The practice of beer stewed duck, how to make beer stewed duck delicious, beer stewed duck

<> ingredients. Ingredients: 600g duck and 700g beer

Excipients: Appropriate amount of rock sugar, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of star anise.

Appropriate amount of cinnamon, appropriate amount of chili, appropriate amount of ginger, appropriate amount of green onion.

Steps. After the duck is cut into pieces, put it in cold water and boil, remove it and wash it.

Prepare ginger, star anise, cinnamon, chili pepper.

Put the duck pieces in a pan and fry them dry, and add some vinegar.

Put dark soy sauce, light soy sauce, salt, and rock sugar in order.

Put the beer, cover the duck pieces, boil over high heat and then change to low heat.

When the duck meat is crispy, reduce the juice and sprinkle with chopped green onions.

Tips: After the duck is cut into pieces, put it in cold water and boil, remove it and wash it, and simmer over low heat.

Hope it works for you!

Materials. Ingredients.

Beer Hall 1. Seasoning.

Salt. Amount. Ginger. Amount.

Pepper. Amount.

Cinnamon. Amount.

Wine. Amount.

Light soy sauce. Amount.

Blend the oils. Amount.

Beer duck preparation.

1.Ducks are killed, dehaired, and washed.

2.Chop into pieces, blanch in a pot and prepare for blood.

3.Prepare the ingredients, ginger, beer, cinnamon, peppercorns.

4.Put a little oil in the bottom of the pot and stir-fry the ginger, chili and cinnamon over low heat.

5.Pour in the duck meat and stir-fry over low heat for 3 minutes until the oil is out.

6.Add a small amount of soy sauce, cooking wine, and salt to continue stir-frying.

7.Seeing the duck shrink, pour the beer into it.

8.Simmer for about an hour and a half, then dry the soup and then get off the pot.

You can try this:

Ingredients: Appropriate amount of beer, duck pieces, ginger and garlic, Sichuan pepper, dried red pepper, star anise, cinnamon, light soy sauce, dark soy sauce, sugar, salt, pepper.

Method: 1. After cleaning the duck, rinse it with water, and then chop it into pieces of moderate size.

2. Put a little base oil in the pot, add ginger and garlic slices, dried red pepper, star anise, cinnamon, and Sichuan pepper and stir-fry until fragrant.

3. Pour in the duck pieces and stir-fry. Add light soy sauce, dark soy sauce and a little sugar and stir-fry well. (This step is fried until you feel that you can't do it without adding water).

4. Add the beer that can cover all the duck pieces, add salt to taste, bring to a boil over high heat, cover the pot and simmer for about 40 minutes.

5. Then turn on the high heat, wait for the juice in it to be almost collected before it comes out of the pot, sprinkle some pepper to taste better.

Beer duck is a more common delicacy, it has more methods, the meat is tender and tender, the taste is spicy and delicious, and many people like to eat it. Beer duck is generally stewed with beer, you can use all beer, or you can add an appropriate amount of water, but if you put too much beer, it will easily cause bitterness.

Is beer duck all boiled with beer

You can use all the beer, or you can add the right amount of water, but you can't put too much beer.

When making beer duck, you should add enough water at a time. Don't add water halfway. A bottle of beer was used for this dish.

If it is canned, you should add water. The water should just cover the ingredients. Check it out halfway through and don't dry it out.

When you add salt to the halfway point, you have to pay attention to it. It should taste lighter than your own, as it will taste worse after collecting the juice.

Beer duck is one of the most common home-cooked dishes. There are many ways to make beer duck. The main ingredients are duck and beer.

Beer duck is a delicious dish with a unique flavor. It is a dish stewed with duck meat and beer to make the nutritious duck even more delicious. Duck meat is not only delicious, but also has a faint beer flavor.

It is a favorite dish of many diners.

Will it be bitter if you put beer all the beer duck

If you put too much beer, it may be bitter.

Beer duck tastes bitter. The main reason could be that the beer is misplaced! The beer brands targeted are very arbitrary, ordinary ones are also acceptable, and the most important thing is that there are requirements for the number of beers.

The amount of beer should not be too much, and it is enough for duck. Once the amount of beer increases, the beer duck stew becomes bitter. Because too much beer cannot be fully absorbed by the duck meat, the alcohol does not volatilize completely, and the soup tastes bitter.

However, the duck meat absorbs these bitter sauces, and the meat naturally has a bitter taste. Therefore, the amount of beer added is completely related to the success of the beer duck, and it is better to put less beer and not too much. As long as the amount of beer is just right, simmered slowly over low heat, and then harvested on high heat, the flavor of soy sauce and the taste of beer can be fully integrated.

Beer duck will be delicious, and it will be better to eat several states.

Beer duck preparation

Ingredients: 3 duck legs, 5 grams of rock sugar, 1 can of beer, 4 dried chilies, 3 garlic rice, 2 star anise, 1 green garlic, 1 tablespoon salt, 1 tablespoon of delicious food, 1 tablespoon of old smoke.

1.Wash the duck legs and cut them into cubes. Drain the water and place in a bowl.

2.Peel and cut the ginger into cubes, wash and cut the garlic into cubes, peel and slice the garlic, wash and drain the pepper and star anise for later use.

3.Pour an appropriate amount of peanut oil into a pot, heat over low heat, then pour in green onions, ginger, garlic, dried chili peppers and star anise, and fry until fragrant.

4.Then pour the duck leg meat into it and fry it over high heat.

5.Sauté the duck legs until white, then turn off the heat and sauté the duck fat.

6.Add 1 teaspoon of soy sauce to taste, then add 1 teaspoon of delicious soy sauce, 1 teaspoon of salt and 5 grams of rock sugar to taste, stir-fry well.

7.Pour in a can of beer, without duck.

8.Bring the soup to a boil over high heat, cover the pot and simmer over low heat for 20 minutes.

9.Once the duck meat is cooked and tender, collect the juice over high heat. At this time, the soup is thick and the meat is fragrant. Then sprinkle with green garlic leaves to add flavor.