How do you make beer duck delicious? Please guide the master, thank you!

Method: 1. Chop the duck into pieces, wash and drain the water, and marinate it with cooking wine, light soy sauce and starch for half an hour.

2. Put oil in a wok, add peppercorns and fry until fragrant, add ginger and garlic and stir-fry until fragrant, and pour in bean paste.

3. Pour in the marinated duck pieces and stir-fry until the meat is white.

4. Add the prepared spices and dark soy sauce, pour in the whole bottle of beer, add a bowl of water and simmer for about 20 minutes, then add the potatoes cut into small pieces.

5. Simmer over low heat until the meat and potatoes are cooked, and the soup is almost collected and add salt and chicken essence to taste.

Wash the duck Then boil it in water, put the ginger slices 4 to 5 minutes after the water boils and dry (throw away the ginger slices) Use the duck meat to burst, then add 8 jiao ginger and cinnamon Salt and monosodium glutamate Put a small amount of water to boil, and after the water boils, introduce it into the pressure cooker Add a lid like beer.

I did. The taste was ok. The method is simple.

1.Stir-fry the sliced duck first (don't add anything) to remove the smell of the duck and remove the blood. (Three or four minutes is fine).

2.Remove the pan. Put a piece of ginger. Stir-fry the duck until fragrant. Continue to fry (about 10 minutes) 3Pour in the appropriate amount of beer. Simmer for about 30 minutes.

Personally, I don't think there's any need to add salt. Add some chicken broth and you're good to go)

Prepare the materials first. Then heat the oil and stir-fry the ingredients until fragrant, then add the duck to stir-fry to taste, and then add the beer. Add two more bowls of water, cover the pot, simmer for half an hour, and then reduce the juice.

After the duck meat is cut into pieces, it should be put into cooking wine and put in hot water to pass the fishiness. Then heat the oil, add the green onions, ginger, garlic and star anise, and finally put the duck meat into the pot and pour in the beer.

Wash the duck and prepare green onions, ginger, fennel, soy sauce, beer, and red yeast rice noodles.

First put the duck in a pan and fry it slightly (put the green onion, ginger, and fennel in the duck's belly), then pour in the soy sauce, add red yeast rice noodles, and turn the duck over in this red soup, so that the duck can be evenly colored, and finally pour in beer. It is best to let the broth submerge the duck. Cook over high heat for 10-15 minutes, then switch to low heat for about half an hour (mainly crispy).

Finally, drain the soup. Can.

Place the duck in a plate with coriander on all sides (garnish). The color, fragrance and taste are complete.

I don't like to eat duck, I always feel that there is a bad smell. Until I traveled to Chongqing, I accidentally ate a beer duck, and I was conquered by its deliciousness in an instant, the duck meat was fresh and juicy, and I tasted the fragrance of wine, and I unconsciously ate an extra bowl of rice. <>

First, prepare the ingredients.

Cut the duck into pieces, put water in a boiling pot, put a few slices of ginger, add two spoons of cooking wine, pour in the duck after boiling, blanch for three minutes, skim off the foam with a spoon during the period, and then take out the water to control the water for later use. It is recommended to use kitchen paper to dry the surface moisture of the meat to facilitate cooking for a while.

Peel one potato, cut it into hob pieces, remove the stems and seeds of three or five green and red peppers, and break them into small pieces.

Cut the green onions into sections, pat the ginger flat and cut into cubes, peel and cut five or six garlic halves in half. <>

Second, fried duck.

Put oil in a frying pan (the amount of stir-fried vegetables is usually good, because the duck skin will produce oil), boil until it is 70% hot, turn to medium-low heat, pour in the duck pieces and stir-fry. In the meantime, use a spatula to continuously press the duck meat, especially the part of the duck skin contains fat, and slowly fry the fat inside with hot oil, which will be more fragrant.

Three, stewed duck.

Put the soy sauce, dark soy sauce, oyster sauce and a handful of rock sugar, turn a circle along the edge of the pot, pour in a can of beer, and use the heat of the pot to stimulate the aroma of the beer, and the beer can be submerged in the 2 3 position of the ingredients.

Add the potatoes, cover the pot and simmer over medium-low heat for about 30 minutes. When the soup is about to dry, turn to medium-high heat, pour in the green and red pepper pieces and stir-fry, taste the saltiness with chopsticks, add a little salt, and you can get out of the pot.

In order to highlight the fragrance of beer, beer duck does not need to put seasonings such as Sichuan pepper star anise, but it will dominate. Even the potatoes inside absorb the aroma of duck meat and the freshness of beer, making them extra delicious. Let's try it, it's very simple, and it's easy for a novice in the kitchen.

When making beer duck, first of all, we need to prepare the beer to prepare the duck, and at the same time, we need to make the surface particularly good, and then add the beer jelly for about 20 minutes before it can be cooked, but we must pay attention to the heat and the amount of seasoning.

Be sure to pay attention to the heat, prepare the relevant ingredients in advance, wash the duck legs, take them out and rinse them after the pot under cold water, heat the oil, add green onions, ginger, garlic slices, ingredients, star anise, Sichuan pepper and dried chili peppers, and then put the duck legs just prepared into it, and then add a can of beer, add salt, chicken essence, monosodium glutamate, oyster sauce sauce, light soy sauce, millet spicy green onions, coriander, cover the lid and cook for about 30 minutes. When it comes out of the pot, you can add an appropriate amount of cooked sesame seeds.

First of all, buy fresh duck legs, cut them into cubes, then soak them in hot water, soak them in bloody water, peel the yams, cut them into cubes, boil the water, blanch them and take them out for later use, sprinkle some chopped green onions on the duck legs, and then add them to the beer pot to boil. After 20 minutes, add some other ingredients and simmer for another 10 minutes, and you're done.

I don't like to eat this kind of food, so I don't like how to make beer duck.

Heat the oil, add the chopped garlic, green onions, star anise, cinnamon, ginger slices and stir-fry until fragrant, add the duck meat and stir-fry, pour in the soy sauce and continue to stir-fry, stir-fry until the duck meat changes color, pour in the beer and stir, cover and boil, add the mushrooms and potato pieces after boiling, continue to stir-fry evenly, heat the oil in the pot, put in the dried chili peppers and cut ingredients, add the duck meat and fry until golden on both sides, put in light soy sauce and beer, add seasonings and simmer for 30 minutes over medium and low heat, reheat and pour oil, first put in the duck meat and fry the water, this process takes about 3 minutes, Then add ginger and garlic, dried chilies, small chili peppers, pickled peppers, pour in a little mash and stir-fry again to bring out the fragrance.

<> the fried duck pieces into an electric casserole. The pot for stir-frying the duck does not need to be cleaned, pour in half a pot of water and bring to a boil. Pour boiling water into the casserole, be sure to add boiling water.

You can't put cold water, the water will probably flood the duck meat. Because the fishy smell of duck is relatively strong, it is said that beer is usually used instead of water when stewing duck or braised duck. Let's make beer muscovy duck again, the braised on it almost needs to prepare duck.

First put the duck meat in the pot to stir-fry, put some oil in the golden pot on both sides to heat, put the duck meat in and slowly stir-fry until the duck meat is fried dry, then add ginger, green onions, star anise, then put in some light soy sauce and a few pieces of rock sugar, stir-fry a few times and pour in a can of beer, cover with a lid.

After 40 minutes, the duck is stewed into the flavor and the oil can be turned on high heat to collect the juice, or stir-fry from time to time, the soup should not be too dry, thick can be, otherwise it will affect the taste. Roast the duck, cut the duck into pieces, burn the oil, shallots, ginger, garlic, cumin, stir-fry the duckling, and stew the beer to put the chili pepper into the pot and fry until fragrant. Pour in the duck and sauté the duck dry.

Add light soy sauce, dark soy sauce, cooking wine, and a bottle of beer, sprinkle with salt and chicken essence. Then add water just enough to soak the duck, cover the pot and cook for 40 minutes. Sprinkle with chopped green onions, and the delicious beer duck is ready.

Let the boiled duck meat cool, cut it into small pieces, put it in the oil pan and stir-fry, stir-fry the meat fragrance, put in the ginger and garlic that have been stir-fried in front and the chopped millet pepper (chopped), stir-fry and mix well, add an appropriate amount of salt and dark soy sauce to season and color.

Heat the oil in the pot, add rock sugar, fry the sugar color, then add the blanched duck meat and stir-fry evenly, then add beer to cover the duck meat, then add light soy sauce, oyster sauce, chicken essence, salt, cooking wine, green onions, ginger and garlic, boil over high heat, turn to low heat and simmer until the soup becomes less and then collect the juice.

1. Prepare 1500 grams of duck meat, soak it overnight, clean it, and chop it into small pieces with a quick knife.

2. Put the duck meat in a pot under cold water, add green onions, ginger and cooking wine, bring to a boil over high heat, blanch for 5 minutes and remove it.

3. The auxiliary materials that need to be used, a piece of hot pot base, green onions, ginger slices, Sichuan pepper, dried chili peppers, bay leaves, star anise, cinnamon, and two bottles of beer.

4. Heat the oil, wait for the oil temperature to become 5 hot, add spices, and then a spoonful of Pixian bean paste, turn to low heat, and fry the red oil and fragrance.

5. Add 3 catties of duck meat, stir-fry evenly over high heat, let the meat be coated with a layer of sauce, and fry the fragrance.

6. According to the amount of ingredients, add an appropriate amount of beer, which can be covered by duck meat.

7. Add an appropriate amount of salt to taste, if it is an ordinary pot, bring to a boil on high heat and turn to low heat, and simmer for 40 minutes. 8. With a variety of vegetables, wide flour, meatballs, etc., it is very enjoyable to eat, if you eat it directly, add a little more than 3-5 minutes, in fact, duck meat is also very easy to cook.

Put the duck in the pressure cooker, add two bottles of beer, 500ml of water and ginger slices, press with a pressure cooker, beat the air pressure for 23 minutes, and put the pressed duck into a bowl. Heat oil in a pan, add five tablespoons of sugar, wait until the color of the sugar starts to turn rusty and bubble, quickly add the duck meat, stir-fry quickly, add two spoons of soy sauce and continue to stir-fry for 30 seconds. Add the leftover soup from the duck before pressing, millet pepper, a little cooking wine, pepper, vinegar, a spoonful of oyster sauce, salt and garlic, cook for three minutes, reduce the juice and it is ready to go.

If you want to make a delicious beer duck, we need to fry the beer duck, then put five spices and stir-fry it with it, and then we put beer in it and cook it together, and then put a lot of chili pepper and peppercorns.

Add the duck pieces and stir-fry, add dark soy sauce, light soy sauce, sugar, dried chili, star anise, cinnamon, and finally pour in a bottle of beer and a small amount of water, turn to low heat and simmer for an hour after boiling.

Roast duck meat is best blanched, which can remove the fishy smell of duck and is also conducive to health. Procedure: Food.

1000 grams of hemp duck, beer sprinkle. Since no water is added to prepare this dish, a bottle of beer can be used. Condiments.

15 grams of salt, 5 grams of chicken essence, a bottle of beer (large canned), 5 grams of oil, 2 grams of sesame oil, onion and garlic, appropriate amount of star anise, appropriate amount of good ginger, appropriate amount of cinnamon, appropriate amount of dried chili. The duck is cleaned first, then chopped into small pieces. Prepare a pot in advance to blanch the duck with cold water first, pour some rice wine in the case of blanching, so as to remove the fishy smell of the duck, and in the case of blanching, there will be some blood foam floating to skim it off, <>

Then scoop up the duck meat and drain the water to set aside. Cut the green onion into slices, remove the skin of the garlic and then chop it into crumbles. Put an appropriate amount of oil in the pot, then pour in sesame oil and various spices to carry out the stir-frying, then put in the duck meat, and then pour in a little light soy sauce and oil, and see that the color of the duck meat has already been colored, you can pour a bottle of beer in.

Simmer for an hour or so and you're done. Ten minutes before the meal, remember to reduce the juice over high heat, and then sprinkle the green onions on top and you can get out of the pot. "Beer duck" is a dish of ten flavorful snacks, the key is to use duck meat with beer, through long-term stewing, not only to preserve the taste and aroma of the duck itself, but also to continue to simmer the mellow and spicy seasoning of the beer to the duck.

Take a bite of duck meat, the channel is spicy and delicious with a hint of the aroma of silk beer, which is very attractive. Although beer duck tastes unique, it is not so easy to make, and there are many small details that need to be paid attention to. First of all, duck meat contains a fishy smell, and if it is not solved well during preparation, it is easy to harm the taste of the final product.

So how can it be handled? In addition to its own main ingredient, the cooking of beer sprinkles can reduce the fishy smell of duck meat, <>

Be sure to blanch. Only after blanching can some of the blood in the internal structure of the duck meat be removed, so as to promote the taste of the duck meat to be better, and it is not easy to have some fishy smell and smell. Below, I will share in detail how to make the pure land grip beer duck delicious, and I look forward to helping everyone.

For me, who has been in the industry for more than ten years, customer awareness is the most important thing! Nowadays, everyone lives at a fast pace, but for everyone Chinese, people are iron rice is steel, the first taste is better, the price is moderate and you also need to eat healthy, for health care everyone pays more and more attention, prepare in advance 2 pounds of water reserve, beer sprinkle 1 bottle, ginger, green onion, dried chili, sesame pepper, pepper, bean paste, star anise, cinnamon, ginger, edible oil, animal oil, green and red bell pepper.

We first blanch the duck, then pour hot oil into the pot, add garlic and ginger, then pour in the duck and fry until golden brown, then add salt, watercress and cherry sauce, and beer and wine to cook.

Chop the duck into pieces, put it in the pot, add cooking wine, ginger slices to blanch Zhuo Peiwei mountain water to remove the blood foam, pour oil into the pot, put star anise, chili pepper with medium grains, green onion, ginger, garlic, pepper stir-fry, put in duck pieces, pour in beer and simmer, and finally put a little salt and chicken essence to season the mountain shirt.

When making beer duck, the chain locust first has to remove the blood foam from the duck super water, and then pickle it, so that the beer duck tastes very delicious, and the most important thing is not to add water, as long as you add enough beer.