How to make Nanchang beer duck

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  1. Wash the duck and put it in boiling water for about 5 seconds minutes, then put it into the boiling brine and stewing it over medium heat for 10 minutes.Remove and cool down, then put it in the refrigerator for 30 minutes.Take it out and cut it into 1.5 cm thick pieces for later use

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  2. Take 50 grams of oil and heat it Add chili peppercorns and fry for a while, add duck tangerine peel and stir-fry for 3 minutes, 10 grams of dark soy sauce, a little cooking wine, ginger, garlic, zhiran powder, star anise powder.Stir-fry for 3 minutes, add a spoonful of chili powder, stir-fry after each time Cover, don't burn it dry, add 100 ml of brine, pour in 400 ml of beer, bring to a boil over high heat, reduce to medium to low heat and simmer for 7 to 8 minutes
  

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  3.Put in the slices Good Chaotian pepper, 30 grams of special light soy sauce, Sichuan peppercorn essential oil, a little fresh fragrant powder and simmer until one-third of the soup is left in the pot