What are the practices of beer duck? What is the practice of beer duck?

Teach you how to make beer duck simple and delicious.

Preface. Duck meat is rich in nutrients, especially suitable for summer and autumn seasons, which can not only supplement the over-consumed nutrients, but also remove the discomfort caused by summer heat to the human body.

Material. Ingredients: 700g duck;

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of star anise, appropriate amount of red pepper, appropriate amount of rock sugar, appropriate amount of cooking wine, appropriate amount of soy sauce, 600ml of beer, appropriate amount of oil, appropriate amount of salt. Beer duck.

Half a duck, remove the fine hairs from the skin, wash and chop into pieces.

Cut the green onion into sections, slice the ginger, wash the star anise and red pepper and set aside.

Boil an appropriate amount of water in a pot, put 3 slices of ginger, blanch the duck meat for about 5 minutes, remove and wash to control the water.

Put a small amount of oil in the pot, add star anise, chili pepper, green onion and ginger, and stir-fry until fragrant.

Add the duck meat and stir-fry.

Stir-fry until the duck meat has no moisture, pour in an appropriate amount of soy sauce and cooking wine, and stir-fry a few times.

Pour in the beer, add a few pieces of rock sugar, salt to taste, and simmer over medium heat.

Simmer until the soup is reduced, reduce the juice over high heat, and remove from the pot.

Tips: Duck meat has a lot of fat, so put less oil in it when stir-frying.

I used pineapple beer, which is a bit sour, and it is better to use a regular one

Blanch the duck in pieces, stir-fry the sugar, add the duck meat, chicken powder and salt, light soy sauce and dark soy sauce, and finally add beer and simmer for 20 minutes.

Put the washed duck in a pot and pour in cooking wine and simmer for 2 hours.

My classmates want to drink beer, but the school doesn't allow it! Is it okay for a teacher to do this well?

The home-cooked "beer duck" which can sweep away the rice

Ingredients preparation: duck (no silver should be too big, pick a thinner one, not too much fat).

Seasoning: 1 bottle of beer, ginger, garlic, dark soy sauce, chicken essence, salt, sugar, star anise (fennel), cinnamon.

Steps: Chop the duck into pieces, keeping the head, wings, legs and claws intact so that they can be put together for plating.

Add a little oil to the wok and heat it, then add star anise, cinnamon and green onion to stir-fry socks.

Put the duck meat into the pot and stir-fry, add seasonings except for beer, add beer and simmer for 10 minutes, put it in a pressure cooker, steam for about 10 minutes, and then turn off the heat.

Cool naturally until you can boil, then put it in a wok to drain the water, and then add salt or sugar to your taste. When the water is drained, put on a plate in the shape of a duck and sprinkle with chopped green onions.

Ingredients: half a duck, half an onion, a green pepper, a red pepper, 6 slices of ginger, 4 cloves of garlic

Appropriate amount of star anise, appropriate amount of cinnamon, 6 dried chili peppers, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of salt, and a bottle of beer.

Steps

1) Prepare all materials to wash and set aside;

2) Chop the duck into pieces;

3) Cut the chili, ginger, garlic and onion into cubes and set aside; Set sail.

4) Pour the duck pieces into the pot, add an appropriate amount of water, put two slices of ginger, add a few drops of cooking wine, boil for two minutes and remove it;

5) Rinse with clean water after removal, drain and set aside;

6) Pour an appropriate amount of oil into the pot and stir-fry the duck pieces until fragrant;

7) When the duck pieces are stir-fried until the oil is oozing, add ginger, garlic, star anise and cinnamon and continue to fry for about 2 minutes;

8) Then add an appropriate amount of cooking wine and stir-fry with light soy sauce until colored;

9) After stir-frying until fragrant, pour in the beer and dried chili peppers and cook together, cover the pot;

10) When the soup is half dry, add an appropriate amount of salt to taste;

11) When the soup is left in one-third of the soup, pour in the green and red peppers, and onion cubes and continue to stir-fry all the vegetables for the next generation, and you can do it. ）

12) Serve on a plate.

Materials

1/2 duck, 400 ml beer, 1 green pepper, 1 red pepper, appropriate amount of oil, a pinch of salt, 2 tablespoons of light soy sauce

Half a tablespoon of dark soy sauce, 6 rock sugars, 2 star anise, 1 green onion, 6 garlic cloves, 1 small piece of ginger, 10 dried chilies.

Steps

1) Chop the duck in advance, dried chili, star anise, green onions, ginger, garlic washed, beer;

2) Wash the green and red peppers;

3) Green pepper state, red pepper cut into small pieces, ginger slices, garlic pat loose, green onion slice;

4) Boil the duck pieces in a pot under cold water until boiling and blanching;

5) Remove and rinse off the foam and control drying;

6) Add an appropriate amount of oil to the pot, pour in the duck pieces and fry the water dry, and stir-fry the duck fat properly;

7) Add ginger slices, green onion slices, garlic and dried chili peppers and stir-fry until fragrant;

8) Add light soy sauce, dark soy sauce, rock sugar and star anise and stir-fry to color;

9) Pour in the beer and bring to a boil, simmer for 30 to 40 minutes;

10) When the juice is reduced over high heat, pour in the green pepper cubes, red pepper cubes, add salt and stir-fry to break the raw;

11) Serve on a plate and serve immediately.

Tips:

Blanching the duck pieces in water first can get rid of the fishy smell, and stir-fry the duck fat slightly, which will be more fragrant. After 30 minutes of roasting, the beer duck will not be so strong, but it will still be delicious and fragrant.

Beer duck's home-cooked recipe:Tools Ingredients: 500 grams of lean duck meat, 1 cane of beer, appropriate amount of ginger, appropriate amount of green onions, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of chicken essence, appropriate amount of dried red pepper.

1. Wash the duck meat pieces, blanch them to remove the blood, and set aside.

2. Put a little oil in the hot pan, add the chopped ginger, garlic and green onion and stir-fry until fragrant.

3. Add the blanched duck meat to the pot, season with cooking wine, light soy sauce, dark soy sauce, bucket line sugar, salt and chicken essence, and quickly stir-fry until the surface of the duck meat is thoroughly colored.

4. Pour in beer, cover the duck with water, and simmer for 40 minutes until the duck is cooked through.

5. Then fry the dried red pepper and set aside.

6. Reduce the juice over medium-low heat until thick, add the freshly fried dried red pepper, stir-fry evenly and put it on a plate.

Ingredients: 1 duck, 3 cans of beer, 40 grams of green onions, 10 grams of ginger, 8 grams of garlic, 1 star anise, 3 dried chilies, 1 small piece of cinnamon, a little pepper.

Excipients: 20 grams of sweet noodle sauce, 20 grams of light soy sauce, 5 grams of dark soy sauce, 10 grams of sugar, appropriate amount of salt.

Steps: 1. Wash the duck and cut it into pieces.

2. Blanch in a pot under cold water.

3. Skim out the boiled foam and remove the duck meat for later use.

4. Prepare green onions, ginger, garlic and spices.

5. Stir-fry spices, green onions, ginger and garlic in hot oil in a hot pan.

6. Add the duck meat and stir-fry.

7. Add seasonings other than salt and stir-fry for 5 minutes.

8. Add beer, bring to a boil and simmer over medium-low heat for 25 minutes.

9. Add an appropriate amount of salt and continue to simmer for 15 minutes.

10. Finally, turn on high heat to reduce the juice.

Chop the washed duck pieces, wash the blood water, fill the pot with cold water, add the crushed old ginger, boil over high heat, pour out the duck pieces and drain the water, pick out the old ginger, wash the pot, and wipe dry.

Heat oil in a pot, add garlic cloves, green onions, star anise, cinnamon, and 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, cover and bring to a boil over high heat, until the soup looks thicker, change to low heat and simmer.

When half of the soup is left, add potato wedges and shiitake mushrooms, change the heat to a boil and then turn back to low heat. After three minutes, change the heat to high heat, add appropriate soy sauce to color 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.

Beer duck is a special dish with a unique flavor and is a favorite dish among a wide range of diners. It is rumored to have originated in the Qing Dynasty. There are many ways to make beer duck.

The main ingredients are duck and beer. The duck meat is stewed together with beer to make the nourishing duck meat more flavorful, and the duck meat is not only fresh in the mouth, but also has a beer flavor Hu Yuanjian.