Health benefits
Potato: detoxification
Doubanjiang: maintain skin and mucous membrane health
Star anise: regulate qi, relieve pain, and dispel cold
Ingredients
Duck ( Half one (about 1.5 pounds) ) | Potato ( two ) |
Beer ( A can ) | Eating Oil ( a little ) |
onion ( one ) | Ginger ( piece ) |
Doubanjiang ( a spoonful ) | Dark soy sauce ( a little ) |
Star anise ( one ) | Panthoxylum bungeanum ( appropriate amount ) |
How to make beer duck
1. Wash and dry the duck, stew into small pieces, and peel the potatoes.Wash and cut into pieces, cut green onion into sections and slice ginger.
2.Put a little oil in the pot and heat it up.
3.Add duck cubes and stir-fry
4. Fry until the oil comes out, it feels clean and dry, and there is no more oil dripping out.Take out the duck meat and pour out the oil in the pot.
5. Heat the pot again, leaving a little base oil, add onion, ginger, star anise, Saute pepper until fragrant, add bean paste and stir-fry until fragrant.
6. Add the duck pieces, add the dark soy sauce and stir-fry evenly.
7. Pour in the potato cubes and stir-fry for a while.
8.Pour in the beer and simmer over medium heat until the meat is cooked and the potatoes are crispy.
9.The soup is almost gone
10.Plate it out!
Tips
1.Duck meat has a lot of oil, so just add less oil when you start frying.
2.After frying the duck meat, be sure to pour off the oil, otherwise it will be too greasy.
3.If you don’t like potatoes, you don’t have to add them.
4.After adding beer, stir it several times when cooking to avoid burning the pot and to make the meat heat more evenly.
5.If you feel the beer is a little too little, you can add a small amount of water.
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