[special beer duck](mi zhi pi jiu ya )

[special beer duck]

Introduction:

"Beer duck is one of the most common home dishes. There are many ways to make beer duck. Its main ingredients are duck and beer. 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 smell of beer. It's a favorite dish for many diners. "

Production steps:

Step 1: prepare raw materials, wash mushrooms and shred, shred ginger, dice garlic, green onion, garlic section, green pepper slice

Step 2: cut the duck into pieces and soak it in water for 15 minutes. After boiling in the pot, add the duck and scald it for one minute. Remove the blood and drain the water

Step 3: pour 1 teaspoon of vegetable oil into the pot, stir in anise, garlic, shredded ginger, cinnamon and red pepper

Step 4: pour in duck, stir fry oil, add mushrooms, add chicken essence, salt and sugar

Step 5: add the soy sauce, stir fry the soy sauce until colored

Step 6: add beer and duck meat. Bring to a boil over high heat and lower the heat

Step 7: after simmering for 10 minutes, add shallot, garlic and green pepper, stir well, and simmer for 20 minutes

Step 8: stew until the soup is almost dried, and then out of the pot

Materials required:

Duck meat: 300g

Mushroom: 5

Green pepper and red pepper: 1 each

Beer: one can

Garlic: 1

Chives: 1

Ginger: 2 tablets

Garlic: 2

Star anise: 1

Cinnamon: a little

Salt: 1 seasoning spoon

Chicken essence: 1 seasoning spoon

Sugar: 1 teaspoon

Old style: half a spoonful

Raw soy sauce: 1 teaspoon

Note: 1: the amount of spices should not be too much, the purpose is only to freshen, too much will grab the main flavor. 2: beer can play the role of deodorization, do not need to add cooking wine. 3: add beer to simmer in low heat, controlled at about 30 minutes, too long beer will volatilize the rich aroma. 4: old sauce can make duck have a strong color, but the taste is salty, mixed with raw sauce to avoid taste Too dry and hard 5: duck skin oil is more, so just add a little vegetable oil to stir fry ingredients 6: after the duck is blanched to remove blood water, it can be stewed in the voltage pot with appropriate amount of water for about 15 minutes, and then put into the pot to stir fry, which can reduce the time of stewing, and the duck is easier to taste

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mi Zhi Pi Jiu Ya