Do you want to blanch authentic beer duck? How to make it delicious?

Blanch. One: Soak the duck meat in clean water, the time is about 1 hour, change the water twice halfway, until there is no more blood coming out, and then put the duck meat under the faucet to rinse it clean.

2: Peel and slice the ginger, cut the green onion into sections, leave the green onion white first, and cut the garlic into foam. Pour an appropriate amount of water into the pot, put the rinsed duck meat in cold water into the pot, add a few slices of ginger and a little green onion, and then pour in an appropriate amount of cooking wine.

Cook on high heat until a lot of foam appears, skim off the foam with a spoon, remove the duck meat, wash the surface with warm water and drain. Three: You don't need to pour oil into the pot, directly into the blanched duck meat, keep stir-frying the duck meat, and keep stir-frying until the duck meat changes color slightly.

Get out of the pot, just use the oil of the duck meat, and after the oil is warm, add the garlic foam and ginger foam and fry until fragrant (the oil is too hot, the garlic foam is easy to paste, and it is easy to be bitter when it is pasted; The oil is too cool, and the fragrance of the garlic foam can't come out), add the prepared bean paste and fry until the red oil comes out of the bean paste, and then add the fried duck meat. Four: Keep stir-frying the duck meat, put in the appropriate amount of light soy sauce, dark soy sauce, oyster sauce and stir-fry evenly, the surface of the duck meat is evenly coated with seasoning, at this time, you can almost follow the pot, pour a can of beer, and then put in the appropriate amount of rock sugar and green onions.

Five: first boil over high heat, turn to medium and low heat and simmer slowly, about 30 minutes or so on low heat, the process of boiling must be covered with a lid, at this time according to their own taste add an appropriate amount of salt to taste, stir-fry evenly to collect the juice.

If you must blanch the water, first of all, chop the duck, fry the sugar in the pot, then add the duck, stir-fry for two minutes, add various seasonings, and finally pour an appropriate amount of beer, and stew for about 40 minutes. Remove from the pan.

No need to blanch, the duck you bought back first wash it, take out all its internal organs, and then wash it again, put oil in the pot, put in the green onion ginger, garlic, star anise, put the duck meat in, then pour a can of wine, put in light soy sauce, soy sauce, oyster sauce, cooking wine, chicken essence, salt, cover and cook for 20 minutes.

Blanch the water, then put the duck meat in a pot and stir-fry with ginger, dark soy sauce and salt, then pour in beer and simmer for 10 to 20 minutes.

When making beer duck, it is necessary to blanch the water, the specific method is as follows: 1. Wash and chop the duck into small pieces, 2 boil water in a pot, 3 open the water into the duck, add ginger slices and green onion knots, 4 pour in cooking wine and cook for 3-5 minutes.

If you need to blanch the duck meat, put the duck meat in a pot under cold water, add ginger slices, put in a small amount of oil for blanching, then find out the oil paper, put in rock sugar, add an appropriate amount of soy sauce and stir-fry repeatedly, and then put in a large pot of beer and boil it over high heat.

Yes, first of all, after cleaning the duck, blanch it with water, then pour the beer into the pot, put the duck in after it is foamed, and then add some green onions, ginger, garlic, salt, and chili peppers and the like.

If you need to blanch, you also need to remove some of the foam in the duck, you can put it in the pot and add some water to pour in cooking wine, ginger, green onions, and so on after the water boils, you can clean it after removing the foam.

Beer duck does not need to be blanched.

When it comes to beer duck preparations, it is really very diverse, almost every chef has different recipes, and the use of ingredients is also different. The fishy smell of the duck meat itself is indeed very strong, but if it is blanched directly, although it can indeed remove the fishy smell to a certain extent, the duck meat will become particularly firm after blanching, and some of the nutrition will be lost.

And when the duck meat is stir-fried and stewed later, the taste of the duck meat becomes difficult to release because of the firmness, and the taste of the duck meat made after blanching and then stir-frying and stewing will be relatively much older.

The process of making beer duck:

Ingredients: 1 duck; 1 bottle of beer; Ginger 8 slices; 8 cloves of garlic; 2-5 millet peppers; 5-8 green peppers; Sichuan pepper 15-20 grains; 1 tablespoon cooking wine; 3 tablespoons light soy sauce; 1 tablespoon dark soy sauce; 3-5 rock sugars; Salt.

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

2. After the water is boiled, remove the foam, clean and drain the duck meat for later use, it is best to clean 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 softness.

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

4. Put the hot oil into the ginger and garlic to stir-fry the fragrance, and then add the chili pepper to fry until fragrant. Big chop.

5. After the ingredients are stir-fried, add the duck meat and stir-fry until the surface is browned and slightly oily.

6. Add light soy sauce, dark soy sauce and rock sugar and stir-fry evenly, you can transfer it to a stew pot, 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.

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.

Stir-fried duck does not need to be blanched, directly cut the duck into meat pieces, put it in the pot and keep stir-frying, the green onion segments, ginger slices, garlic slices, star anise, cinnamon, bay leaves, dried chili peppers, etc. can remove the fishy smell of duck.

It is recommended to blanch meat with cold water, such as large pork ribs or beef and mutton, chicken and duck in soup, which can be put into the pot with cold water, boiled over high heat until the water boils, skimmed off the blood foam and then removed. If it is blanched with boiling water, it is easy to denature and solidify the protein on the surface of the meat, and when the soup is boiled again, it is not only difficult to absorb the flavor, but also the taste will be firewood.

Beer duck preparation:

First, wash the duck legs, chop them into small pieces and drain them. Heat the wok, pour in a little oil, add ginger, garlic slices, star anise, cinnamon, bay leaves, and dried chili peppers and stir-fry until fragrant. Pour in the duck pieces, stir-fry over high heat, fry the duck pieces until the duck skin shrinks and turns white, then turn to medium-low heat and slowly stir-fry until the duck fat is fried.

After the duck pieces are fried until the volume is reduced, add the green onions, and then stir-fry constantly.

After frying the duck pieces, push the duck pieces aside, first fry the bean paste to bring out the red oil, and then stir-fry the duck pieces and the bean paste together. Pour in a little dark soy sauce, add an appropriate amount of light soy sauce, add a little sugar and salt and stir-fry evenly. Finally, pour in a can of beer, about 1 cm above the duck cuts.

Cover the pot with a lid, simmer over medium-low heat for 25-30 minutes, wait for the duck pieces to be cooked and soft, and then reduce the juice over high heat, and the juice will be thick and fragrant.

Half a duck (1000 grams), konjac (500 grams), a bottle of beer, a cucumber, 3 green peppers, ginger, garlic, spices (star anise, cinnamon, grass fruit, fennel, orange peel), Sichuan peppercorns, dried chili peppers, bean paste, soy sauce, chicken essence, salt.

Steps. Method 1.

1. Chop the duck into pieces, put it into the pot and drain the water.

2. Put oil in a wok, add peppercorns and fry until fragrant, pour in bean paste and fry a few times, and then pour in duck pieces and stir-fry.

3. Pour in the whole bottle of beer and add a bowl of water.

4. Add spices, dried chilies, ginger, salt, soy sauce and cook over medium heat.

5. Cook for about 20 minutes, add konjac, garlic and garlic until the meat is rotten, add chicken essence to taste.

6. Finally, add cucumber strips, green pepper cubes and cook slightly. If it is winter, you can use an induction cooker or alcohol stove to eat green vegetables at the same time.

I feel very happy since I was a child, I have a mother who is particularly good at cleaning up, and a chef father, who makes delicious meals for us every day, and never gets tired of eating, although the meals made by my father are very delicious, but I still like to eat the beer duck he made the most, not only has a faint aroma of wine, but also does not make people feel too tired, and there is no fishy smell at all. It's because I think the beer duck made by my father is delicious, I sometimes order this dish when I eat out, but it doesn't taste as good as my father's cooking, either it smells fishy or the duck meat is not so soft and rotten, and it is very laborious to eat, which will affect the appetite very much, after I got home, I told my father about this situation, and my father smiled and said the reason. After listening to my father's description, I knew that his secret recipe for making beer duck turned out to be an extra step, and this step is to stir-fry, stir-fry the fat in the duck meat, so that the fishy smell will volatilize with the high temperature, not only is it not greasy, but it also tastes good, so I will share with you the chef's father's method of making beer duck.

The first step, first of all, the prepared duck is cleaned, then chopped into a small piece, put into the water, add enough cold water and a spoonful of edible salt, soak for 20 minutes, let the edible salt release the residue and blood in the goose meat, reduce the burden behind, after the goose meat is soaked well, take it out, put it into the pot to make water, the purpose of this is also to remove the fishy smell. The second step is to add a small amount of vegetable oil to the pot to moisten the pot, then put the goose meat into it, and use medium heat to bring out the vegetable oil in the pan until the duck meat is fried to a slight yellow, which means that the vegetable oil inside is burst out of the pot, and at the same time the fishy smell of the goose meat is removed, and then the dish will be set aside.

The third step, leave oil in the pot, put in ginger slices, star anise, garlic, stir-fry over medium heat to bring out the fragrance, then put in the goose meat, add old rock sugar, dark soy sauce, light soy sauce and stir-fry until the surface of the goose meat is evenly colored, and then pour in the beer, before the goose meat is on the line, first boil with red, then turn to medium-low heat and simmer for half an hour, and finally add an appropriate amount of edible salt seasoning before the pot can be eaten. The above is the way the chef's father makes beer duck, and the delicious recipe of the beer duck he made is to add more to the step of bursting the pot, and the vegetable fat in the goose meat is blown out, so that the fishy smell inside is taken away, so that the goose meat tastes more crispy, so the next time you make beer duck, don't forget to burst the pot, otherwise don't blame yourself for making goose meat that is not delicious.

It can be roasted with a fireplace, and the sauce is brushed to preserve the flavor of the beer, and it is very juicy with the sauce aroma.

When making beer duck, you must marinate it for half an hour, then put it in the pot to add beer, and then put in an appropriate amount of baking soda, which not only has no fishy smell, but also is not dry or woody.

You can add some cooking wine, which can also better remove the fishy smell, the taste is very good, you can add some ginger when you make it.

Usually everyone at home will make some good dishes, delicious home cooking has been able to be learned by everyone to make, some people understand that the dishes in the restaurant are particularly delicious, but when they go home to do it, they will find that the taste is very different, there will always be a different place, but people who love to eat know that home-cooked fried is good. Beer duck is a dish that many people like to eat, and its practice is something that many people want to learn, but people who like to eat it badly certainly want to study its methods, and also want to let themselves taste the authentic beer duck, and don't make beer duck, the chef teaches you to pay attention to these "3 points", the goose meat is not fishy, and it is delicious.

Many people find it difficult to make beer duck, and they always think that they have to eat delicious beer duck, but when they make finished products, they always feel that there are some things that are not good, but they can't find the reason for which one. This time, I found a big chef, who was reluctant to tell the way at first, but after waiting for a long time, he also said that he paid attention to making beer duck, which was to prevent the goose meat from being unpalatable. He also did it himself, and handed over the process to everyone, and what came out that way was a particularly delicious beer duck.

Prepare the food first: prepare the goose meat in advance, and cut the goose meat into pieces, those who love to eat duck head will stay, those who don't like to eat will not be left, and the goose meat should be cleaned several times, so that the blood can be cleaned, so that the goose meat will not have a fishy smell to go out. Then cut the shallots into sections, ginger slices, garlic heads, and cut them all.

Then the beer is sprinkled, rattan pepper, red pepper, star anise two pieces of ginger, cinnamon put in a bowl and reserved, peppers, carrots, all cut, and fungus needs to be soaked, stored after the production is reserved, food is prepared, in the back is to be able to store.

Many people will first make water when making goose meat, in fact, do beer duck don't make water, and then pour goose meat to make tea first, and then, you can put it directly into the fry, this is the first point, in order to make the goose meat tender, you can also preserve the fresh fragrance of the meat, and then, in the pot to burn oil, let the appropriate amount of white sugar, let the sugar melt, put in the goose meat in it, and then keep stir-frying, understand the changes caused by the fading of the meat.

Subsequently, also cut the food shallots into a section, ginger slices, garlic, rattan pepper, red pepper, star anise two pieces of ginger, cinnamon, carrots and so on are put into China, the chef also said, in fact, after putting in the food, you should pay attention to the second point, add a little water, the meat can better digest and absorb the food in it, this is also quite critical, in the constant frying, and then put the beer into China, at this time the goose meat will be integrated into the beer sprinkle, but also better digest and absorb the beer, The chef has talked about the third point, which is to pour the beer tightly around the pot when it is spilled, so that each piece can be absorbed into the beer spill for the first time, and everyone must pay attention to it. After the word, the black fungus and vegetables are put into it, constantly mixed, and the pot is raised after a few minutes, the goose meat taste is very good, and many people like to eat it specially, of course, there will be no fishy smell, the chef himself also showed that the goose meat is not fishy, but also delicious.