Should you blanch beer duck when making it? How do you do that?

It still needs to be blanched, and it is to get rid of the fishy smell. When cooking beer duck again, first blanch the duck, and then use beer to roast the duck, called beer duck, put an appropriate amount of oil in the pot, then pour sesame oil and various spices for stir-frying, and then put the duck meat in, and then put a small amount of soy sauce and oyster sauce, see that the color of the duck meat has been colored, you can pour a bottle of beer into it.

<> duck meat should be drained before stir-frying in the pot, then heat the pan with cold oil and slide the pan again, the oil temperature is three percent hot to put the ginger slices in the pot, and then the duck meat is stir-fried in the pot, the fire is controlled in medium heat and slowly fry the duck meat until fragrant, and then add garlic, pickled pepper, millet spicy to burst out of the fragrance, then add ginger peeled and sliced, green onion cut into sections to leave green onion white, garlic foam. Pour an appropriate amount of water into the pot, put the rinsed duck meat in cold water into the pot, add a few slices of ginger and a little green onion, and then pour in an appropriate amount of cooking wine. Cook on high heat until a lot of foam appears, skim with a spoon.

Put oil into the pot, put in the angelica ingredients, put in the green onion, ginger and garlic when the angelica is slightly yellow, stir-fry, put in the fresh chili powder, fry the fragrance, pour in the marinated duck pieces, stir-fry over high heat. Stir-fry until the duck meat spits out oil, then add 6g of dark soy sauce. Then put in the potato pieces, stir-fry until the duck pieces in the pot are fried out of the fragrance, when the surface of the duck pieces are yellow, add ginger slices and dried chili peppers to stir-fry together, then pour in light soy sauce, dark soy sauce and stir-fry to color, after coloring, pour into the two halls of beer, the amount of beer must not exceed all the duck pieces, it is best to choose fragrant.

Removing the smell is the main reason for making beer duck to blanch the duck, duck is different from chicken, its fat content is significantly higher, and some of the fat-soluble fishy substances are higher. And even if it is also raised in a free-range way in a high-quality environment, the duck is washed and chopped into small pieces, the oil is heated in the pot, and the garlic cloves, green onion white segments, dried red pepper segments, star anise, cinnamon, and ginger slices are fried to make the fragrance, and the duck pieces are poured in, light soy sauce is added, and a little sugar is seasoned, and the duck meat is stir-fried until yellow.

When making beer duck, it is necessary to blanch the water, the specific method is as follows: 1. Wash and chop the duck into small pieces, 2 boil water in a pot, 3 open the water into the duck, add ginger slices and green onion knots, 4 pour in cooking wine and cook for 3-5 minutes.

If you need to blanch the duck meat, put the duck meat in a pot under cold water, add ginger slices, put in a small amount of oil for blanching, then find out the oil paper, put in rock sugar, add an appropriate amount of soy sauce and stir-fry repeatedly, and then put in a large pot of beer and boil it over high heat.

Yes, first of all, after cleaning the duck, blanch it with water, then pour the beer into the pot, put the duck in after it is foamed, and then add some green onions, ginger, garlic, salt, and chili peppers and the like.

If you need to blanch, you also need to remove some of the foam in the duck, you can put it in the pot and add some water to pour in cooking wine, ginger, green onions, and so on after the water boils, you can clean it after removing the foam.

Beer duck does not need to be blanched.

When it comes to beer duck preparations, it is really very diverse, almost every chef has different recipes, and the use of ingredients is also different. The fishy smell of the duck meat itself is indeed very strong, but if it is blanched directly, although it can indeed remove the fishy smell to a certain extent, the duck meat will become particularly firm after blanching, and some of the nutrition will be lost.

And when the duck meat is stir-fried and stewed later, the taste of the duck meat becomes difficult to release because of the firmness, and the taste of the duck meat made after blanching and then stir-frying and stewing will be relatively much older.

The process of making beer duck:

Ingredients: 1 duck; 1 bottle of beer; Ginger 8 slices; 8 cloves of garlic; 2-5 millet peppers; 5-8 green peppers; Sichuan pepper 15-20 grains; 1 tablespoon cooking wine; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 3-5 rock sugars; Salt.

1. Chop the duck into small pieces, pot under cold water, add peppercorns, cooking wine, and ginger slices to remove the smell and increase the flavor.

2. After the water is boiled, remove the foam, clean and drain the duck meat for later use, it is best to clean it with warm or hot water, the duck meat will shrink with cold water, and it may need to be stewed for a longer time to absorb the flavor and softness.

3. Prepare the ingredients and heat the oil in a pan.

4. Put the hot oil into the ginger and garlic to stir-fry the fragrance, and then add the chili pepper to fry until fragrant. Big chop.

5. After the ingredients are stir-fried, add the duck meat and stir-fry until the surface is browned and slightly oily.

6. Add light soy sauce, dark soy sauce and rock sugar and stir-fry evenly, you can transfer it to a stew pot, pour in beer, boil over high heat and then turn to low heat and simmer for 1-2 hours, the specific time is controlled according to the softness of the duck meat.

7. Add salt about 20 minutes before the duck meat comes out of the pot, turn on the high heat to collect the juice when the duck meat is soft and rotten, if you want the soup to be rich, you can add water starch to thicken, if you don't mind the soup is more, you can directly serve it.

Stir-fried duck does not need to be blanched, directly cut the duck into meat pieces, put it in the pot and keep stir-frying, the green onion segments, ginger slices, garlic slices, star anise, cinnamon, bay leaves, dried chili peppers, etc. can remove the fishy smell of duck.

It is recommended to blanch meat with cold water, such as large pork ribs or beef and mutton, chicken and duck in soup, which can be put into the pot with cold water, boiled over high heat until the water boils, skimmed off the blood foam and then removed. If it is blanched with boiling water, it is easy to denature and solidify the protein on the surface of the meat, and when the soup is boiled again, it is not only difficult to absorb the flavor, but also the taste will be firewood.

Beer duck preparation:

First, wash the duck legs, chop them into small pieces and drain them. Heat the wok, pour in a little oil, add ginger, garlic slices, star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry until fragrant. Pour in the duck pieces, stir-fry over high heat, fry the duck pieces until the duck skin shrinks and turns white, then turn to medium-low heat and slowly stir-fry until the duck fat is fried.

After the duck pieces are fried until the volume is reduced, add the green onions, and then stir-fry constantly.

After frying the duck pieces, push the duck pieces aside, first fry the bean paste to bring out the red oil, and then stir-fry the duck pieces and the bean paste together. Pour in a little dark soy sauce, add an appropriate amount of light soy sauce, add a little sugar and salt and stir-fry evenly. Finally, pour in a can of beer, about 1 cm above the duck cuts.

Cover the pot with a lid, simmer over medium-low heat for 25-30 minutes, wait for the duck pieces to be cooked and soft, and then reduce the juice over high heat, and the juice will be thick and fragrant.

Half a duck (1000 grams), konjac (500 grams), a bottle of beer, a cucumber, 3 green peppers, ginger, garlic, spices (star anise, cinnamon, grass fruit, fennel, orange peel), Sichuan peppercorns, dried chili peppers, bean paste, soy sauce, chicken essence, salt.

Steps. Method 1.

1. Chop the duck into pieces, put it into the pot and drain the water.

2. Put oil in a wok, add peppercorns and fry until fragrant, pour in bean paste and fry a few times, and then pour in duck pieces and stir-fry.

3. Pour in the whole bottle of beer and add a bowl of water.

4. Add spices, dried chilies, ginger, salt, soy sauce and cook over medium heat.

5. Cook for about 20 minutes, add konjac, garlic and garlic until the meat is rotten, add chicken essence to taste.

6. Finally, add cucumber strips, green pepper cubes and cook slightly. If it is winter, you can use an induction cooker or alcohol stove to eat green vegetables at the same time.

I think it must be cold water, if you use hot water to put it in the pot, it will definitely smell fishy, so be sure to use cold water in the pot.

I think the duck meat should be heated slowly with cold water, so that the blood can be blanched.

Blanching should be done with cold water, no matter what kind of meat is blanched.

I feel very happy since I was a child, I have a mother who is particularly good at cleaning up, and a chef father, who makes delicious meals for us every day, and never gets tired of eating, although the meals made by my father are very delicious, but I still like to eat the beer duck he made the most, not only has a faint aroma of wine, but also does not make people feel too tired, and there is no fishy smell at all. It's because I think the beer duck made by my father is delicious, I sometimes order this dish when I eat out, but it doesn't taste as good as my father's cooking, either it smells fishy or the duck meat is not so soft and rotten, and it is very laborious to eat, which will affect the appetite very much, after I got home, I told my father about this situation, and my father smiled and said the reason. After listening to my father's description, I knew that his secret recipe for making beer duck turned out to be an extra step, and this step is to stir-fry, stir-fry the fat in the duck meat, so that the fishy smell will volatilize with the high temperature, not only is it not greasy, but it also tastes good, so I will share with you the chef's father's method of making beer duck.

The first step, first of all, the prepared duck is cleaned, then chopped into a small piece, put into the water, add enough cold water and a spoonful of edible salt, soak for 20 minutes, let the edible salt release the residue and blood in the goose meat, reduce the burden behind, after the goose meat is soaked well, take it out, put it into the pot to make water, the purpose of this is also to remove the fishy smell. The second step is to add a small amount of vegetable oil to the pot to moisten the pot, then put the goose meat into it, and use medium heat to bring out the vegetable oil in the pan until the duck meat is fried to a slight yellow, which means that the vegetable oil inside is burst out of the pot, and at the same time the fishy smell of the goose meat is removed, and then the dish will be set aside.

The third step, leave oil in the pot, put in ginger slices, star anise, garlic, stir-fry over medium heat to bring out the fragrance, then put in the goose meat, add old rock sugar, dark soy sauce, light soy sauce and stir-fry until the surface of the goose meat is evenly colored, and then pour in the beer, before the goose meat is on the line, first boil with red, then turn to medium-low heat and simmer for half an hour, and finally add an appropriate amount of edible salt seasoning before the pot can be eaten. The above is the way the chef's father makes beer duck, and the delicious recipe of the beer duck he made is to add more to the step of bursting the pot, and the vegetable fat in the goose meat is blown out, so that the fishy smell inside is taken away, so that the goose meat tastes more crispy, so the next time you make beer duck, don't forget to burst the pot, otherwise don't blame yourself for making goose meat that is not delicious.

It can be roasted with a fireplace, and the sauce is brushed to preserve the flavor of the beer, and it is very juicy with the sauce aroma.

When making beer duck, you must marinate it for half an hour, then put it in the pot to add beer, and then put in an appropriate amount of baking soda, which not only has no fishy smell, but also is not dry or woody.

You can add some cooking wine, which can also better remove the fishy smell, the taste is very good, you can add some ginger when you make it.

Beer duck is one of the most common home-cooked dishes, and there are many ways to prepare it. The main ingredients are duck and beer. Beer duck is a unique flavor of wine delicacies, is the duck meat and beer stewed together into a dish, so that the nourishing duck taste is stronger, duck meat is not only fresh and fragrant, but also with a beer fragrance, is a dish loved by the majority of diners.

Duck and chicken, my family doesn't like too soft and rotten, I like the kind of chewy and more chewy. Besides, the duck I bought this time is relatively small, and it is written that it is a duckling, which should be better burned. So time is not static.

Change according to your favorite and your own cookware. To make stew, you should add enough water at one time, do not add water halfway, this dish uses a bottle of beer in a glass bottle, if it is canned, add water, and the water should just submerge the ingredients. If you use gas, you should go and see it halfway through, so as not to burn it dry.

When adding salt halfway, you must pay attention to the lighter taste than your own, because the taste will be aggravated after the juice is collected.

After the oil is heated, add 2 tablespoons (20-30g) of bean paste, an appropriate amount of Sichuan pepper (a pinch is good, you can't use the specific number of pieces, I believe you understand the amount), dried chili pepper (cut into sections), cinnamon, cumin, bay leaves, star anise, green onions, ginger and garlic slices, millet spicy (cut into sections, depending on personal taste, the spiciness can be adjusted), and fry for about 1-2 minutes. In fact, these spices are for the sake of flavor and fragrance, and this dish is mainly to eat the fresh aroma of duck meat, so as long as a little bit of flavor is fine, and putting too much will cover the fresh fragrance of the duck itself.

Beer duck may seem like a difficult dish, but it's actually very easy to make, and it's almost hard to fail, as you can see from what my classmates made on their phones. To make beer duck, you first need to stir-fry the duck to get oil, then add spices and stir-fry until fragrant, and then add enough beer to simmer it. The subcutaneous fat of the duck is relatively thick, so generally there is not much oil to be added to the pot, the duck can stir-fry a lot of oil out, if the oil is more stir-fried, you can not eat too greasy friends, you can pour out a part of the oil first, and then fry it according to the later steps.

Duck to choose less oil and thin skin of the duck, duck meat chop small pieces and then fly water, and then use low heat to fry the duck pieces fragrant, put out the set aside, boil the oil into the pot and put in the rock sugar to fry and then add bay leaves, cinnamon, star anise, dried chili, green onions to fry out the fragrance, and then pour the fried duck meat into the stir-fry, add a small amount of salt to taste, and then pour in the beer that submerges the duck meat for 20 minutes, and then reduce the juice over high heat.