Ingredients
Beer? ( One bottle ) | Anise ( two ) |
Fragrant Leaves ( Two pieces ) | Cinnamon ( A small piece ) |
Ginger ( piece ) | Duck ( half ) |
Vegetable oil ( appropriate amount ) | Light soy sauce ( Appropriate amount ) |
Fuel consumption ( Appropriate amount ) | Dark soy sauce ( appropriate amount ) |
How to make fragrant beer duck
1.Half a duck, please chop it up.Personally, I think it’s better not to buy frozen duck legs, as they taste much worse.
2. Boil a pot of water and pour in the cooking wine.
3.Put in the duck and blanch it, the blanching water can effectively remove it Fishy smell.
4. Bring to a boil over high heat and boil the bloody water
5. Remove the duck meat and clean it repeatedly.
6.Put in a small amount of base oil and sauté the ginger slices until fragrant.
7.Put in the washed duck meat
8. Stir-fry until the duck meat shrinks slightly
9.Pour the duck meat into the pressure cooker and pour in a whole bottle of beer.The principle is that the beer can cover the duck.Do not add water, not even a drop.
10.Add the washed spices and simmer in the pressure cooker for 10 minutes.By this time the duck was already soft and rotten.
11. Return the wok, add dried chili pepper, and soy sauce Season with oyster sauce.You can add a little bit of chicken essence to enhance the freshness, but I rarely add it at home so it is not included in the ingredients.
12. Stew over medium heat until the duck meat is fragrant and the juice is reduced.
13.Finished Product
Tips
Beer can not only remove the smell of fish, but also It can make it crispy, tender and fresh, so there is no need to add cooking wine.
For half a duck, 600ml is exactly the amount of a bottle of beer, no need to add water.
Duck skin has a lot of oil, so there is no need to add too much oil, just a little bit enough to fry the ginger and garlic until fragrant.
Stew duck meat with beer.The duck soup will have a strong beer smell, but the wine smell will gradually disappear after cooking for a long time.Cook for at least 30 minutes.
The amount of spices should be less but not too much.The purpose is to enhance the fresh flavor of the beer duck.Adding too many spices can easily steal the main flavor.So I only put one star anise, it would be delicious without it.
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