Beer Duck

Overview

I worked the late shift on Sunday night and had the Saturday off the day before. When I woke up on Sunday morning, I thought I wouldn't be able to go there to play, so I had a little time to cook something I like. (*^__^*) Hehe... I stayed in bed for a while and got up at 10 o'clock to buy food and cook. I hadn't eaten beer duck for a long time, so I bought 1/4 of the duck and some duck feet (the stewed duck head and duck feet were delicious. So I bought a few more duck feet, O(∩_∩)O haha~) Steps: 1. Wash the duck, cut out the fat duck skin and fry it in oil (because we don’t like to eat fat duck skin, so since we don’t eat it, we might as well not use it, fry the oil and use it for stir-frying) 2. While frying the duck oil in low heat, prepare the required ingredients (beer, old Smoke, pat the garlic, cut the ginger, and pepper) 3. The duck is almost fried, add the garlic, ginger, and pepper and saute until fragrant, then add the duck meat and stir-fry, stir-fry the water first (put the duck meat down and stir-fry will produce water). When the duck is almost fried, add salt to season, and add dark soy sauce to add color. 4. After coloring, put the beer in and simmer. After simmering, turn off the heat and let it simmer slowly. The more it is simmered, the more flavorful it will be.

Tags

• hot dishes
• home cooking
• beer
• chili
• duck meat
• old soy sauce
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Saute garlic, ginger and chili until fragrant, then add the duck meat and stir-fry, stir-fry the water first (put the duck meat down and stir-fry will release the water)

   

2. 2 When the frying is almost done, add salt to taste and dark soy sauce for color

   

3. 3 After coloring, put the beer in and simmer

   

4. 4 After it's simmered, turn down the heat and let it simmer slowly. The more it's simmered, the more flavorful it will be. Once the beer is simmered, you can start the pot. You must simmer it for a longer time, otherwise you won’t be able to bite. (*^__^*) Hehe...