prepare ingredients:

energy

rap oil

Welsh onion

Light soy sauce

dark soy sauce

Cooking wine

oyster sauce

refined sugar

salt

3 star anise

Pixian bean paste

Sichuan pepper

Red pepper

Spices (fragrant leaves, cloves, nutmeg, cinnamon and Amomum villosum each 1 g)

Production method:

1. Prepare a duck (the boss can help me deal with it when I buy it from the vegetable market and cut it into pieces) and soak it for an hour. Wash after bleeding.

2. Deodorization: Duck meat does not touch cold water. Pour in cooking wine, ginger and onion, boil and blanch, remove the duck, and drain with a drain basket for later use.

3. When the hot oil in the wok is 70% hot, add dried peppers, prickly ash, ginger slices, onion segments, star anise and spices and stir-fry until fragrant, then add Pixian watercress and soy sauce and stir-fry until sauce.

4. Add duck meat, stir-fry evenly over medium heat for 3-5 minutes until the skin of duck meat shrinks and turns yellow, then add salt, half a bottle of beer, sugar and soy sauce (color).

5. Finally, add a proper amount of water, turn to low heat, cover the pot and stew for 30~40 minutes (stir fry a few times from time to time to avoid pasting the pot) to collect juice. After the time is up, add the remaining beer and appropriate amount of oyster sauce, and then continue to stew for 3-5 minutes. After collecting the juice, add some onion segments and serve.

Tips:

1. Don't cut the duck into too big pieces, or it won't taste good.

2. Chopped duck pieces must be stir-fried in the pot for 3-5 minutes to tighten the skin of the duck pieces and ensure that the fragrance inside does not flow out.

3. Duck meat should be cooked in cold water, which tastes good and can fully remove the fishy smell of duck meat.