Beer Duck

Overview

I always feel that duck meat has a fishy smell, and I have done a lot of homework on how to deal with the fishy smell of duck meat. First, remove the duck's butt, especially the protruding part at the top of the duck's butt. Be sure to remove the parts near the top as well. Second, add ginger, cooking wine, and a small amount of white vinegar when blanching. Third, add peppercorns, star anise, cinnamon, chili pepper, and ginger when frying. Fourth, it is best to cook it with beer. Duck meat cooked with beer has an attractive color, rich aroma, and a salty and slightly spicy taste. Beer duck is a delicacy that is often served in my family.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• students
• beer
• braised soy sauce
• cinnamon
• cooking wine
• coriander
• dried chili pepper
• duck meat
• edible oil
• maggi fresh soy sauce
• oyster sauce
• star anise
• white sugar
• white vinegar
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Put duck meat pieces into cold water, add ginger, cooking wine, white vinegar, boil the water, and skim off any blood foam floating on the water

   

3. 3 Cook until the duck meat has no blood spots, remove and clean

   

4. 4 Heat a pan with cold oil, add the blanched duck meat and stir-fry until the surface is slightly brown

   

5. 5 Put the duck meat to one side of the wok, add dried chili peppers, ginger slices, star anise, cinnamon and Sichuan peppercorns and stir-fry until fragrant

   

6. 6 Then stir-fry with duck meat, add braised soy sauce, very fresh soy sauce, oyster sauce, sugar, salt and stir well

   

7. 7 Pour in beer, bring to a boil, reduce heat and simmer for 30 minutes

   

8. 8 When the soup is almost dry, add coriander and stir-fry evenly

   

9. 9 The delicious beer duck is ready. I ate one piece and then another and couldn’t stop