Aroma Beer Duck

Overview

Duck is cool in nature, so it is a good choice to eat in summer. Moreover, the nutritional value of duck is very high. The protein content in the edible part of duck meat is about 16%-25%, which is much higher than that of livestock meat. Duck meat proteins are mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts of meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. However, the fishy smell of the duck is still quite strong, and it will not taste good if it is not cooked well, so the details really need to be handled well. Beer duck is a unique dish that goes with wine. Duck meat is stewed with beer to make the nutritious duck meat more intense. The duck meat is not only delicious in the mouth, but also has a refreshing fragrance of beer. When cooking beer duck, a variety of spices are added to enhance the spicy flavor of the duck meat. This dish also has the effects of clearing away heat, appetizing, diluting water, and dehumidifying.

Tags

• private kitchen
• common dishes
• meat dishes
• old man
• sichuan cuisine
• summer recipes
• banquet dishes
• lunch
• beer
• cinnamon
• duck
• ginger
• light soy sauce
• old soy sauce
• oyster sauce
• star anise
• fragrant leaves
• vegetable oil

Ingredients

Steps

1. 1 Half a duck, ask the vendor to chop it up. Personally, I think it’s better not to buy frozen duck legs, as they taste much worse.

   

2. 2 Boil a pot of water and pour in the cooking wine.

   

3. 3 Add the duck and blanch it in water. Blanching it can effectively remove the fishy smell.

   

4. 4 .Bring it to a boil over high heat and boil the blood

   

5. 5 Remove the duck meat and clean again.

   

6. 6 In another pot, add a small amount of oil and sauté the ginger slices until fragrant.

   

7. 7 Add the washed duck meat

   

8. 8 Stir-fry until the duck meat shrinks slightly

   

9. 9 Pour the duck meat into the pressure cooker and pour in a whole bottle of beer. The principle is that the beer can cover the duck. Do not add water, not even a drop.

   

10. 10 .Add the washed spices and simmer in the pressure cooker for 10 minutes. By this time the duck was already soft and rotten.

    

11. 11 Return to the wok, add dried chili pepper, dark soy sauce and light soy sauce to taste. You can add a little bit of chicken essence to enhance the freshness, but I rarely add it at home so it is not included in the ingredients.

    

12. 12 Simmer over medium heat until the duck meat is fragrant and the juice is reduced.

    

13. 13 .finished product