If you want to make beer duck not fishy or woody, what production steps should be controlled? What d

The duck is cleaned first, then chopped into small pieces. Prepare a pot in advance and blanch the duck with cold water first, and pour in some rice wine in the case of blanching, so as to remove the fishy smell of the duckIn the case of blanching, some blood foam will float up, skim it off, and then scoop up the duck meat and drain the water to reserve. Cut the green onion into slices, remove the skin of the garlic and then chop it into crumbles.

Put the appropriate oil in the pot, then pour in sesame oil and various spices to carry out the stir-fry, 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.

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. Duck meat is inherently fishy, and if it is not well solved during preparation, it is easy to harm the taste of the final product. So how can it be handled?

In addition to the main ingredient of its own beer spill can reduce the fishy smell of duck meat, there is another key thing, which depends: 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 better, and it is not easy to have some fishy smell and foul smell.

You don't need to pour oil into the pot, immediately put the blanched duck meat, continue to blow the duck meat in the pot, and keep stir-frying until the duck meat is slightly discolored. Out of the pot, just use the oil of the duck meat, and after the oil is moist and hot, add the garlic foam and ginger foam to fry the fragrance (the oil is over-warm, the garlic foam is very easy to paste, and it is very easy to have a bitter taste; The oil is too cold, and the aroma of garlic foam does not come out), put in the prepared bean paste and fry until the Pixian bean paste comes out of the chili oil, and then add the fried duck meat. First bring to a boil over high heat, then turn to Chinese heat and simmer slowly.

Good friends who often cook basically understand that meat food itself will have a fishy smell, and if you don't get rid of this fishy smell well, it is easy to harm the taste. First of all, soaking in cold water can remove part of the blood, and then change the cold water to add blanching water such as rice wine, which can remove some blood and blood foam from the internal structure of duck meat, so that the fishy smell and odor can be reasonably removed; Clean the surface with warm boiled waterIt can remove the blood foam attached to the surface layer, and can solve the fishy smell of duck meat faster. However, remember not to use cold water, otherwise the duck meat will be very dry.

After the duck is cleaned, boil a pot of boiling water and pour it in to soak for about a few minutes;

Wash and drain the water, put oil in the pot, and then put the drained duck into the stir-fry, this step must fry the oil of the duck skin, you can put it in the pot from time to time to turn it, the time is about 5 minutes;

Cut the green onion into sections, slice the ginger, flatten the garlic, cut the green and red peppers into rings, heat the pan with cold oil, and stir-fry the ginger, shallots and garlic;

Pour in the duck pieces again, stir-fry the oil, and the burnt color can appear, prepare the casserole and transfer the duck pieces to the casserole, remove the duck fat and do not add it;

Add spices and condiments, pour in beer, simmer for 2 hours;

Finally, turn it several times to prevent the juice from sticking to the bottom, and sprinkle with green and red pepper rings.

Method: 1. Chop half a duck into pieces and put it in clean water, add a spoonful of salt to grab and soak for 15 minutes, so that soaking will make it easier to remove the residual blood in the duck meat and reduce the fishy smell. 2. Prepare the accessories, wash the green and red peppers, remove the stems and seeds, cut them into diamond-shaped slices, peel and slice the ginger, wrap a green onion knot, cut the rest of the green onion into sections, cut the second half of the green onion, peel and pat the garlic and cut it into pieces for later use.

Prepare a small handful of Sichuan peppercorns, two star anise, three bay leaves and a few dried chili peppers. 3. Rinse the duck pieces after soaking them in blood water, add an appropriate amount of water to the pot, add a part of the cut ginger slices and green onion knots, pour in two spoons of cooking wine to remove the smell, pour the duck pieces into the pot of cold water, turn on the high heat to boil, skim off the foam, blanch for two minutes and then remove the water control for later use. 4. Relax the oil from the pot, add green onions, ginger, garlic and peppercorns, star anise, bay leaves, and dried chili peppers to stir-fry the fragrance, put in the duck pieces to fry the water in the duck pieces first, and fry until the skin is slightly yellow and the duck pieces are dry.

5. Put in a spoonful of bean paste to enhance the flavor and fragrance, turn to low heat and pour a bottle of beer after the red oil is fried in the bean paste, if the soup is not enough, you can pour some boiling water, let the soup cover the ingredients, put in two spoons of light soy sauce and a little dark soy sauce, then pour half a spoon of vinegar, cover the pot and simmer for 30 minutes.

After the duck is cleaned, it is necessary to put a spoonful of salt and soak it for 15 minutes, which can remove the residual blood and water in the duck meat, reduce the fishy smell, add ginger slices and green onions in the production process, pour cooking wine to remove the fish, and the beer duck should be blanched in a pot under cold water, and then the duck pieces should be fried in the oil pan until the surface is slightly yellow, and the duck pieces are dry; Be sure to add bean paste to enhance the flavor, add the bean paste to fry the red oil, turn to low heat and pour in a bottle of beer, and finally need to simmer for 30 minutes.

The trick of making beer duck with a wok to make duck meat is not firewood, fishy, and greasy.

Prepare half a duck, chop it into even pieces, soak it in clean water for about 10 minutes, scrape and wash it several times, and try to remove the blood from the duck meat. At the same time, prepare three celery cubes, half green pepper cubes, half red pepper cubes, and put them together with the celery. Green and red peppers are mainly reserved for color matching, which is good-looking.

Slice a slice of ginger, cut a slice of green onion into water chestnut slices, and sprinkle a small handful of garlic to make the aroma easier to excite. When all the ingredients are ready, put them in the same pot and add 2 star anise and a few dried chilies for later use.

The duck meat is cool and suitable for summer, and the not-so-good thing is that the fishy smell is a bit big. Fortunately, a can of beer can solve the problem neatly. The aroma of malt in the beer drives away the fishy and domineering, leaving only the faint fragrance of malt filling between each fiber of duck meat.

The stewed beer duck is delicious, mellow and tender. In the hot summer, you want to fry a plate of fragrant beer duck, drink and eat. The duck meat with a rich sauce is still quite suitable with two taels of wine, and the thick soup is poured on the rice, so fragrant that the two bowls of rice are not satisfied.

Making beer duck is not difficult, but it is not easy. If you want to make beer duck, you must control every detail in the production process.

Bring the water to a boil in the pot, pour the duck into the bar to control the moisture, add a little salt to taste, boil 10 grams of wine to remove the fishy smell, put the duck into a pot with cold water, and gently push it to heat it evenly. When the duck is placed in a pot with cold water, it will slowly settle the bleeding water. After the water boils, in order not to get stuffy, remove the foam from the pot, blanch it for about 2 minutes, and rinse it with water.

Water control for backup. This step is mainly to remove the blood from the duck pieces and reduce the fishy smell. Heat the oil in a pan and add a handful of rock sugar, stirring constantly to melt quickly.

As it melts while heated, the color of the syrup gradually darkens and turns reddish-brown. Pour the duck pieces into the pan and stir-fry quickly so that they are evenly coated with sugar, this step is mainly to color the duck slices. The above is the answer to the question of how to make beer duck so that the duck meat is not firewood, fishy, and greasy.

The most important thing to pay attention to in making beer duck is to choose to remove the fish, and when you want to remove the fish, you should put in ginger, green onions, garlic and cooking wine. It is better to marinate for an hour in advance to completely remove the fish.

It should be that the duck is boiled first, and then some beer is poured into his stomach. After that, it will be steamed in a pot. I recommend adding a little salt and stir-frying.

When making beer duck, the duck should be blanched first to remove the blood. Then put the dried chili sauce in the pot, stir-fry the beer duck until fragrant, and pour in half a can of beer. Simmer for 40 minutes.

If you don't soak the duck in water in advance, don't add beer, and don't add bean paste, the duck will smell fishy.

If you didn't soak it in cooking wine in advance, or if you didn't add ginger when the empty ants were stir-frying, it might be fishy at this time, and it is recommended to follow my steps above to dig up the dust.

First of all, you must soak it first, so that you can get rid of a little fishy smell and know how to eliminate it, on the other hand, you must pickle it, put it on cooking wine, light soy sauce, celery old soy sauce, star anise, cinnamon, bay leaves.

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.

The fundamental reason for making beer duck meat to make a fortune is because of blanching, so when making beer duck, you need to pay attention not to blanch, you only need to wash the duck several times.

When making beer duck, don't pay attention to "which step", the duck meat is not fresh and firewood? When burning, it should be on medium-low heat, otherwise the duck will not burn. Stir-fry the water of the duck first, the taste will be better and it will be easier to absorb the flavor.

Blanching is not correct, as it will make the duck old and woody, and the duck will not taste good.

When making, if you don't blanch for too long, it will make the duck meat become firewood, and the aging of the meat will affect the taste, remember not to blanch for too long for about 5 minutes.

If you want to eat a good beer duck, it is important to choose a good quality duck. A good duck will be delicious just by simply boiling it. Before I get into how to make it, let me tell you how to choose a duck.

1. Look at the long feathers of the wings, if the feathers are long enough, it proves that it has been raised for a long time. 2. Look at the duck paws. If the skin of the duck's paw is relatively old, rough, and has calluses in the middle, it proves that the duck has a lot of exercise and the meat will be firmer.

The process of slaughtering is also important. Bloodletting should be cleaned, and the fishy smell will be stronger if it is not cleaned. The water in which the duck is scalded should be clean, otherwise there will be a peculiar smell.

Therefore, generally when time permits, I kill Huai Pana myself. The water used in the market to kill ducks is too dirty. Here's how I make beer duck.

First of all, wash the duck thoroughly, chop it into pieces, drain it and set aside. (As you can see, good duck meat is bright in color, lean and fat.) Heat the pan and add a little peanut oil.

Once the oil is hot, add a few garlic and ginger slices. After stir-frying, pour in the duck meat and stir-fry to dry the water, and add an appropriate amount of light soy sauce from the side of the pan. Stir-fry the duck meat until fragrant, pour in a bottle of beer, simmer over high heat for 5 minutes, then simmer over low heat for 20 minutes (adjust according to the age and tenderness of the duck and personal preference).

Add an appropriate amount of salt, oyster sauce, sugar, garlic sprouts, and stir-fry a few times over high heat. (Some people may ask: why not blanch, why not put star anise, cinnamon, bay leaves?)

What I'm trying to say is that it's just my personal approach, not authentic. Really good ducks don't need to be blanched as long as they are well washed. As for the ingredients, we rarely put them in cooking, and it is okay to have green onions and ginger.

Duck meat is a common poultry meat, cold and sweet, has the effect of nourishing blood and water, nourishing the stomach and nourishing the stomach, but it does not seem to be as popular as chicken, because the smell of duck meat is heavier, and the meat quality is not as tender as chicken, and it takes a long time to stew before it is soft and rotten. In fact, if you want duck meat to have no smell, you have to fly water before cooking; If you want the duck meat to be soft, add some vinegar when cooking.

This beer duck smells of a faint beer fragrance, but it can't taste the taste of alcohol, because it volatilizes when cooking, so it's not afraid to eat intoxicating. Today I will introduce you to the detailed method of beer duck, I hope you like it.

1.After the duck meat is carefully rinsed with water, remove the remaining duck feathers and other dirty things on the duck meat's confessional surface; 2.Put the cooking oil into the pot, and wait until the cooking oil in the pot is heated to 60% to 70%, and then you can put the duck bisui meat pieces into the pot and stir-fry; 3.

Pour the beer into the pot and cover the duck meat, turn the heat to high heat until it boils, and then change to low heat and simmer for 10 to 15 minutes.

First of all, you need to clean the duck, then marinate, then pour beer into the process of vertical pickling on the hand bench for marinating, then put in some ingredients, drain the marinated duck, and then heat the oil, put the duck in the pot and stir-fry, and then pour the beer crude imitation wine into the pot, put in the soy sauce Lao Bi big sauce condiment for stir-frying, cover the pot, and wait for the juice to be collected.

Cut the duck into pieces and blanch it, put a stool in the car with the front oil, put in the duck meat, add garlic, ginger, put in the dark soy sauce and other condiments to fry the fragrance, add beer, add the hidden hall water, submerge the ingredients, boil the jujube on high fire for about 40 minutes and then eat.

You can hand over the duck to roast and brush the sauce, or cut it into slices and fry it in a pan until it is golden brown on both sides and dipped in the sauce.

Beer duck is actually very simple when making it, first wash the duck, then marinate for 1 to 2 hours, then add beer, bring to a boil over high heat, and simmer over low heat.

You need to choose the right beer, try to choose fresh duck, be sure to cut it into small pieces, and when boiling in the stuffy season, you must pay attention to the heat, you need to prepare star anise, cinnamon, bay leaves, ginger and garlic, salt.