How is spicy beer duck cooked? Can you only use red peppers for this dish?

"Beer duck" is a dish of ten flavorful snacks, the key is to use goose meat with beer, through a long time of stewing, not only to preserve the taste and aroma of the goose itself, at the same time, the mellow and spicy seasoning of the beer sprinkle continues to simmer into the goose meat. Take a bite of the goose meat, the channel is spicy and delicious with a hint of the aroma of silk beer, which is very attractive. Prepare 2 catties of boiling water for duck in advance, 1 bottle of beer, ginger, green onion, dried chili, sesame pepper, pepper, bean paste, star anise, cinnamon, good ginger, edible oil, animal oil, green and red bell peppers!

Add oil, green onion and ginger to the vegetable pot hot, and the goose meat is fragrant, such as dried chili peppers, sesame peppers, and bean paste is fragrant, and the spices and peppers are excellent, and the beer is sprinkled for about a minute. If the goose meat is not fresh enough, or the goose meat is frozen duck, then it must go through the process of water, the key effect of water is to get rid of the smell in it, remove the blood to make the duck taste stronger, do not contain the smell, in the case of water copying, add ginger slices of rice wine cold water into the pot of water, so that the blood can be discharged in the case of gradual heating.

What is the purpose of goose meat by stir-frying to get rid of unnecessary moisture in the goose meat, so that the goose meat taste is more mellow, and secondly, in the case of stir-frying, the intestinal oil in the goose meat will be gradually discharged, if the exposed vegetable oil is more can pour out the intestinal oil, which can reduce the greasy feeling, do not put the goose meat into the pot and stew it immediately, must pass the process of stir-frying. When chopping pieces, the size should be relatively symmetrical, and the cutting should be cleared to reduce broken bones and facilitate consumption. The water should be too hot, the water is a lot, the water is boiled and then the duck pieces are boiled, and the duck pieces must be continuously knocked down, and the duck pieces are closed, and the blood can be poured out, do not wait for the water to boil, do not have to blanch for a long time, and reduce the outflow of fresh fragrance.

Fried duck pieces to fry until the oil is fragrant, after adding beer sprinkled if the duck pieces are not swallowed, the water can be continued, to engulf the duck pieces as the degree, according to the duck old and tender, grasp the flow of water, duck old more, on the contrary, add less.

When boiling, you must use a small simmer, the fire is slightly larger, accelerate the volatilization of water, the goose meat is not rotten and the water has been tight, and the water is a taboo in the middle of cooking, which will lead to the taste of the dish is thin and lose the fragrance, after the goose meat is cooked, if the juice is too much, you can use high heat to tighten the juice, only thickened, can be delicious and delicious. If you want the beer duck to be delicious, don't put water in the case of boiling the beer duck, except that you don't need to use the water. Generally, a bottle of beer with a duck is enough, and there is no need to add water.

When many people make beer duck, they are worried that the goose meat will be bitter if they put so much beer, so they add cold water to come in, and the taste is weak. In fact, you don't have to worry about the bitter taste of goose meat when you spill too much beer, because 90% of the beer is water, the ethanol contained in it will volatilize after heating, and it will be used for water, and the beer can also remove the fishy smell of goose meat.

In the process of making spicy beer duck, you should fry the minced garlic and millet spicy in the pot, add the duck meat and stir-fry, and finally pour in half a can of beer and simmer for half an hour.

Blanch the duck meat in cold water, then boil the blood water, remove it and wash it with cold water, heat the oil, add garlic, chili pepper, cinnamon, bay leaves, and peppercorns and stir-fry, stir-fry the fragrance, put in the duck just prepared, stir-fry for about a minute, add a little rice wine, an appropriate amount of beer, add salt, light soy sauce, red bean curd juice, sugar, add boiling water to cover the duck, cover the pot and stew, and put an appropriate amount of chicken essence before serving. You don't have to use red peppers.

Spicy Beer Duck first put the processed duck meat into the pot, add beer and stew for half an hour, the duck meat is moderately soft and hard, pour the boiled duck meat into the pot with red pepper, add light soy sauce, chicken essence, cooking wine, star anise cooking, half an hour is fine, you don't necessarily have to use red pepper.

How should spicy beer duck be cooked? Is this dish only using red hongbu imitation chili? It's not just red peppers.

Beer sprinkled drunk roast goose: main raw material: a one-year-old hemp duck.

Seasoning: 1 bottle of beer, 50 grams of green peppers, 50 grams of small peppers. Spices:

60 grams of Chaotian pepper, 30 grams of rattan pepper, 5 grams of star anise, 3 grams of white peony, 3 grams of sesame pepper, 2 grams of cinnamon, 2 grams of white cardamom, 2 grams of fennel. Condiments: 80 grams of bean paste, 50 grams of old rock sugar, 30 grams of soybean paste, 30 grams of oil, 20 grams of light soy sauce, 18 grams of salt, 15 grams of dark soy sauce, 10 grams of Dongru, 10 grams of ginger slices, 4 grams of chicken essence, 4 grams of monosodium glutamate, 2 grams of Baihu Roll Pepper Powder.

Cooking process: After cleaning the duck, cut it into pieces, put it in clean water, soak it several times, drain it, and set aside. Add 200 grams of cooking oil to the wok, put in the drained goose meat quickly after a little heat, use medium-low heat until the goose meat is closed, and put 10 grams of Dongru, 10 grams of ginger slices, 60 grams of Chaotian pepper, 30 grams of rattan pepper, 5 grams of star anise, 3 grams of white peony, 3 grams of sesame pepper, 2 grams of cinnamon, 2 grams of white cardamom, and 2 grams of fennel.

After bursting the pot until the fragrance comes out, pour in 80 grams of bean paste and 30 grams of soybean paste, change it to red and fry until it is colored, add a bottle of beer, 50 grams of old rock sugar, 18 grams of salt, 20 grams of light soy sauce, 15 grams of dark soy sauce, 4 grams of chicken essence, 4 grams of monosodium glutamate, 2 grams of white pepper, turn it twice, cover the pot, change to a simmer for 50 minutes after boiling, add 50 grams of green pepper and 50 grams of small pepper, stir-fry twice and fry the sugar color to serve it out.

Spicy beer duck is a delicacy, commonly used ingredients are duck, beer, green and red peppers, ginger, garlic, dried peppers, star anise, pepper and so on. The cooking time is about an hour, and the difficulty coefficient of the hot pot side dish is basic, and it is a home-cooked dish. There are three ways to cook spicy beer duck, and adding shallots and green and red peppers will make the dish look less greasy.

Spicy beer duck should be cooked with some sugar, which can play a role in improving freshness, and it is not only possible to use red peppers.

Beer duck is a very delicious touch, the morning course of the process is finished, you should first fry the dried chili pepper and minced garlic until fragrant, add the cut duck pieces, pour in half a can of beer and simmer for an hour.

Not only can you use red peppers, but you can also choose other peppers; Put the duck pieces into the cooking wine ginger slices and boil them in boiling water for 5 minutes, then drain the water in cold water, stir-fry in a hot pan with cold oil, add chili, green onions, star anise, Sichuan pepper, pour in the beer, rock sugar, light soy sauce, salt, chili rings, drain the water over high heat and put it on a plate.

<> "Spicy Beer Duck Method?

Divide the duck meat into small cubes and drain the water.

Spices: dry and spicy, fragrant and fragrant, round bark leaves, horn pepper, green pepper, green pepper, green onion, ginger, garlic, perilla.

Ginger and garlic + duck touch the meat stir-fried light soy sauce, dark soy sauce, frog oil, stir-fry a few more times to get out the oil, spices and beer or water over the ingredients.

Green peppers: Cover the green onions, simmer in a pot over medium heat, and simmer for 20 minutes.

The heat is high to collect the juice, drooling and ready to eat

Spicy beer duck.

Half a duck (about catty).

Beer: 1/2 bottle (about 300ml).

Ginger slices to taste.

Garlic cloves to taste.

Orange peel to taste.

3-4 shallots.

1-2 garlic sprouts.

1-2 sprigs of celery.

Small red pepper to taste.

1 scoop of dark soy sauce.

Light soy sauce 2 scoops.

Oyster sauce 1 scoop.

Salt to taste. The recipe for spicy beer duck.

Wash the duck meat with water and set aside.

Ingredients: ginger slices, garlic cloves, orange zest, celery segments, shallots (knotted), garlic sprouts, small red pepper segments.

Pour the duck meat into a wok over medium heat and stir-fry. Because duck meat is fatter and fatty, there is no need to add additional oil.

After a while, there is water overflowing from the duck meat in the pot, stir-fry until the water vapor is dry, and the transparent duck fat overflows. Stir-fry for a while until the duck is browned.

Add ingredients: ginger slices, garlic cloves, orange zest, green onion knots, dark soy sauce, light soy sauce, oyster sauce, sugar and stir-fry, add half a bottle of beer and bring to a boil.

Pour the boiled duck meat into an electric pressure cooker with the broth and press it for 25 minutes.

Pour the braised duck meat into a wok, add small red peppers, celery and garlic sprouts and stir-fry for a while, then add an appropriate amount of salt to taste.

The fragrant spicy beer duck is out of the pot.

Tip 1: If there are no shallots, you can use a green onion instead. When it is served in the pot, the shallots are stewed, which affects the appearance, so you can pick them out and discard.

2. About the dosage of chili peppers. Everyone's taste is different, and you can add it according to your own taste. The pepper is less fragrant, and the more spicy makes the stomach ache.

If you can eat spicy, you can add chili peppers in my proportion. I generally have duck meat: about 10 small red peppers

1。That is, more than 2 catties of duck meat put about 2 taels of small red peppers. You can't eat spicy, you can reduce the amount appropriately.

3. Questions about the time setting of the electric pressure cooker. Each brand of electric pressure cooker may have different times. I use a Midea electric pressure cooker.

Note: Do not press for too long, otherwise the duck meat will be too soft and rotten.

It is necessary to clean the duck, add ginger slices and red peppers, put it in a pot and fry the oil over low heat, pour beer into it and sprinkle with chopped green onions.

Prepare to wash and cut the duck all the time, blanch it with water in advance and filter out the foam, put oil in the pot to heat it, put rock sugar and fry the sugar color, put in the ingredients, duck pieces, dried chili peppers, green onions, ginger and garlic and fry evenly over high heat, pour the beer into the pot and simmer for about 30 minutes.

Blanch the duck in pieces, star anise, cinnamon, peppercorns, ginger, onion and garlic and stir-fry until fragrant, add the duck and stir-fry until slightly charred, add oil, dark soy sauce, light soy sauce, salt, and beer over the duck, simmer for an hour.

Wash the duck meat, blanch it with boiling water, heat the oil in the pot, put the green onions, ginger and garlic to stir-fry until fragrant, then put the duck meat and stir-fry it quickly over high heat, pour in beer and seasonings, simmer for half an hour over low heat, and collect the juice.

Chop the duck, marinate the small pieces of green onion and ginger cooking wine for ten minutes, heat the oil, fry the duck until fragrant, and then add beer, and a delicious beer roast duck is ready.

It is to wash the duck and cut it into pieces, then put oil in the pot and fry it with some seasonings, then put the duck in it and fry it for a while, and then put it on the beer to stew it.

Prepare the ingredients, then put the duck together with star anise, bay leaves, tangerine peel and stuff, then pour in the beer.

Beer duck is a common home-cooked dish, how is his recipe, I think it is easier to make a home-cooked recipe like this beer duck, under normal circumstances, we follow the way we like, and then add beer to stew it.

Muscovy duck 400g (1 4 pieces) 1 fresh green and red pepper, 30 grams of ginger, 1 garlic, 15 grams of dried red pepper, 2 star anise, 1 teaspoon Sichuan pepper, 1 cinnamon, 1 4 teaspoons salt, 1 tablespoon light soy sauce Celery 1 tablespoon Beer 300ml (half a glass bottle).

Preparation: Wash and chop the muscovy duck into small pieces, cut the ginger into long strips, peel the whole garlic, and cut the fresh green and red peppers into small pieces.

Method <>

1.Heat a little oil in a pot, add Sichuan pepper and stir-fry until fragrant, remove Sichuan peppercorns. 2.Add ginger, garlic, dried red pepper, star anise, and cinnamon and stir-fry for 1 minute.

3.Add the duck pieces and continue to stir-fry.

4.Until the duck pieces are significantly reduced and the fat is forced out.

5.Pour in 1 4 teaspoons salt 1 tablespoon light soy sauce 300ml beer, bring to a boil over high heat, turn to low heat and cover the pot and simmer.

6.When 1 3 of the amount of water remains, open the lid and continue to simmer to let the flavor of the wine dissipate.

7.Finally, when the juice is completely dry, add the green and red pepper cubes and stir-fry until they are broken.

Ingredients: Light duck (half piece, 620g), potato (2), beer (1 bottle), dried chili pepper (5), Sichuan pepper (1 tablespoon), bay leaf (2 pieces), grass fruit (1), green onion (2 pieces), ginger (2 pieces), coriander (2 pieces).

Seasoning: Oil (2 tablespoons), dark soy sauce (1 tablespoon), cooking wine (1 tablespoon), salt (1 3 tablespoons), chicken broth (1 3 tablespoons), sugar (1 2 tablespoons), cornstarch water (1 4 cups).

1 Peel the duck, wash and chop the pieces, blanch the blood and smell in boiling water, and drain the water.

2 Peel and cut the potatoes into cubes, soak them in water and set aside; Cut the green onion into sections, slice the ginger, cut the dried chili into rings, and chop the coriander.

3 Heat 2 tablespoons of oil, add 1 tablespoon of Sichuan peppercorns and stir-fry until fragrant, remove and discard, first add ginger, green onions, grass fruits, bay leaves and dried chilies, then add duck pieces and stir-fry for 2 minutes.

4 Add 1 tablespoon dark soy sauce and 1 tablespoon cooking wine and stir-fry well to color and remove the smell of the duck.

5 Pour in 1 bottle of beer, preferably over the duck pieces, cover and bring to a boil over high heat, change to low heat and simmer for 20 minutes.

6 Add the potato cubes and mix well, cover and bring to a boil over high heat, change to low heat and continue to cook for 15 minutes until the soup is thick.

7 Add 1 3 tbsp salt, 1 2 tbsp sugar and 1 3 tbsp chicken broth powder to taste.

8 Pour in 1 4 cups cornstarch water to thicken, sprinkle in coriander leaves, and remove from the pan.

1. The subcutaneous fat of the duck is thick, so the duck skin should be peeled off before cooking, so as not to make the beer duck too greasy and difficult to eat.

2. The smell of duck meat is heavier, so it should be treated with flying water, and cooking wine should be added to eliminate the smell of duck meat to make the duck soup more delicious.

3. Use beer to cook duck meat, duck soup will have a faint aroma of wine, because the beer will be emitted when cooking, so the head of the group Sakura will not be intoxicating when eating beer duck.

4. There are two kinds of ducks: live ducks and frozen ducks, when buying live ducks, those with thinner trachea are tender ducks; On the contrary, if the trachea is thicker, it is an old duck; When buying frozen ducks, if the duck body is rougher, there are fine fluff, and the weight is about three pounds is a new duck, on the contrary, the duck body is smooth, there is no small hair on the duck skin, and the weight is about two pounds is the old duck.