Beer Duck

Overview

I basically spent the weekend in bed, watching "The Detective", "Attack on Titan", "One Piece" and "Crayon Shin-chan" on my mobile phone. I was very happy thinking that there would be no program next week, so I went downstairs and bought some green peppers and a bottle of beer, and came back to make beer duck. I don't like eating duck very much. I always feel that the skin is thick and oily. I bought half a duck some time ago with the intention of making crispy roast duck. But I found it troublesome and kept it in the refrigerator. I took it out today and used part of it to make beer duck. It tasted really good. Green peppers used for side dishes can also be onions, potatoes, lettuce, etc.; in addition to onions, ginger, garlic, soy sauce and vinegar, the seasonings also include Sichuan peppercorns, chilies, star anise, cinnamon and bay leaves. Personally, I still like the taste of the above seasonings and usually add them when cooking. Do it according to your own taste.

Tags

• hot dishes
• winter recipes
• beer
• cinnamon
• cooking wine
• duck meat
• garlic
• millet pepper
• onions
• star anise
• sugar
• very fresh soy sauce
• vinegar
• zanthoxylum bungeanum
• fragrant leaves
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Wash the duck meat and cut it into large pieces. Add water to the pot, add a spoonful of cooking wine and a few slices of ginger. Blanch the duck meat in cold water and skim off the foam. Wash the duck meat and set aside.

   

2. 2 Cut the onion, ginger, garlic, millet and pepper into a knife, wash the peppercorns, star anise, cinnamon and bay leaves and set aside. Mix one spoon of cooking wine, half a spoon of very fresh soy sauce, one third of a spoon of vinegar, one teaspoon of sugar and half a teaspoon of salt to make a sauce and set aside. (The amount of seasoning should be adjusted according to the amount of duck meat and your own taste.)

   

3. 3 Wash and cut green pepper into pieces and set aside.

   

4. 4 Add a little oil to the hot pan. When the oil is hot, add the duck meat and stir-fry over medium-low heat. Stir-fry for a while until the duck skin spits oil and the duck meat is fragrant. (Duck skin is very fat, so the base oil can be a little less.)

   

5. 5 Add onion, ginger, garlic, Sichuan peppercorns, millet pepper, star anise, cinnamon, and bay leaves and stir-fry over medium-low heat until fragrant.

   

6. 6 Add the sauce and stir-fry evenly.

   

7. 7 Turn on high heat, pour the beer covering the duck meat along the edge of the pot and bring to a boil. (When roasting meat, adding cold water will make the meat taste bad, so when pouring the beer, try to pour it slowly along the edge of the pot, so that the duck meat will not suddenly become cold when it is cold.)

   

8. 8 Cover and simmer over low heat for about 30 minutes. Of course, you can also use a pressure cooker to make it faster.

   

9. 9 Reduce the sauce over high heat until the soup is thick. At this time, you can add salt or sugar again according to your own taste.

   

10. 10 Add green pepper and stir-fry until cooked.