Recipe for Roche Beer Duck

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  1.Clean the killed ducks and add more Cut into small pieces

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  2. Slice the ginger, mince the garlic, millet pepper, and cut the garlic sprouts diagonally Section

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  3.Put three slices of ginger in the water, bring to a boil and add duck pieces and a little cooking wine Boil for a few minutes, remove the blood and rinse with cold water

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  4. Prepare dry red wine when blanching the duck pepper, star anise, hawthorn, bay leaves, etc.

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  5. Heat the tea oil until it is 80% hot and add ginger After frying the slices until fragrant, add the duck pieces and stir-fry for one minute.Add the millet pepper and stir-fry, then add light soy sauce and continue to stir-fry until the aroma is released.

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  6.Add another bottle of beer to cover the duck, then bring to a boil over high heat, then reduce to low heat and simmer

• 7.When the soup becomes less, add star anise leaves, etc.and continue to simmer for two minutes

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  8.Add garlic sprouts and stir-fry, and add a small amount of chicken essence to taste