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Beer-cooked duck, with some Zhuhou sauce added during cooking, really brings back the taste after eating it. Although it takes a lot of effort, but just for that one bite, I really don’t mind. It can also be used to greet guests, and it will definitely be popular. Let’s talk about the issues in the early stage of cooking duck. The last time I cooked duck, I fried the whole duck, which was troublesome and the oil bounced everywhere. I remember when I made sour plum goose, my mother fried the whole goose in a pan. This time, I cut it into pieces, marinated it briefly, blanched it, and then fried it. In fact, you can try both methods.
