The beer duck made in a cast iron pot by Yichufu will leave you with endless aftertaste

Overview

For office workers, the meaning of staying in bed on weekend mornings is not just as simple as eating breakfast later or eating lunch earlier, but a small ritual, a small reward for ourselves who work hard and live hard. Since it is a reward, you can't just deal with it. If you still eat two pieces of toast like usual, wouldn't you live up to the beauty of the holiday? Try this beer duck. The duck meat is mild and the beer is sweet. The collision of the two ingredients triggers a wonderful chemical reaction that spreads warmth to your hands and feet. The mellow taste is full of healing power.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• beer
• chili
• light soy sauce
• old soy sauce
• onions
• rock sugar
• zanthoxylum bungeanum
• ginger
• tender duck

Ingredients

Steps

1. 1 Prepare all the ingredients, clean them, and drain the fresh duck

   

2. 2 Break the duck meat into small pieces and cut aside other ingredients.

   

3. 3 Preheat the enamel pot over low heat, pour 1 tablespoon of olive oil, add Sichuan peppercorns and stir-fry over low heat until fragrant, then remove

   

4. 4 Add ginger slices and chili peppers to the pot and sauté until fragrant. Add duck meat and stir-fry over high heat until the surface changes color and the skin tightens. Stir-fry for a while longer to release the aroma.

   

5. 5 Add light soy sauce, dark soy sauce, rock sugar, green onions, and pour in beer. Bring to a boil over high heat, then turn to low heat and simmer with a lid.

   

6. 6 Simmer over low heat for about 20 minutes, open the lid, and turn to high heat to collect the thickened juice depending on the soup in the pot. Add salt according to personal taste, and garnish with coriander or bell pepper

   

7. 7 Picture of the finished product and serve it. Finally, you can add chili peppers according to your own preferences