Beer braised duck

Overview

The nutritional value of duck meat is similar to that of chicken. However, according to traditional Chinese medicine, most of the food ducks eat is aquatic, so their meat is sweet and cold in taste. It enters the lung, stomach and kidney meridian and has the functions of nourishing, nourishing the stomach, tonifying the kidneys, removing tuberculosis and bone steaming, eliminating edema, relieving heat and dysentery, relieving cough and reducing phlegm, etc.

Tags

• hot dishes
• home cooking
• beer
• chicken essence
• cooking wine
• coriander
• duck leg
• garlic
• hot pepper
• light soy sauce
• old soy sauce
• onions
• oyster sauce
• rock sugar
• thirteen incense
• ginger
• sesame oil

Ingredients

Steps

1. 1 Cut green onions into large pieces and cut ginger into large pieces and set aside

   

2. 2 Wash the coriander, tie it into knots and set aside

   

3. 3 Cut peppers with a razor blade and cut onions into cubes

   

4. 4 Cut the duck legs into small pieces

   

5. 5 Add scallion and ginger cooking wine to cold water, add duck meat pieces, the scallions and ginger should be in large pieces, because they need to be picked out, skim off the foam, and remove the duck meat to control the water

   

6. 6 Put oil in the pot, add ginger and stir-fry for half a minute over low heat, then add garlic, green onion and coriander and stir-fry until fragrant

   

7. 7 Pick out the onions, ginger, garlic and coriander first and set aside

   

8. 8 Add the duck pieces and stir-fry over medium heat until slightly charred edges appear

   

9. 9 Add light soy sauce, dark soy sauce, oyster sauce, sugar, and thirteen spices to the pot and continue to stir-fry for color. Then add beer, chicken essence, and the onions, ginger, garlic and coriander that you picked out earlier. After the fire comes to a boil, turn to low heat and simmer for forty minutes. Of course, if you have a pressure cooker at home, you can also put it in and simmer for 15 minutes.

   

10. 10 In another pot, stir-fry the onions and peppers with a little oil, set aside

    

11. 11 Finally, reduce the juice over high heat and add salt. The salt should be put in last to prevent the meat from getting burnt. Pick out the onions, ginger, garlic and coriander

    

12. 12 Before serving, add the stir-fried peppers and onions, and add a few drops of sesame oil

    

13. 13 Remove from pan and plate