Potato Beer Duck

Onions, ginger, garlic, Sichuan peppercorns, star anise and set aside

Peel potatoes and cut into hob pieces

Add cornstarch and mix well

Chop the duck legs into small pieces, soak in the blood, add cooking wine, ginger slices, and chopped green onion, mix well, and marinate for a while

Pour into boiling water and boil for a while, then skim off any blood foam

Put the potatoes into the oil pan and fry until golden brown and take them out

Drain the oil

Leave the oil in the wok, add onion, ginger and garlic and sauté until fragrant

Add a few star anise, Sichuan peppercorns, and two dried red chili peppers to bring out the fragrance

Pour in the duck cubes

Stir-fry over high heat until the surface is browned, and stir-fry the duck fat

Pour beer

After boiling, add salt, light soy sauce and dark soy sauce to taste

Pour into the pressure cooker together with the fried potato cubes and pressure for 10 minutes

Then pour the pressure cooker back into the wok, add sugar and oyster sauce, and reduce the juice over high heat

When the soup is thickened, take it out of the pot

Overview