Mushroom beer duck
Introduction:
"Duck meat is the first choice for autumn meat. Duck is a kind of waterfowl, which is cold and cool. It is especially suitable for people with heat in the body, and can eliminate the discomfort caused by summer heat. Low fever, weakness, dry stool and edema patients eat duck is the most beneficial. Duck meat with moderate fat content is not only easy to digest, but also has the effect of nourishing yin and kidney, diuresis and detumescence. Lentinus edodes is known as "mountain treasure" among the people. It is a kind of fungus growing on wood, with delicious taste, refreshing aroma and rich nutrition. It is known as "Queen of plants". Lentinus edodes is rich in vitamin B group, iron, potassium, vitamin D (converted into vitamin D after being exposed to the sun), sweet taste and flat nature. Eating regularly is good for your health. Many people feel that the fishy smell of duck is too heavy or that it is too greasy when cooking this dish. Today I will teach you a way to deal with the fishy and greasy feeling of duck. "
Production steps:
Materials required:
Duck: one
Beer: one bottle
Xiangru: right amount
Star anise: right amount
Large material: moderate amount
Scallion: right amount
Cooking wine: moderate
Ginger: right amount
Vinegar: right amount
Cinnamon: moderate
Zanthoxylum bungeanum: right amount
Dry pepper: right amount
Fragrant leaves: appropriate amount
matters needing attention:
Production difficulty: ordinary
Process: firing
Production time: one hour
Taste: slightly spicy
Chinese PinYin : Mi Zhi Xiang Gu Pi Jiu Ya
Mushroom beer duck
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