Why is the beer duck I made so unpalatable, and how do you do it?

<> beer duck. Materials.

1 duck. 1 bottle of beer.

Ginger 8 slices. 8 cloves of garlic.

Millet pepper 2-5 pcs.

Green peppers 5-8 pcs.

Sichuan pepper 15-20 grains.

1 tablespoon of cooking wine.

Light soy sauce 3 tablespoons.

1 tablespoon dark soy sauce.

3-5 pieces of rock sugar.

1 tablespoon salt.

Steps to prepare the beer duck.

Step 1: Chop the duck into small pieces, blanch in a pot under cold water, add peppercorns, cooking wine, and ginger slices to remove the smell and increase the flavor.

Step 2 After the water is boiled, remove the foam, clean and drain the duck meat for later use, it is best to wash it with warm or hot water, the duck meat will shrink with cold water, and it may need to be stewed for a longer time to absorb the flavor and soften.

Step 3Prepare the ingredients and heat the oil in a pan.

Step 4 Add ginger and garlic to stir-fry in hot oil to bring out the fragrance, then add chili pepper and stir-fry until fragrant.

Step 5: Add the duck meat and stir-fry until the surface is browned and slightly oily.

Step 6 Add light soy sauce, dark soy sauce and rock sugar and stir-fry evenly, you can transfer it to a saucepan, pour in beer, boil over high heat and then turn to low heat and simmer for 1-2 hours, the specific time is controlled according to the softness of the duck meat (taste it).

Step 7: Add salt about 20 minutes before the duck meat comes out of the pot, turn on the high heat to collect the juice when the duck meat is soft and rotten, if you want the soup to be rich, you can add water starch to thicken, if you don't mind the soup is more, you can directly serve it.

Maybe your method didn't work, right, beer duck is still relatively simple. First of all, the required seasoning is prepared, and then the duck is blanched, and then you can start stir-frying, and then you can fry until you have a certain feeling, add beer, and basically the dish is over. You must have done something wrong, or the dressing was not prepared correctly.

The strips of beer duck do not need too much, just put some cooking wine and ginger to remove the fishy smell when blanching the water first; Then prepare Sichuan pepper, Sannai, star anise, bay leaves, and bean paste in the fried seasoning.

Ready-made duck meat is available in supermarkets and cut duck meat into large pieces. Soak dried chili peppers, star anise, cinnamon, and bay leaves in warm water for five minutes, which can not help but achieve the purpose of cleaning, and can also avoid adding flavor when stir-frying, and it is not easy to paste the pot.

2. Stir-fry duck meat.

Chop the duck with crushed ginger and garlic, a little green onion and a small half bowl of cooking wine. and an appropriate amount of cold water, boil on high heat for another five to ten minutes, then drain the water.

Put the drained duck meat into a hot pot of boiling oil, and keep stir-frying the duck meat until the duck meat changes color, then you can add one or two pieces of rock sugar to enhance the flavor, and if there is no sugar, you can leave it out, and the impact is not great.

After the duck meat is fried until it changes color, pour in ginger slices and garlic, stir-fry evenly, add dried chili peppers, star anise, cinnamon, bay leaves and other condiments that have been soaked in warm water before, and wait until the fragrance is gradually rich, and gradually put in bean paste, light soy sauce, dark soy sauce and cooking wine.

Add a can of beer, bring to a boil over high heat, and then turn on low heat and simmer, you can use a well-sealed pot, so that the cooked dish will have a stronger aroma. Simmer for about forty or fifty minutes or an hour to absorb the flavor, the aroma of beer and the aroma of duck meat harmoniously blend together, then pour in millet chili peppers and green chili peppers, turn on high heat to reduce the juice. Of course, if you can't eat spicy, you can also choose to leave it alone, which has little impact.

Beer duck manufacturing method.

Preparation of ingredients. A hemp duck, a potato, six shiitake mushrooms, a bottle of beer, a bottle of star anise, a cinnamon, two slices of ginger, a small piece of old ginger and crushed it, two garlic cloves, a handful of shallots, cut the green onion into white sections, chop the 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 flavor by putting too many spices.

Everyone's feelings are different, don't deny yourself, believe that you are excellent, when making beer duck, first blanch the duck meat with water, put beer in the pot, add duck meat, simmer for 40 minutes, and add a little refined salt before cooking. Delicious. Tender.

To make a beer duck, you need to prepare a duck, two bottles of beer, dried red peppers, fresh green peppers, garlic and ginger, cooking wine, dark and light soy sauce, salt, chicken essence, and bean paste, which are all ingredients that are often used in the kitchen.

First, the killed ducks are defurred and gutted, washed, and chopped. If you find it troublesome to kill ducks at home, you can go to the vegetable market to deal with it. Wash the minced duck several times, drain it, then transfer it to a bowl, add cooking wine and ginger slices, and marinate for ten minutes.

Marinating in cooking wine can remove the fishy smell of duck meat. In the process of marinating duck, you can wash ginger, garlic, pepper and other accessories that need to be used in the later stage, and cut them into pieces for later use.

After the duck meat is marinated, bring the oil to a boil in the pan. When the oil is five or six hot, there is no beam, put the duck head, duck claws, and duck book legs into the pot and stir-fry for a while. After the surface is slightly yellowed, you can pour the remaining duck meat into the pan and stir-fry together.

At this time, use medium heat and stir-fry more to make the duck meat poured in the back heat more evenly. When the duck skin is fried, the duck meat will be crispy and delicious.

Then put the previously prepared ginger slices and dried chili peppers into the pot, stir-fry evenly with three spoons of bean paste, and then add light soy sauce and dark soy sauce to make the duck color better. Once the duck is colored, the beer can be poured in. After the beer in the pot is boiled, add the green peppers, cover the pot, and simmer over medium-low heat for about 25 minutes.

When stewing, pay attention to the condition of the soup in the pot. When the soup is dry, you can use the fire to collect the juice. Before cooking, you can taste the saltiness.

If it's not salty enough, add a pinch of salt. Finally, add an appropriate amount of chicken essence and stir-fry a few times, and you can put it on a plate and take it out of the pot. This spicy and fragrant beer duck is definitely the most popular when served.

To make the state Chapin beer duck is important in the choice of beer. When buying beer, it is better to choose a low-flavor one, otherwise it may lead to a bitter taste of cooked food. Another thing to note is that if you want to make the beer duck taste more spicy, you must not be stingy with bean paste when stir-frying duck meat, and put more duck meat to make it more flavorful.

Introduction: Beer duck is a home-cooked dish with a unique taste, and there are many ways to make it. But in order to make the beer duck delicious, then in the process of making, it is necessary to put beer to remove the smell of the duck Changsen Song meat, and the beer duck is tender and delicious, and it is very delicious.

The topic I want to share today is, how to make delicious beer duck, what are the tips? <>

1. How to make a delicious beer duck.

Prepare the ingredients, duck, beer, millet spicy, dried chili, bean paste, green onions, garlic, ginger, star anise, cinnamon. Wash and chop the millet spicy, wash the dried chili peppers, cut them into chili segments, slice the ginger, cut the green onions into sections, peel the garlic, cut them into minced garlic, star anise, and cinnamon. Put light soy sauce, dark soy sauce and sugar in a seasoning bowl for later use.

Wash and cut the prepared duck meat into sections, put it in a pot, pour an appropriate amount of water, and the water should cover the duck meat. Put some ginger slices, cooking wine, blanch the duck meat and blanch the water, skim off the foam with a spoon, rinse it with water, and set aside. Heat the oil over low heat, then add the prepared green onions, ginger, garlic, spring dried chilies, star anise, and cinnamon and stir-fry until fragrant.

Pour the blanched duck meat into the pan and stir-fry together until the duck meat changes color, and then fry the duck fat. Add bean paste, millet spicy, light soy sauce, dark soy sauce, sugar and beer. The amount of wine must not exceed the duck meat.

Bring the beer to a boil over medium heat, then cover the pot and simmer over medium-low heat for 20 minutes to make the duck as flavorful as possible. Then open the lid, put an appropriate amount of salt, reduce the juice over high heat, put some chopped green onions, coriander, and garnish, and then you can eat it out of the pot. <>

2. What are the tips for making beer duck?

It should be noted that the duck must be blanched before stir-frying, which can well remove the smell of the duck meat. And when stir-frying duck meat, be sure to fry the duck fat, so that it does not taste greasy, and it can also stimulate the deliciousness of the duck itself. When stewing beer duck, add star anise and cinnamon, which can not only increase the flavor, but also effectively remove the fat, but not too much, otherwise you will not be able to taste the deliciousness of the duck meat.

As the name suggests, when making beer duck, you must put beer, because the beer will contain some wheat flavor, and when the duck is stewed, it can make the whole dish more delicious and can improve the appetite. <>

You can use a bottle of beer to make the duck and pour in some other ingredients, or you can marinate it with beer, and the taste of the duck will be very delicious. The trick is that you can marinate the duck with beer first, or you can marinate the duck by piercing a few holes, and you can also marinate it with some auspicious flavors, so that you can improve the taste of the duck.

First of all, the duck meat should be washed, chopped into small pieces, put the duck meat in the pot, add cooking wine, ginger slices, and should also add this slow to take in an appropriate amount of water, boil for about 15 minutes, then take it out of the pot and burn the oil, add green onions, ginger and garlic, put the duck meat in, and then add the dark soy sauce and star anise, and then add the appropriate amount of beer and rock sugar, and simmer for 30 minutes.

When making tung pants, you need to clean the duck first, boil water in the pot first, add cooking wine and ginger slices to remove the fishy smell, and then put it in the pot and cook for 20 minutes, pour in the beer, pour pepper and salt and cook for 30 minutes.

First of all, the liquid lead should choose fresh duck to burn oil, pour in green onions, ginger and garlic and stir-fry, then know that after the infiltration, put the marinated duck into the pot, add an appropriate amount of beer, add salt, sugar, ginger, cooking wine and spine, oyster sauce, chicken essence, pepper, five-spice powder, and simmer over low heat for about 35 minutes.

We must pay attention to the proportion of seasoning shed cherry, and at the same time, we should also add an appropriate amount of water, and pay attention to the ratio of chain segment cluster seasoning, so that it can be more safe, and it can also be guaranteed to a certain extent.

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

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)