Beer duck(pi jiu ya )

Beer duck

Introduction:

"Autumn is coming, and duck has the function of moistening and drying. Seeing that there are so many duck dishes in the world of delicious food, I'd like to teach a lesson today. It's the most common beer duck. Duck meat is salty and dry, and has the function of nourishing yin and stomach, promoting diuresis and detumescence. It can treat headache due to blood deficiency, insomnia due to yin deficiency, cough due to lung heat, edema due to nephritis and adverse urination. It can nourish yin and stomach together with sauerkraut, benefit diaphragm; it can strengthen spleen, stomach and kidney together with Chinese yam; it can clear heat and remove vexation with Douchi. Most people like to use ginger and garlic to remove the fishy smell in meat dishes. Remember that ducks must not eat with garlic. The two functions are complementary, and they will stagnate when they eat. "

Production steps:

Step 1: wash the duck

Step 2: blanch the duck in water and rinse it with clean water

Step 3: preparation of seasoning and ingredients: 2 tins of beer, proper amount of dried pepper, star anise, ginger, salt, soy sauce and rock sugar (the picture is white granulated sugar, actually rock sugar later)

Step 4: add a small amount of oil in the pot, heat it up, release ginger slices, and deep fry them

Step 5: add the duck and stir fry until the water is dry and the oil is removed

Step 6: pour in the beer

Step 7: add rock sugar, dried pepper, soy sauce and star anise, cover the pot, bring to a boil over high heat, and simmer until the juice is collected

Step 8: cooked beer duck, duck crisp.

Materials required:

Duck: 600g

Beer: 2 tins

Dry pepper: right amount

Star anise: right amount

Ginger: moderate

Large material: moderate amount

Salt: right amount

Rock sugar: right amount

Old style: moderate

Note: 1. Pour beer to get rid of the fishy smell of duck and make it easier to boil. 2. Add rock sugar to taste. 3. The process of duck blanching can also be replaced by directly frying the duck in the pot, which can remove the fishiness and lock up the freshness of the duck.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Pi Jiu Ya