What beer duck uses is not bitter, why should beer duck put beer

For what beer duck is good, in fact, everyone's taste is different, so it is good to use draft beer for beer duck, but if you like to use a little stronger, then what kind of beer is good for beer duck, it is natural to choose some beer with a strong taste, so what beer is good for beer duck is purely a matter of personal preference.

What kind of beer is good for beer duck General beer is enough.

Beer duck manufacturing method.

Ingredients: duck, beer.

Excipients: green and red peppers, green onions, ginger, garlic, light soy sauce, dark soy sauce, sugar, salt, star anise.

1.Prepare the materials.

2.Wash the duck and cut into cubes, and cut the peppers into cubes.

3.Heat the oil in a wok, add dried chili, ginger and garlic and stir-fry until fragrant, then add duck meat and stir-fry.

4.Stir-fry over high heat until the duck meat is dried up and no water can be poured out (more water can be poured out), and some of the duck fat is fried.

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

6.Add a bottle of beer.

7.After the fire is boiling, change to medium-low heat and simmer for 30 minutes.

8.When the soup is basically dry, add green and red peppers, chopped green onions, stir-fry, and then add salt to taste, and then you can start the pot.

There's snowflakes, right?This is pure grain brewing, which is very suitable for cooking

Because the beer is more fragrant and delicious, in fact, the name of each dish is related to his method.

Putting white wine is called white wine duck, and putting red wine is called red wine duck.

If you don't put beer, can you still call it "beer duck"?

Roast the duck with beer to remove its fishy smell and make the meat more delicious, juicy and full.

Duck meat is cool, sweet, its biggest feature is that it is not tepid or hot, clear heat and go to fire, duck meat can clear heat and cool blood, suitable for people with yin and blood heat, duck meat has the effect of good urination, tonifying the kidney and consolidating the foundation. Eating duck meat often can reduce swelling and has a good effect on all kinds of edema, especially during pregnancy. In addition, patients with chronic nephritis edema often eat duck meat to protect the kidneys, with tomatoes and beer, the nutrition is doubled, and there is a unique flavor......

The preparation of duck stew with tomato beer.

Step 1

Prepare all the ingredients.

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After the duck legs are washed, chop them into small cubes with a knife.

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Pour an appropriate amount of water into the pot, put in the duck pieces, and pour in the cooking wine.

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Cover the pot and bring to a boil over high heat, then continue to cook for about 5 minutes.

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After opening the lid and skimming off the floating powder, remove the blanched duck pieces, wash and set aside.

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Wash the tomatoes and cut them into small pieces, and shred the green onion and ginger.

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After the pot is hot, pour in the peanut oil and cook until it is 60% hot, first fry the peppercorns and star anise slowly over low heat, and then heat the shredded chives and ginger on high heat.

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Pour in the tomatoes over high heat and continue to stir-fry until tender.

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Add the blanched duck pieces.

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Then pour in the light soy sauce to mix the color.

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Continue to stir-fry quickly over high heat for a while.

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Pour in a bottle of beer at this time.

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Add bay leaves and cinnamon.

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Then add an appropriate amount of salt to taste according to personal taste.

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After bringing to a boil over high heat, continue to simmer for about 15 minutes.

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Add the essence of chicken to increase the taste.

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When you see that the soup in the pot is thick, sprinkle with coriander and turn off the heat.

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The delicious and nutritious tomato and beer stewed duck is out of the pot.

Diagram of the finished duck stew with tomato and beer.

1. Beer duck will be bitter because there is too much beer.

2. The reason why the beer duck made out of Wuli is bitter is because there is too much beer, and it is enough to put half a bottle of beer in the boiled beer duck.

3. The duck itself is a kind of food with a very fishy smell, wash a few more dishes when washing, wash out the blood water inside, and put ginger and garlic when frying, cover the old bay leaves, star anise, etc., these can remove the fishy smell of the duck, and the beer duck with spice flavor will be more delicious.

1. Beer duck will be bitter because there is too much beer.

2. The reason why the beer duck made by the bench is bitter is because there is too much beer, and it is enough to boil the beer duck and put half a bottle of beer.

3. The duck itself is a kind of food with a very fishy smell, wash a few more dishes when washing, wash out the blood water inside, put ginger and garlic when frying, fragrant plum leaves, star anise, etc., these are the fishy smell of duck, and the beer duck with spice flavor will be more delicious.

Ingredients: a grass duck, two green onions, an appropriate amount of ginger, a whole peeled garlic, 20 millet chilies, 200 grams of fresh edamame, star anise, Sichuan pepper, dried chili, angelica, white cardamom, bay leaves, two cans of 500 ml of beer, 10 grams of salt, 20 grams of light soy sauce, four or five drops of dark soy sauce.

1. First of all, we want to change the duck to the knife, the first step is to remove the lymph on the duck's neck, and by the way, remove the duck's throat. Note that lymph contains a certain amount of toxins, which cannot be eaten, and the throat does not have any nutrients, and removing it will affect the taste of the duck neck.

The duck I chose is a grass duck, you can also choose a hemp duck, but it is not recommended to use the most common white-striped duck on the market, because the white-striped duck has more fat, relatively speaking, it is not as good as the grass duck and hemp duck, and it is slightly greasy.

2. Soak the chopped duck meat in cold water to remove the blood in the duck meat, and if the time is sufficient, try to soak for half an hour.

The advantage of using cold water to remove the smell is to ensure that the taste of the duck meat is fresh and tender, if the blanching water is deodorized, the duck meat will shrink in advance, and the taste is easy to become firewood, correspondingly, the stewing time will be longer.

3. Slice the red rice and chili, cut the green onions, and slice the ginger, and put them on a plate for later use.

Because I am half of Sichuan, my father is from Guangzhong Soxiaodong, and my mother is from Sichuan, so I add more millet peppers, this pepper is more spicy, if you don't like to eat spicy friends, add two or three peppers, you can increase the flavor of beer duck, don't learn from me.

4. Heat the oil, wait until the oil temperature is 70% hot, pour in the duck meat that controls the moisture, and keep stir-frying. If you want beer duck to taste good, it is best not to use cooking oil, but rapeseed oil, which is more likely to stimulate the aroma of duck meat.

When the duck meat is just poured in, the rapeseed oil will suddenly become turbid, which is normal, as long as the heat is stir-fried for about three or four minutes, the color of the rapeseed oil will return to normal, and the color of the duck meat will become slightly browned, and the fragrance will begin to emit out.

5. Stir-fry for about 5 minutes, add ginger slices, star anise, Sichuan pepper, dried chili, angelica, white cardamom, bay leaves, green onions, red rice chili flakes, and continue to stir-fry evenly.

6. Pour in two cans of beer, because I use a whole grass duck, and the amount of beer is also used more, if the average family cooks, only half or even a quarter of the duck is used, and one can of beer is enough. After adding the beer, cover and simmer for 30-40 minutes or so.

7. Take out the stewed duck meat, remove the bay leaves, star anise, cardamom, ginger slices and other materials in the soup for the sake of beauty, and pour in the washed edamame grains.

8. Re-add the duck meat, peeled garlic and sliced red rice chili, add 10 grams of salt, 20 grams of light soy sauce, four or five drops of dark soy sauce to increase the base color, after the edamame grains are cooked, reduce the juice on high heat and put it on the plate.