[Hunan cuisine] beer duck -- a big meat dish that brings down fire in summer(xiang cai pi jiu ya xia ji li jiang huo de da rou cai )

[Hunan cuisine] beer duck -- a big meat dish that brings down fire in summer

Introduction:

"Beer duck is a delicious dish with unique flavor, which is stewed together with beer to make the nourishing duck taste stronger. The duck not only tastes delicious, but also has a beer fragrance. It is not only a delicious food with rice and wine, but also has the effect of clearing heat, appetizing, diuresis and dehumidification. When I was planning to make this beer duck at the weekend, my mother said that the duck tasted bad. My mother didn't have confidence in me to make this dish. I said that it would be tasteful if I couldn't make it. Finally, after cooking, my mother tasted a piece of praise, which was good, haha. By the way, I don't know if you will feel dizzy every time you cook with beer, just like me. I guess it's because the alcohol evaporates in the air, so I'm drunk when I smell it in the kitchen. "

Production steps:

Step 1: prepare materials.

Step 2: wash the duck and cut it into pieces, then cut the pepper into pieces.

Step 3: heat the oil in the frying pan, saute the dried pepper, ginger and garlic, and stir fry the duck.

Step 4: stir fry the duck in high heat until the duck can't be dried (more water can be poured out), and stir fry some duck oil.

Step 5: add raw soy sauce, soy sauce, sugar, one star anise and fry until colored.

Step 6: add a bottle of beer.

Step 7: bring to a boil and simmer for 30 minutes.

Step 8: when the soup is basically dried, add green pepper and scallion, stir fry, add salt to taste, then start the pot.

Step 9: eat while it's hot.

Materials required:

Duck: half a duck

Beer: 600ml

Green and red pepper: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Salt: right amount

Star anise: one

Note: beer can not only remove the fishy smell, but also crisp and fresh, so there is no need to add cooking wine. Half a duck uses 600 ml, just the amount of a bottle of beer, without adding water. Duck skin oil, so do not need to add more oil, a little can fry ginger garlic. When duck meat is stewed in beer, the duck soup will have a strong beer flavor, but after a long time, the wine flavor will gradually disappear, at least for more than 30 minutes. The purpose is to enhance the fresh flavor of beer duck. Too much spice is easy to grab the main flavor. So I only put one star anise, it will be delicious if I don't put it.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Xiang Cai Pi Jiu Ya Xia Ji Li Jiang Huo De Da Rou Cai