Can anyone tell me how to make beer roast duck?

Main material: An innocent duck, weighing about 3 pounds, only half of it.

Auxiliary materials: potatoes, green peppers, and green bamboo shoots are cut into small pieces, and put in boiling water for later use.

Ingredients: dark soy sauce, Pixian bean office, ginger slices, a few cloves of garlic, grass fruit, bay leaves, cumin, cinnamon branches, Sichuan pepper, star anise, tangerine peel, Kouren, cooking wine, green onion knots, a bottle of beer.

Step 1: Cut the duck into small pieces ranging from 3cm, wash and drain the blood, add ginger slices, cooking wine, and salt to taste.

Step 2: Oil the iron pot, heat the ginger slices and stir-fry the duck, and pick up Duan Hong.

Step 3, leave the bottom oil in the pot, fry the beans in Pixian County until the red oil is spit out, add ginger slices, garlic cloves, and then stir-fry the duck for a while, and then turn to medium heat after the duck is fried, add dark soy sauce, grass fruit, bay leaves, cumin, cinnamon branches, peppercorns, star anise, tangerine peel, Kouren, cooking wine, green onion knots, and pour beer into the submerged duck meat until the lid is covered. When the duck meat is just cooked, pour in the potatoes, green peppers, and green bamboo shoots. After the beer is dried, remove the green onion knots, and serve the dishes such as star anise and tangerine peel.

Then it was time to throw off his arms and fight for the potatoes to eat. The duck meat of this dish is soft and glutinous, and the aftertaste is long.

Raw materials: a two-month-old duck a bottle of beer half a kilogram of ginger half a kilogram of fresh red pepper (red bell pepper can be used if you don't eat spicy) two taels of chives 30 grams of sweet noodle sauce Appropriate amount of salt and monosodium glutamate Raw material processing:

1. Cut off the duck's head and divide it into two halves, cut off the duck neck from the chest and divide it into two sections 2, the duck paw does not go to the outer skin and cut off, the leg stick is cut off from the root of the leg and the cross knife method is drawn on the cross salt 3, the duck wings are cut off along the chest and the elbow part is two sections.

4. The duck body is cut into inch pieces, the intestines are knotted, the stomach is divided into four parts, and the chrysanthemum shape is cut into chrysanthemums with a cross knife method 5, ginger slices, red peppers are cut into Ling shapes with a hob, and three chives are knotted to make: 1. Pour vegetable oil into a hot pot and fry the duck palms, duck necks, foot sticks, duck wings, duck heads and other large pieces in turn until they are browned and set aside for later use (in order to prevent oil explosion, you can put a little salt when frying) 2. Fry the duck meat until it is fragrant, add the large pieces that have been fried before, then add the sweet noodle sauce and stir-fry the sauce to make the sauce fragrant, and then put in the ginger slices, Then pour in half a bottle of beer, add an appropriate amount of salt, cover the pot and let it simmer for 15 minutes. 3. Add red pepper, pour in an appropriate amount of beer, put an appropriate amount of monosodium glutamate, and simmer for 10 minutes until the juice is reduced, then add the green onion knots and stir-fry, then remove from the pot and put on the plate.

Authentic beer roast duck can't be said clearly by telling it alone, or you still have to rely on your own actual practice. I learned it in a place in Wuhan that specializes in specialty snacks, and now I also open a specialty snack bar. With the same name as them, my shop is also called Spicy in the Incense Pot.

It's not something that can be explained in a few words.

Beer roast duck preparation:

Ingredients: One duck.

A can of beer. Salt and black pepper to taste.

Steps:1Wash the duck and remove the offal and excess fat.

2.Use a kitchen exhaust fan or hair dryer to blow the feathers off the surface of the duck.

3.Make a few cuts on the surface of the duck so that the skin of the duck is not too tight when grilling. Preparation of paulownia.

4.Use a paper towel to absorb moisture from the surface of the duck's sails.

5.Stuff a can of beer into the duck's belly and roast the duck in an oven preheated to 180°C for 20 minutes.

6.Before roasting, mix salt and black pepper evenly and set aside.

7.After 20 minutes, remove the duck, pour the remaining beer into a plate, return the duck to the oven again, reduce the temperature to 150°C and continue to roast for 1 hour.

8.Once baked, remove and sprinkle evenly with mixed salt and black pepper on the surface of the duck, then return to the oven and bake for 5 to 10 minutes until the surface of the duck is golden brown.

9.After baking, take it out and let it cool slightly before cutting into pieces and enjoying.

Beer roast duck. Beer roast duck is a new type of food, which is made of juona northern thin duck with dozens of precious medicinal materials and ingredients through pickling, cooling, washing, roasting and other processes.

Boil marinade: add 150 parts of water in the pot, first add star anise, cinnamon, fragrant sand, angelica, grass fruit, pepper, cumin, thyme, white button, red pepper, fire to boil, keep warm for 2 hours under pressure cracked pants, then add salt 10 18, rock sugar 2, cooking wine 2, beer 20 40 parts, monosodium glutamate 4 parts, chicken essence, honey Yanjian, green onion 2 6 parts, ginger part, stir well, cool to room temperature, and then put the cleaned duck into the above brine to soak for 10 hours, Then remove and drain for 2 hours and bake at 250 -220 for 2 hours until the skin is browned.

1. Wash half of the duck, remove all the inedible parts, and cut off the duck palm, and it is best to cut off part of the neck, because the duck neck is relatively long, which is not conducive to rotating and roasting in the oven.

2. Enlarge the washed duck in a large basin, add salt and rub for 5 minutes, then turn to a small basin, add 1 gram of dark soy sauce, two pieces of old ginger, a small piece of cinnamon, two star anise, and then pour a bottle of beer into the state, stir evenly, compact, and it is best to submerge all the ducks under the liquid surface. Finally, put it in the refrigerator and marinate for more than 12 hours.

3. Wear the marinated duck on the roasting fork, fix it with a fork, and drain off the excess water. Place the baking tray on the bottom layer to receive the oil, select the roast chicken program, heat at 200 degrees, and bake for 90 minutes.

Dilute grams of maltose with 50 grams of boiling water, and add an appropriate amount of cooked white sesame seeds. Bake for 30 minutes, dip a brush in sesame sugar water and brush the duck evenly several times. Then brush it a second time after 20 minutes, and a third time after another 20 minutes.

Brush all the sugar water three times. The remaining 20 minutes can be more careful, the size of the duck is different, pay attention to the Zen traces do not bake.

5. Finely chop a slice of ginger, add 1 gram of oyster sauce, 2 grams of steamed fish soy sauce, 5 grams of dark soy sauce, boil with chili powder and an appropriate amount of water to make a sauce, and you can dip it when eating.

Beer duck preparation.

Ingredients; Half a duck.

Accessories; 1 tablespoon vegetable oil, 2 slices of ginger, 1 clove of garlic, 3 green onions, 5 dried chilies, 1 tablespoon of salt, 15 ml of light soy sauce, 5 ml of sugar, 1 can of beer.

1. After half a duck is cleaned, cut into pieces, drain and set aside;

2. Shred the green onion and ginger, and cut the garlic into cloves;

3. Put the wok on the fire, pour in an appropriate amount of vegetable oil and heat it; Add green onions, ginger and garlic, star anise, dried chili peppers and stir-fry until fragrant, and remove the green onions, ginger and garlic;

4. Add the duck meat and stir-fry over high heat;

5. After the duck meat turns white and becomes smaller, turn to low heat and stir-fry the duck fat; Add an appropriate amount of light soy sauce and salt;

6. Add an appropriate amount of sugar and stir-fry evenly; Then pour in a can of beer, slightly submerge the duck meat, and visually measure about 1 cm;

7. Cover and simmer over medium-low heat for 25-30 minutes;

8. After the duck meat is cooked soft, the sail bridge will collect the juice over high heat, put it on a plate and start the pot, and the [beer duck] is ready.

9. Finished product diagram of beer duck.

Marinating method and recipe of beer roast duck.

Ingredients: 3 duck legs, 20ml beer. 2 apples and potatoes, 5 cloves, 20 grams of green onions and ginger, 3 cloves of garlic, 2 bay leaves, 30 ml of cooking wine, soy sauce and honey, 15 ml of dark soy sauce, 5 grams of salt, 30 grams of sugar.

Method: 1. Wash the duck legs and pluck out the miscellaneous hairs. Finely chop the green onions and ginger and chop the garlic. Honey, beer, and dark soy sauce are mixed well to make a barbecue sauce.

2. Put cloves, bay leaves, salt, sugar, soy sauce and cooking wine in a large bowl, add green onions, ginger and minced garlic and mix well to make a marinade, and the duck legs are smeared with the marinade and marinated for 24 hours.

Well, the beer duck is indeed delicious.

One first is to choose a white-striped duck.

Second, prepare spices, spices are: cloves, meat, cumin, star anise, fragrant fruit, grass fruit, cinnamon, cumin, bay leaves, grass grass, etc., plus green onions, ginger, garlic.

3. Pork bones, chicken bones, duck bones, and spices for 3 hours.

4. Add seasonings to the brine, salt, monosodium glutamate, honey, and beer.

5. Put the washed duck into the brine and marinate for 8-12 hours, the time is determined according to the climatic conditions.

6. Remove the marinated duck and drip dry.

Seven ovens roasted golden brown can be baked.