Special beer duck(te se pi jiu ya )

Special beer duck

Introduction:

"Braised dishes with Nanchang home style"

Production steps:

Step 1: 1. Put the chopped duck pieces in the basket, dry the excess water, boil water in the pot, add a piece of ginger and a proper amount of cooking wine to the water, bring the duck to a boil, and blanch it in hot water to remove the foam and blood;

Step 2: 2. Reserve the boiled duck pieces;

Step 3: 3. Prepare the star anise and cinnamon, and cut the pepper, garlic seed and ginger;

Step 4: 4. Heat the pan and pour the oil. The amount of oil is almost the same as that of normal cooking. Don't reduce the amount of oil. After the oil is hot, put star anise and cinnamon into the oil to make it smell;

Step 5: 5. Stir fry the duck with other condiments until the surface is slightly yellow, and pour in a small amount of beer (about a quarter of the amount);

Step 6: 6. Add soy sauce, salt and chicken essence, stir fry for a while, make the flavor of the seasoning and the flavor of the seasoning evenly wrapped on the duck, and then pour in the remaining whole bottle of beer;

Step 7: 7. Turn the duck into the pressure cooker and press it for 8-10 minutes after venting. I use the electric pressure cooker and directly select the "duck" function;

Step 8: 8, then return to the pot, add spicy fresh and pepper, and collect the juice with high fire. This is the key link in the final juice collection, which directly affects the color, flavor and effect of the pot;

Step 9: 9. When the soup begins to thicken, do not stop stir frying with the shovel until the juice is thick and evenly wrapped on the duck. The soup does not have to be completely dried, as long as it is thick and mellow.

Materials required:

Light duck: one

Star anise: 3

Cinnamon: 2 small pieces

Garlic alone: 2

Ginger: 2 large pieces

Beer: 1 bottle

Old style: 2 tablespoons

1 teaspoon each of salt and chicken essence

Spicy: 1 tablespoon

Pepper: a little

Dry pepper: right amount

Cooking wine: 2 tablespoons

Note: the key to cooking is to collect the final juice. You must receive the thick juice, which is very thick and evenly wrapped on the dishes. That is to say, the soup at the bottom of the dish should not be thin, and there is no soup on the dishes, so the dishes will not taste good.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Te Se Pi Jiu Ya