Mint beer duck(bao he pi jiu ya )

Mint beer duck

Introduction:

"After autumn, the weather became dry, and I was always on fire for no reason. Duck meat can clear away heat and heat, and is rich in anti-aging vitamin E. it's best to cook it to relieve appetite. If beer is the soul of this dish, mint seems to be able to bear the finishing touch. Duck meat, which has fully absorbed the flavor of beer, is fresh and refined under the contrast of mint. The strong and delicious taste of the dishes has lived up to people's expectations, and the haphazard Mint is the freshest expectation when there is no meat and no pleasure... "

Production steps:

Step 1: prepare ingredients: 1 duck (about 900g), 1 bottle of beer (550ml), 1 head of garlic, 1 piece of ginger, 2 pieces of green garlic seedlings, 10 pieces of dry pepper, proper amount of Zanthoxylum bungeanum, 3 star anise, and 1 piece of mint leaf;

Step 2: when you buy the duck, ask the shopkeeper to chop it into small pieces, wash it, drain the water, put it into a boiling water pot and burn it for 2 minutes, then pick it up and wash it;

Step 3: wash the duck with boiling water, drain the water with froth, wash the peppermint leaves, Chinese prickly ash, star anise and dry pepper, peel the garlic, and slice one third of the garlic, green garlic seedling and ginger;

Step 4: put a little oil in the pot, turn to medium heat, add ginger slices, garlic slices, dried pepper, Zanthoxylum, star anise and saute until fragrant;

Step 5: stir fry a spoonful of Pixian bean paste until fragrant;

Step 6: pour the duck into the pot and stir well;

Step 7: pour in beer, add garlic, salt and soy sauce;

Step 8: cover the pot and simmer for 40 minutes;

Step 9: collect the juice over high heat, put in the garlic section and mint leaves, stir fry evenly, and then get out of the pot.

Materials required:

Duck: 1

Beer: 1 bottle

Mint leaf: 1

Garlic: 1 head

Ginger: 1 yuan

Garlic: 2

Zanthoxylum bungeanum: right amount

Star anise: 3

Salt: right amount

Old style: moderate

Pixian bean paste: 1 teaspoon

Dried pepper: 10

Precautions: 1. Drain the water before putting the duck into the pot, otherwise it will be very fishy; 2. Put less oil in step 4, because the duck is usually fatter and the oil is too greasy; 3. Use medium heat in step 4, 5 and 6, because there is little oil and the fire is too big, the bottom of the pot is easy to burn; 4. Because the bean paste is salty, put a little less salt and soy sauce, and taste it after collecting the juice.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Bao He Pi Jiu Ya