How to make beer duck delicious?

The beer duck I ate last night can be shared with you today.

Beer duck is a very common home cooking. I believe everyone has eaten it, and many people have done it. However, there are many ways to make beer duck. The beer duck cooked by some people is not fragrant, the duck taste is heavy and the taste is not good. This may be because I didn't notice some details, so the beer duck is not very delicious. Today, I will share with you a very delicious method of beer duck.

First, wash half a local duck, weighing about 2 kg, and spare it. Slice ginger, slice green pepper, wash the grill, a big can of beer, slice garlic sprouts, appropriate amount of pepper, anise cinnamon and dried tangerine peel, soy sauce, cooking wine and salted bean paste.

Second, wash the cauldron, add water, then pour the duck meat into the water, skim off the floating foam and take it out.

Third, put a small amount of peanut oil in the pot (although it is a native duck, there is some oil, so put less), pour the oil into the duck and stir fry, pour the cooking wine into the pot and stir fry until the oil comes out.

Fourth, pour a little oil into the pot, then add ginger, pepper, cinnamon and other spices to stir fry, add bean paste to stir fry red oil, add duck meat to stir fry a few times, add soy sauce and beer, cover the pot, and simmer for half an hour on medium heat.

Fifth, half an hour later, when the soup is low, add salt and green pepper, stir fry until the pepper is short, then add garlic sprouts and stir fry twice, and then take out the pot and plate.

Key points of making beer duck: the duck should be as fresh and local as possible, so that it tastes best; Ducks must be washed clean, and there can be no blood stains and residual hairs; The two white meat grains on the duck's ass must be removed, which is too smelly; Don't chop it finely before blanching, cut it into small pieces after blanching, and don't cut it too small, because the fried duck will shrink; Soy sauce is better, tastes good and can be colored; Finally, add garlic seedlings and stir-fry twice, which plays a very good role in enhancing fragrance. You can try if you don't believe me.

The above are the methods and main points of making beer duck. Make home-cooked beer duck according to my method, and make sure it is not fishy or smelly. It is very delicious. Duck meat is cold, people with body cold or gastroenteritis should not eat more, but duck meat is also nutritious, easy to digest, rich in vitamins and high in nicotinic acid, which is beneficial to heart patients.