Beer Duck

Overview

After beer is added to the dish, it becomes more nutritious. For something slightly fishy like duck meat, stew it with beer to remove the bad taste and not add a fragrant aroma. Do you still like a dish of beer duck that does not require adding a drop of oil but is still fragrant and delicious?

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• winter recipes
• banquet dishes
• farm food
• lunch
• beer
• cinnamon
• cooking wine
• hawthorn
• light soy sauce
• onions
• potatoes
• sichuan pepper powder
• starch
• white sugar
• carrot
• duck legs
• fragrant leaves
• ginger
• salt

Ingredients

Steps

1. 1 Wash the duck legs and chop into pieces.

   

2. 2 Put the duck leg pieces into a basin, add appropriate amount of salt, pepper powder, cooking wine and starch.

   

3. 3 Mix well, cover with plastic wrap, and place in a cool place in the refrigerator for 12 hours.

   

4. 4 Peel the carrots, wash and cut into cubes.

   

5. 5 Peel the potatoes, wash and cut into cubes.

   

6. 6 Put the duck leg pieces into the pot with the skin side down over low heat and fry briefly.

   

7. 7 Fry until the skin is golden brown and oil comes out, then turn over and fry, add green onions and ginger slices, and stir-fry until fragrant.

   

8. 8 Add potatoes and carrots and stir-fry evenly.

   

9. 9 Add sugar, light soy sauce, salt, and pour in beer.

   

10. 10 Bring to a boil over high heat, skim off the foam, and add hawthorn, bay leaves, and cinnamon.

    

11. 11 Cover the pot, reduce heat and simmer for about 40 minutes until the duck meat is cooked.

    

12. 12 Heat the soup over high heat to thicken it, add a little sugar to make it fresh, stir-fry until evenly mixed, and serve.