Health benefits
Zanthoxylum bungeanum: dehumidification
White sugar: low protein
Ingredients
Duck slices ( 500g ) | Crab flavor Mushrooms ( 300g ) |
Beer ( 1 bottle ) | Doubanjiang ( appropriate amount ) |
Onions (appropriate amount) | Ginger (appropriate amount) |
Garlic (appropriate amount) | Dried red chili pepper (appropriate amount span> ) |
Green pepper ( appropriate amount ) | Panthoxylum bungeanum (appropriate amount) |
fennel (appropriate amount ) | Salt ( appropriate amount ) |
White sugar ( appropriate amount ) | Light soy sauce ( appropriate amount ) |
Chicken essence (appropriate amount) | Edible oil (appropriate amount) |
1.Chop the duck slices into small pieces, blanch them in boiling water, remove and drain.
2. Blanch the crab-flavored mushrooms in boiling water and drain the water.
3.Ingredients required.
4. After the oil is hot, add the peppercorns and ginger slices and stir-fry until fragrant.
5. Add onion, ginger, garlic and red pepper and stir until fragrant.
6. Add bean paste and stir-fry until fragrant.
7. Add duck cubes, sugar and light soy sauce and stir-fry.
8.Pour in the beer and simmer the fennel for twenty minutes.
9. After the duck meat is cooked in eight layers, add salt and crab-flavored mushrooms and simmer for ten minutes.
10. After the duck meat is cooked, add green pepper and chicken essence and stir-fry evenly before serving.Can.
11.Delicious sauce-flavored beer duck
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