How do you make a super delicious beer duck yourself?

I like to put a lot of shiitake mushrooms in beer duck, and the taste is very fragrant.

Beer Duck: Let the duck be processed in the store, cut into pieces, and don't want the belly. After taking it back, rinse it in water.

Prepare a little ginger slices, garlic and green onions. After boiling the old wine, rinse the duck pieces in the boiling water, drain the water and set aside. Start the oil pan (a small amount of oil), after the oil is hot, put the green onion, ginger, garlic and millet in the pot and stir-fry spicy, fry the fragrance and then put in two spoons of bean paste and stir-fry evenly, and wait for the bean paste and edible oil in the pot to fuse almost, then pour the duck meat in.

Put the duck pieces and fry them over high heat (pay attention to protection, anti-oil splashing), add sugar color while frying, after the duck meat is quickly broken, turn to medium heat, add ginger pieces (crushed), garlic segments, green onion segments, grass fruits, five plus peels, cinnamon, bay leaves, tangerine peel (you can add half a dried chili pepper), heat the water, the water is about half of the duck meat, and then pour beer into the pot, because there is already water in the pot, so the beer does not need to pour too much, just wait for the water in the pot to submerge the duck meat. First turn on high heat to boil the soup in the pot, and then turn to low heat and simmer, the beer duck must be stewed slowly, so that it is fragrant. Add a little vinegar and brown sugar (more sugar).

Simmer for 2 hours, pay attention to every 20 to 30 minutes to see, duck is easy to stick to the pot, stir a few times with a spatula. After an hour, add an appropriate amount of salt and half a box of fresh tea tree mushrooms. When the water is half dry, add 2 dried red rice peppers, add fresh soy sauce, some garlic leaves, and stir-fry the garlic leaves a few times will slowly bring out the fragrance.

At this time, put in a can of beer again, simmer for about 10 or 20 minutes, and it will be out of the pot.

Ingredients for beer duck: a slaughtered duck, or 2 to 3 pieces of half a duck, a bottle of beer about 500 ml, Sichuan pepper, star anise, bay leaves, cinnamon, tangerine peel, ginger, kaempfera, lemongrass grass, green onion, ginger, a little garlic, salt, rock sugar, cooking wine, light soy sauce, dark soy sauce, appropriate amount of monosodium glutamate, fresh green and red horn pepper 2 slices each for later use. Beer Duck:

The selection of duck meat is the key to whether beer duck is good or not, we can choose the delicate meat of Beijing duck, Cherry Valley duck, Muscovy duck, hemp duck, duck and other ducks are only suitable for stew. Chop off the slaughtered duck's head, duck paws, and duck wings, chop it into pieces of uniform size, put it in a pressure cooker, add eight spices such as peppercorns, an appropriate amount of cooking wine, a little salt in cooking wine, and a knot with a green onion, put it on the stove to wait for the pressure cooker nozzle to bubble, turn off the heat and simmer for 5 minutes, open and remove the duck meat, pick out the spices, and let the water cool for later use. Pour in the green onion, ginger and garlic from the oil pan to fry the fragrance, pour in the duck meat and continue to stir-fry, add light soy sauce, dark soy sauce, rock sugar, monosodium glutamate and stir-fry well, pour in beer, boil over high heat, slow heat to collect the juice, and finally add green and red sheep's horn pepper to stir-fry, you can put out of the pot and put the coriander to decorate, and the beer duck with full color and flavor is ready.

It is very important to choose a duck, if the duck is not selected well, the taste will not be good.

Material. Duck: 600 grams;

Beer: 350 ml; Ginger: to taste; Garlic:

Amount; Green onions: to taste; Star anise: to taste; Cinnamon bark:

Amount; Sichuan pepper: to taste; Dried chili peppers: to taste; Dark soy sauce:

Amount; Sugar: to taste; Essence of chicken: to taste; Cooking wine:

Amount; Beer duck preparation.

1. Wash and drain the duck, remove the fat skin and cut it into pieces, and chop the duck meat into pieces (you can also cut the skin directly); Wash star anise, cinnamon and peppercorns; Wash the dried peppers and cut them in half and remove the seeds; Slice the ginger, pat the garlic loose and peel, and cut the green onion.

2. Put the pot on the fire, fry the duck skin to get the oil, then add star anise, cinnamon, pepper, ginger slices, garlic, and fry over low heat to bring out the fragrance.

3. Add the duck meat, turn to high heat and fry, fry the moisture in the duck meat until the duck meat is oily.

4Add two teaspoons of cooking wine and stir well, then add dried chili peppers and two teaspoons of dark soy sauce, stir-fry until the duck meat is colored.

5Add an appropriate amount of salt, chicken essence and a small amount of sugar, stir well, pour in beer, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes.

6. Add chopped green onion and stir well.

I think it's super delicious beer duck, you must choose a very good beer, I think it's very good to Daedong River beer in South Korea, and put a little ginger to remove the fishy.

A delicious beer duck starts with preparing the tender duck, then finding out the flavor you like, following the steps to prepare the ingredients, and making it all delicious by yourself.

Beer duck, the most important thing is beer, it is best to use the best quality beer, and then cook it with fresh duck to make a delicious beer duck.

A delicious beer duck must be made with beer, that is, when you compete for this duck, you must put a very, very large amount of beer.

Making a super delicious beer duck is a very simple task, just pick fresh duck and good beer.

Be sure to put a lot of beer duck, otherwise you will be ruthless when roasting, you must use fruit charcoal to roast, otherwise there will be a trace of fruit wood aroma.

Of course, there is a need to put beer in the beer duck, and we need some high concentration in the choice of beer.

I think the best way to make a super delicious beer duck is to control the degree of beer and duck, and I think it's very delicious.

Pour the beer into the pot, add the garlic and cover it to boil, after boiling, turn to low heat and cook until the juice is reduced, add an appropriate amount of salt and stir well.

I think the easiest way to do this is to wash the duck and soak it in beer for a long time.

Delicious beer duck, tender and delicious, fragrant, many people love to eat.

Delicious and delicious beer duck preparation:

Ingredients: Ingredients: 1/2 duck, ingredients: 1 can of beer, 1 head of garlic, sliced ginger, garlic sprouts, some fresh green and red peppers, spices, 6 bay leaves, 2 cinnamon leaves, 3 star anise, some dried chili peppers, seasoning, 1 tablespoon bean paste, half a tablespoon hot sauce, 2 tablespoons dark soy sauce.

1.Chop the duck meat into small pieces in advance, add cooking wine to blanch, and drain the water for later use.

2.Heat the oil, add ginger, star anise, cinnamon, dried chili pepper leaves, and stir-fry until fragrant.

3.Pour in the duck meat and stir-fry, add bean paste, rock sugar and spicy sauce, light soy sauce and dark soy sauce, stir-fry evenly.

4.Add beer and warm water, cover and simmer until half of the soup remains. Pour in the garlic, add salt, chicken essence, green and red pepper and stir-fry.

5.Remove the juice from the pan.

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 flavor even stronger, and the duck meat is not only fresh in the mouth, but also has a beery aroma. Traditional practices.

Preparation of ingredients. One duck, one potato, six shiitake mushrooms, and a bottle of beer.

Beer duck raw materials.

Beer duck raw materials.

Star anise, one cinnamon, two slices of ginger, a small piece of old ginger crushed, two garlic cloves, a handful of shallots, cut the green onion into white sections, chopped green onion leaves, and Sichuan pepper.

Steps: 1. Chop the duck and wash the blood water (the frozen 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.

2. 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.

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

4. After three minutes, change 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.

Precautions. 1. The potato pieces should not be too small, pay attention to the time when burning, the time is short and the potatoes are not glutinous enough, and they will be pasted into a pile when they are long, and it is better to be soft but not scattered.

2. The smell of duck meat is heavier, first blanch with boiling water, and then stir in the pot until the oil comes out, this method can eliminate the smell of duck meat, the duck meat after stewing is delicious, and the soup is also fragrant and delicious.

3. Stew duck meat with beer, duck soup will have a very strong beer flavor, but the taste of wine will gradually disappear after a long time of cooking, and it will not be intoxicating if you only eat duck meat without drinking soup.

4. The amount of spices should be less than more, the purpose is to enhance the fresh flavor of beer duck, and it is easy to rob the main taste by putting too many spices.

Beer duck ingredients: duck meat, ginger slices, cooking wine, green onions, garlic, chili, beer, star anise, rock sugar, soy sauce, coriander, salt.

Steps: Step 1: Cut the duck into cubes.

Step 2: Add ginger slices and add cooking wine to blanch.

Step 3: Add duck fat to the pot and stir-fry the oil.

Step 4: Add garlic cloves, peppercorns, green onions, and ginger slices and stir-fry until fragrant.

Step 5: Add the duck meat and stir-fry.

Step 6: Fry more.

Step 7: Add soy sauce and beer.

Step 8: Add the beer, add rock sugar, cover the star anise and simmer for 30 minutes.

Step 9: Add salt to taste and collect the juice.

The child's father usually likes to drink a little wine, and likes to pour a glass when he comes home from a busy day. When I'm not busy, I will deliberately stir-fry more snacks, and when I'm busy, I can only have what to cook and eat. Two days ago, he suddenly told me that he hadn't eaten beer duck for a long time, so he had time to make a beer duck for him on the weekend.

After the demand is raised, the request will be met as soon as it is available.

Beer duck is a classic dish with a unique flavor, and many friends love this delicious dish. During the production process, the aroma of beer and the aroma of duck meat are perfectly integrated, which is tender and fragrant, and makes people feel fragrant after eating.

Prepare the ingredients:

Half a duck, a few drops of cooking oil, 1 small piece of ginger, 5 garlic, about 20 Sichuan peppercorns, 1 star anise, 1 tablespoon of rice wine juice, 1 tablespoon of dark soy sauce, 2 green peppers, a little salt, a little light soy sauce, and a beer can.

Directions:

1. Prepare the ingredients, soak the duck in cold water for about half an hour after cleaning, change the water twice halfway, soak the blood water in the duck and then chop it into large pieces;

2. After heating the enamel pot, add a few drops of cooking oil, put a little chopped duck meat and stir-fry slowly over low heat. There will be a lot of oil in the process of stir-frying duck meat, so it is not recommended to add too much oil before stir-frying;

3. Slowly stir-fry over low heat until the surface of the duck meat is slightly yellow, and the fat of the duck meat is slowly stir-fried out;

Step 1]:

First of all, prepare half a duck, chop it into even pieces, soak it in water for about 10 minutes, scratch and wash it a few times, and remove the blood from the duck meat as much as possible. At the same time, prepare three celery and cut them into sections, half of the green pepper is cut into diamond-shaped slices, half of the red pepper is also cut into diamond-shaped slices and put together with the celery, and the green and red peppers are mainly reserved for color matching, which is more beautiful. Slice the ginger, cut the water chestnut into a white section of the green onion, and scatter a small handful of garlic so that the fragrance is more likely to be stimulated.

When all the ingredients are ready, put them in the same pot and add 2 star anise and a few dried chili peppers for later use.

Step 2: Add water to the pot, pour the duck pieces into the fence to control the moisture, and directly put the pot under cold water. Then boil the water and blanch the duck meat to remove the blood and water in the duck meat and reduce the fishy smell. Add a little salt to the bottom taste, 10 grams of cooking wine to remove the smell, and gently push and heat the duck meat evenly during the blanching process.

In the process of slowly boiling water, the duck pieces will slowly precipitate impurities, use a spoon to remove the foam in the pot, blanch the water for about 2 minutes, and then rinse it with water, you can control the water and set aside.

Step 3: Heat oil in the pot, add a small handful of rock sugar and stir constantly, so that the rock sugar will melt quickly and not paste the pot. You will find that the color of the syrup will gradually deepen as the rock sugar heats and melts. Wait until the sauce turns reddish-brown, then pour in the duck pieces and stir-fry for about 2 minutes.

Stir-fry quickly, so that the duck pieces are evenly coated with sugar color, and at the same time, you can also fry the fat in the duck pieces, and fry the duck meat until fragrant.

Ingredients: 500 grams of bone-in duck meat, an appropriate amount of yuba, 2 star anise, 2 small pieces of cinnamon, 2 bay leaves, more than 10 peppercorns, 2 small rock sugar, dried chili, ginger, garlic, green onion, cooking wine, light soy sauce, and dark soy sauce.

Method: 1. Wash the duck meat and cut it into pieces, cut the ginger into slices, cut the green onion into segments, and cut the dried pepper into shreds; After washing the yuba with water, soak it for about 30 minutes in advance, then remove it and cut it into about 2 cm long sections;

2. Put an appropriate amount of water in the pot, add the duck pieces, add a few slices of ginger and green onions, and then put in a little cooking wine, ** (without covering), blanch until the duck pieces change color, then remove them with a colander, rinse the blood foam on the surface with water, and drain;

3. Put a little oil in the pot, add star anise, cinnamon and Sichuan pepper, fry the fragrant duck pieces over low heat, turn to high heat, and fry until the duck pieces are oily;

4. Add a teaspoon of cooking wine, stir well, add dried chili, ginger, garlic, bay leaves, rock sugar, salt, a teaspoon of dark soy sauce, two teaspoons of light soy sauce, and stir well until the duck pieces are colored;

5. Pour in the hot water completely soaked in the ingredients in the pot, cover the pot, bring to a boil over high heat, turn to low heat and cook for about 20 minutes;

6. Add the soaked yuba, stir-fry well and continue to cook for about 5 minutes until the soup in the pot is basically dry, add the green onion section, stir-fry well and then you can get out of the pot.