Beer duck recipe Daquan Home cooking recipe

Ingredient breakdown. Ingredients.

Half a duck. 1 green pepper.

1 red pepper. Ginger 5g

2 cloves of garlic. Beer 330ml

Accessories. 1 tablespoon light soy sauce.

2 1 tablespoons dark soy sauce.

1 tablespoon of cooking wine.

5 rock sugars. 1 teaspoon star anise powder.

Salty and umami taste. Stir-fry process.

One hour is time-consuming.

Normal difficulty. Steps to prepare the beer duck.

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Prepare the materials.

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Cut the green and red peppers into small pieces, slice the ginger, and crush the garlic.

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Wash the duck and chop it into small pieces.

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Put cooking wine, ginger slices, blanching in a pot under cold water, and then remove and control dry.

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Heat oil in a pan and sauté ginger and garlic until fragrant.

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Add the duck meat. <>

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Stir-fry constantly, stir-fry to dry the water.

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Add light soy sauce, dark soy sauce and star anise and stir-fry until colored.

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Pour in beer, a can of beer is 330ml, almost just right, no need to add water.

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Add rock sugar, bring to a boil over high heat, and simmer for 40 minutes.

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Then turn on high heat to reduce the juice.

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When the juice is almost received, add the green and red peppers, stir-fry while continuing to reduce the juice on high heat.

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Reduce the juice until thick.

Hello answer, I have seen your question, and I am replying quickly, please wait for the duck meat to be transferred to the pressure cooker, press for 8 10 minutes after the gas is released, and then return to the pot to collect the juice over high heat.

When the soup begins to thicken, it is advisable to stir-fry with a spatula until the juice is thick and evenly wrapped on the duck meat.

1. Method 1:

Ingredients: green onion, ginger, garlic, peppercorn, cinnamon, a bottle of beer.

Seasoning: beer, soy sauce, oyster sauce, cooking wine.

Boil the duck in water, cut it into pieces, cut it into a bowl with a kitchen knife, put it in a container, add beer (three-quarters of a bottle), cooking wine, and salt and marinate for 20 minutes.

Put oil in the pot, cook until seven are ripe, add cinnamon, star anise, and green onion and stir-fry.

Pour the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and stir-fry, if you like spicy food, you can put some chili sauce to taste.

After the duck meat is sautéed until golden brown, pour in the beer and bring to a boil over high heat.

When the beer is half dry, pour the duck meat into a saucepan and simmer for 10 minutes.

2. Method 2:

Ingredients: 1/2 duck, 3 green chilies, 1 can of beer, 1 small piece of rock sugar, 3 slices of ginger, 2 red peppers, 1 star anise, 1 slice of cinnamon, 1 bay leaf, 2 tablespoons of soy sauce, 1 teaspoon of pepper, appropriate amount of oil and salt.

Cook the duck meat under cold water, add ginger slices, bring to a boil over high heat and drain.

Heat a pan, add a little oil, add the blanched duck and stir-fry.

Stir-fry the fat on the surface of the duck meat, and when the surface is slightly yellow, add ginger slices and ingredients to continue stir-frying.

After stir-frying a few times, add rock sugar, then add an appropriate amount of soy sauce and continue to stir-fry until the surface of the duck is colored.

Add a large pot of beer, cover all the duck meat, bring to a boil over high heat, reduce the heat to low and cook for 30 minutes.

Add the green peppers, stir-fry evenly and reduce the juice over high heat.

Finally, add salt and pepper to taste.

Put it in a small pot and go with beer, it's delicious.

3. Method 3:

Ingredients: a duck, a potato, six shiitake mushrooms, a bottle of beer, star anise, a cinnamon, two slices of ginger, a small piece of old ginger, two garlic cloves, a handful of shallots, white onion cut into sections, green onion leaves minced, Sichuan pepper.

Chop the duck and wash the blood (freeze the duck should be soaked in cold water until thawed). Fill the pot with cold water, add the crushed ginger, bring to a boil over high heat, pour out the duck pieces and drain the water, pick out the ginger, wash the pot, and wipe dry.

Heat oil in a pot, add garlic cloves, green onions, star anise, cinnamon, ginger slices and stir-fry, pour in duck pieces and add a little soy sauce and stir-fry. Pour in the whole bottle of beer, a little vinegar (the meat is more likely to rot if you put vinegar), cover the lid, bring to a boil over high heat (cut the potatoes and shiitake mushrooms into pieces, the potato cubes can be larger, set aside), and cook for a while so that the soup looks thicker.

Change to low heat and simmer, add potato wedges and shiitake mushrooms when half of the soup is left, change to high heat and bring to a boil and then turn back to low heat.

After 3 minutes, change the heat to high heat, add appropriate soy sauce (for coloring) and stir-fry, and reduce the juice on high heat. Put the chicken essence in the pot, put it on a plate and sprinkle with minced green onions.