Spicy Beer Duck
Overview
I used to eat a lot of rice every time I ate my dad's fried beer duck. Dad likes to add a lot of spicy millet. The spicier it is, the more fragrant it is. The spicier it is, the more I want to eat it. Eat the duck first, then eat the chili and green onions with rice. I ate the same way today. I drank the spicy soup one by one and still finished it.
Tags
Ingredients
Steps
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After the duck is cut, pour it with water, then add cooking wine, green onions, garlic, and ginger to marinate. Cut green onions into sections. Cut spicy millet into sections. Smash the garlic. Cut old ginger into slices. Cut the aniseed into eight pieces.
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Pour in the vegetable oil. After the oil is heated, add the peppercorns and duck and stir-fry. After frying for a while, add ginger, garlic, aniseed and gossip. Continue to stir-fry.
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Fry until the oil in the pan becomes shiny (after there is no moisture) or until it becomes fragrant.
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Finally, pour a can of beer, a little vinegar and soy sauce, and a little allspice.
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Then add millet chili and salt. Stir fry evenly. Let the millet pepper completely penetrate into the duck meat. Add salt at this time, and the juice will become more flavorful after it dries.
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When the juice is almost dry, add green onions. Stir fry evenly.
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Finally, after frying, add the green part of the green onion and MSG. Stir fry evenly. Finally take out the pot. (If you don’t want it to be too dry, you can leave more juice.)
