Beer duck is a unique dish that goes with wine. The duck meat is stewed with beer to make the nutritious duck meat taste more intense. The duck meat is not only delicious but also has a strong flavor. The beer is fragrant. When Yu Fei cooks the beer duck, she adds a variety of spices to enhance the spicy flavor of the duck. She said that this dish also has the effects of clearing away heat, appetizing, diluting water, and dehumidifying.
Dish Preparation
·Ingredients
One duck (if two people eat, half a fresh large duck is enough, fresh one - to put it bluntly It's frozen, so it's best to have one (it will shrink), one potato, five or six shiitake mushrooms, one green pepper, one bottle of beer, and one bottle of beer.
·Condiments
One star anise (also known as five-spice), three slices of ginger, a small piece of old ginger smashed, two garlic cloves, a handful of green onions, cut into sections. Finely chop green onion leaves.
·Steps
Chop the duck into pieces, wash the blood (frozen duck should be soaked in cold water until it thaws), fill the pot with cold water, add chopped old ginger, and cook over high heat Pour out the duck pieces and drain, pick out the old ginger, wash the pot and dry it. Heat oil in a pot, add garlic cloves, scallions, star anise, and ginger slices to the fryer. Add duck cubes and a little soy sauce and stir-fry. Pour in the whole bottle of beer and a little vinegar (pork with vinegar is more likely to rot) and cover it. Cover and bring to a boil over high heat (cut the potatoes, mushrooms, and green peppers into pieces. The potato pieces can be larger and set aside). Boil for a while so that the soup looks thicker. Then reduce the heat to a low simmer and add in the soup when half of it is left. Bring potato cubes and mushrooms to a boil on high heat and then return to low heat. Add salt when the potatoes are half cooked. After three minutes, change to high heat, add green peppers, add a little salad oil (to increase the color of the dish), add appropriate soy sauce, and stir-fry until cooked. For the soup, add chicken essence and bring to a boil. Put on a plate and sprinkle with chopped green onion.
·Notes
No matter how pressed for time, do not use hot water to defrost it. It cannot be boiled in hot water. The potato pieces should not be too small. Pay attention to the time when cooking. If the time is short, the potatoes will not be enough. If the time is too long, the potatoes will become mushy. It is better to have them soft but not falling apart.
Friendly reminder
When this dish is made, the potatoes are more delicious than the duck. When it is served, remember to eat the potatoes with your hands open and leave the meat for others to eat...
Recipe examples
How to make beer duck - Beer duck is one of the most common home-cooked dishes, so how to make beer duck? There are many ways to make beer duck. Here we introduce the most commonly used way to make beer duck. The detailed method is as follows:
·Beer duck recipe 1:
Ingredients: green onions, ginger, Garlic, pepper, cinnamon, coriander, celery, radish
Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine
Poach the duck in water
Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce, and salt, and stir-fry.
After the duck meat is fried until golden brown, pour in beer (one bottle for each duck), add radish, and bring to a boil over high heat
When the beer is half dry, add Celery (now basically done), but you need to change the hot pot and continue cooking. You can eat radishes and side dishes first. Get a different saucepan. Once it's boiled, you can add coriander. If you can eat spicy stir-fry, add some Pixian bean paste to taste better, and you can also add some Qianzhang shreds to make tofu skin. If you are in a hurry to eat, you can use a pressure cooker instead.
·Beer duck recipe 2:
Seasoning: a bottle of beer, ginger, garlic, dark soy sauce, chicken essence, salt, sugar, star anise (fennel), cinnamon
The duck should not be too big, choose a thinner one, and not too fat.
Chop the duck into pieces, remember to keep the head, wings, legs and claws intact so that they can be assembled into shapes when putting them on the plate
First heat the wok, add a little oil, and cook the duck. Stir-fry the meat in the pot, add seasonings, stir-fry evenly and put it into the pressure cooker until the water exceeds the duck meat by about one-third. Continue steaming for about ten minutes, then turn off the heat. Let it cool naturally until it can be boiled, then put it into the wok and let the water dry up. At this time, you can add salt or sugar according to your own taste. After the water is dry, put it on a plate in the shape of a duck and sprinkle with chopped green onion.
Be sure to use dark soy sauce, not light soy sauce and umami soy sauce. Don’t add too much salt and sugar at the beginning, and adjust according to your own taste when the water is collected.
·How to make beer duck three times:
1. Go to the market and choose a clean duck (you can decide the size by yourself, you can buy half if you try to make it). Chop into small pieces and wash.
2. Prepare a piece of ginger, fennel, cinnamon bark, and one to two chili peppers (three if you like spicy food). Clap the ginger with a knife, do not cut it into slices.
3. Open the oil pan and when the oil is cooked to 70 degrees, pour the second prepared items into the oil pan and fry for 5 minutes. When fragrant, add the duck and stir-fry until the meat turns white. Can.
4. Then pour in beer (depending on the number of ducks, half a bottle of beer), soy sauce (use a better brand, and don’t pour too much.), salt (according to your usual (Put in the salt), you have to control the salt yourself. Pour in the ingredients (beer, soy sauce, salt, etc.) level with the duck meat, then turn up the heat and bring to a boil.
5. After boiling over high heat for 5 minutes, turn on medium to low heat and simmer. When the soup is almost dry, add some sugar and MSG, then heat up the pot.
·Beer Duck Recipe 4:
Ingredients:
500 grams of fresh duck, 5 grams of sweet beans, 5 grams of fresh chili, 10 grams of ginger, 5 grams of garlic, 2 star anise, 3 grams of cinnamon, one clove, a bottle of beer, 10 grams of soy sauce, 8 grams of salt, 6 grams of sugar, 30 grams of broth, 70 grams of cooking oil, a little white pepper, 5 grams of corn starch
Method:
First wash the duck meat, then chop it into 6 cm large cubes, skim off both ends of the sweet beans, cut the ginger into slices, and pat the garlic with a knife. Cut the pepper into shreds. Heat a wok with oil and fry the duck pieces first to get the oil out. Then add ginger slices, star anise, cinnamon, cloves, and garlic, stir-fry these until fragrant. Add beer and stock, wait until it boils, then add salt, sugar, and soy sauce. After adjusting the taste, reduce the heat to low and simmer for 30 minutes, then add sweet beans and chili shreds, sprinkle with some pepper, thicken slightly, take out the pan, and serve on a plate.
Features: nourishing and nourishing, fragrant and delicious.
·5 ways to make beer duck:
1. Pick a small Muscovy duck, then wash it and cut it into pieces at home;
2. Heat it up Oil, don’t use too much oil, duck has a lot of oil to avoid greasy;
3. After the oil is hot, add a section of green onion, a piece of ginger (flattened), one star anise, and a few peppercorns;
4. Add the duck pieces and fry in the pot. At the same time, add cooking wine and light soy sauce. Stir-fry until everything changes color (about three minutes), then add a little dark soy sauce
for color. At this time, add salt and MSG and fry for another five minutes. It will be a little cooked and colored. Add a bottle of beer and bring to a boil.
Pour it into the electric hot pot and cook for ten minutes. It’s almost done;
5. Just like eating hot pot, you can add some vegetables, vermicelli, mushrooms, etc. to the pot and cook according to everyone’s preference. The taste is extremely fresh and tender!
·Recipe 6 for beer duck:
Beer duck is a delicacy that can be enjoyed with rice and wine. It has an endless aftertaste, is fresh and slightly spicy, has a slight beer aroma, has a unique flavor, and has the functions of clearing away heat and clearing heat. Appetizing, diuretic, and dehumidifying effects.
Ingredients: (for eight people)
1 fresh duck (approximately 1000 grams), 250 grams of tripe, 250 grams of pork slices
150 pork tripe 1 can of lunch meat, 250 grams of tofu skin
250 ??grams of lettuce, 300 grams of green vegetables, 300 grams of lotus root
Seasoning: 350 grams of beer, 200 grams of vegetable oil (approximately 135 grams consumed), 100 grams of lard 30 grams of bean paste, 30 grams of pickled ginger slices, 40 grams of pickled pepper knots, 10 garlic cloves, 50 grams of old ginger, 15 grams of Sichuan peppercorns, 25 grams of white sugar, 10 grams of refined salt, 5 grams of MSG, and 3 grams of pepper noodles
Preparation method:
1. Remove the internal organs, tip, mouth shell and remaining hair of the duck, wash it, dry it with gauze, put it in a cold water pot and bring it to a boil, then turn on low heat and cook until When eight is ripe, remove and chop into 4cm square pieces for later use. Clean the tripe and cut into slices about 1.7 cm wide. Cut off the belly of the pork belly, remove the belly, trim off the fat tendons, wash with water, cut with a cross knife, and then cut into strips about 1.5 cm wide and 6 cm long. Cut the lunch meat and tofu skin into slices separately. Wash the green vegetables, remove the old leaves and take out the young leaves. Peel and wash lotus root and lettuce, then cut into slices. All the above ingredients, except duck, are divided into two portions and placed symmetrically around the hot pot.
2. Put another wok on the fire, heat the vegetable oil, soak the ginger slices, pickled pepper sections, minced bean paste, and old ginger (beat it into pieces) and stir-fry for a few times, then drain off the remaining oil. , add lard, garlic cloves, Sichuan peppercorns, etc. and stir-fry for a few more times. Pour in the duck soup and cook for 10 minutes. Add duck cubes, beer, sugar, salt, MSG, and pepper noodles. Bring to a boil and beat off the foam.
Then ladle the soup and duck pieces into the hot pot and serve it. Light the fire and cook while eating. You can boil all kinds of meat and vegetable dishes as you like.
Note: Do not use up the duck soup at once. Use it to replenish the soup in the pot while eating. This hot pot can also be made with chicken broth and bone broth. If you like spicy food, you can add dried chili peppers to make the taste stronger.
·Beer duck recipe 7:
Materials: half fresh duck, bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence, green onions
Method:
1. Chop the duck into pieces, about the same size as three cups of duck. Cut the ginger into slices and the green onion into sections
2. Add a little oil , stir-fry the ginger, fry the fatter part of the duck in oil, so that it will not be fat, then put all the chopped duck in and stir-fry, add a little salt, stir-fry until the fragrance comes out , then pour the oil and water inside into another bowl, then pour beer into the pot, the amount of beer is enough to cover the duck meat, then add a spoonful of sugar, a little star anise, cinnamon and peppercorns (depending on your personal taste), and cover the pot. Cover and simmer until the water dries up, then add a little soy sauce (Jiajia is more delicious), scallions, chicken essence, stir-fry again, and it's ready to go. (If you like chili peppers, you can also add some shredded red chili peppers when stewing). This dish is very delicious. If you don’t believe me, try it.
·Beer Duck Recipe 8:
Main ingredients: One duck about three kilograms cut into pieces, ten cloves of garlic, a bunch of green onions, a piece of ginger, and one green and red pepper. , red pepper, and two bottles of beer.
Method:
1. Wash and drain the duck pieces, add a bottle of beer and a small amount of salt and marinate for 1 hour. Crush the ginger, knot the green onion, and peel the cloves of garlic
2. After the oil is hot, add the marinated duck pieces and stir-fry until fragrant. Leave a small amount of oil and fry the garlic cloves until yellow. Remove the red pepper. Add the oil to the pan and stir-fry until brown, then pour in the duck cubes, garlic, ginger, and a bottle of beer. Add a few peppercorns, star anise, and coriander kernels (I don't have any), add green onions, and an appropriate amount of dark soy sauce.
3. After the fire is boiled, skim off the scum, turn to medium to low heat for about 30 minutes (the time can be longer depending on the situation), then add the chopped carrots. When the carrots are done, you can poke them in with chopsticks. That’s it. When removing the pot, remove the peppers, ginger, and green onions, and drizzle with red oil (I didn't drizzle it because I didn't want the oil to be too heavy).