Beer Duck

Overview

Beer-cooked duck, with some Zhuhou sauce added during cooking, really brings back the taste after eating it. Although it takes a lot of effort, but just for that one bite, I really don’t mind. It can also be used to greet guests, and it will definitely be popular. Let’s talk about the issues in the early stage of cooking duck. The last time I cooked duck, I fried the whole duck, which was troublesome and the oil bounced everywhere. I remember when I made sour plum goose, my mother fried the whole goose in a pan. This time, I cut it into pieces, marinated it briefly, blanched it, and then fried it. In fact, you can try both methods.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• sichuan cuisine
• bailu
• budweiser canned beer
• cooking sweet noodle sauce
• cooking zhuhou sauce
• cooking caster sugar
• cooking dark soy sauce
• cooking light soy sauce
• cooking pepper
• cooking salt
• diced green onion in soy pot
• half a duck
• hot pot chili
• pickled duck and ginger powder
• pickled duck cooking wine
• pickled duck pepper
• pickled duck salt
• pickled duck with fine sugar
• pickled duck with light soy sauce
• sichuan peppercorns
• soy pot ginger mint
• soy pot star anise
• stewed minced garlic

Ingredients

Steps

1. 1 Cut 1/2 duck into pieces and put it in a large bowl. Add 3 tablespoons of light soy sauce, 1 teaspoon of ginger powder, 1/2 teaspoon of salt, 1 teaspoon of fine sugar, 2 tablespoons of cooking wine and 1 teaspoon of pepper. Marinate evenly. If possible, put it in the refrigerator for a day after marinating. If time is tight, let it sit for 20 minutes;

   

2. 2 Prepare 1 tbsp of minced ginger, 1 tbsp of minced garlic, 1 tbsp of chopped chives, 1 tsp of Sichuan peppercorns, and cut 1 star anise into a few cloves to enhance the flavor;

   

3. 3 Pour cold water into the pot, turn up the heat and blanch the duck pieces;

   

4. 4 Blanch until foam appears, rinse the duck pieces with hot water and drain;

   

5. 5 Put it into the pot and fry until the duck pieces are golden brown all over. If you can't finish frying in one pot, fry it in two pots;

   

6. 6 Place the pot on the stove, raise the heat to medium, heat the pot until it is slightly hot, add 2 tablespoons of vegetable oil, 1 tablespoon of minced ginger, 1 tablespoon of minced garlic, 1 tablespoon of chopped chives, 1 teaspoon of Sichuan peppercorns, 1 star anise, and chili segments, and simmer the ingredients in the pot over low heat; 7. Pour in the duck pieces and simmer for a while;

   

7. 7 Pour in the duck pieces and cook for a while;

   

8. 8 Pour beer into the pot, add 2 tablespoons of Zhuhou sauce, 1 tablespoon of sweet noodle sauce, 3 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 teaspoon of salt, 2 tablespoons of sugar and 1 teaspoon of pepper. Stir a few times, turn to very slow heat, cover the pot and simmer for about 20 minutes;

   

9. 9 When the time is up, lift the lid of the pot and reduce the juice over high heat until there is about 12/cup of juice left. Test the taste. If it is not salty enough, add a little light soy sauce or salt. Mix well and remove from the pot.