Fresh, delicate and light wine aroma: Beer Duck

Overview

Among the many ways to eat duck meat, I currently prefer three: [Beer Duck] [Peking Roast Duck] [Sour Radish Duck Soup]~~ Let’s talk about [Beer Duck] this time~~~~ When I first ate [Beer Duck], it was made by a Hunan girl in Shanghai. She is beautiful and has good cooking skills. It is said that this is one of her specialty dishes~~~~ Therefore, whenever she comes to our house to play, she must cook [Beer Duck] herself~~~ The memory has been long ago, but the fresh and delicious taste seems to still remain on the tip of the tongue~~ This is probably an essential factor for cultivating a foodie~ Now this [Beer Duck] was made by my husband on the weekend~~~~~ He was very excited that day. Not only did he make [Beer Duck], he also made [Sweet and Sour Pork Ribs]~~~~It was completely spontaneous, heartfelt, focused, and enjoyable~~~It is said that dedicated men are the most attractive, and men who focus on cooking are also very attractive~~Anyway, I was fascinated~~~~

Tags

• hot dishes
• chinese banquet
• old man
• winter recipes
• banquet dishes
• famous dishes
• beer
• dried chili pepper
• duck meat
• green onions
• light soy sauce
• old ginger
• sugar
• garlic
• salt
• vegetable oil

Ingredients

Steps

1. 1 After cleaning half the duck, cut into pieces, drain and set aside;

   

2. 2 Shred the onion and ginger, and cut the garlic into cloves;

   

3. 3 Put the wok on the fire, pour in an appropriate amount of vegetable oil to heat; add onion, ginger, garlic, star anise, dried chili and stir-fry until fragrant, take out the onion, ginger and garlic;

   

4. 4 Add duck meat and stir-fry over high heat;

   

5. 5 After the duck meat turns white and becomes smaller, turn to low heat and stir-fry to get the duck fat;

   

6. 6 Add appropriate amount of light soy sauce;

   

7. 7 Add appropriate amount of salt;

   

8. 8 Add appropriate amount of sugar and stir-fry evenly;

   

9. 9 Pour in a can of beer and slightly cover the duck meat, visually measuring about 1 cm;

   

10. 10 Cover and simmer over medium-low heat for 25-30 minutes;

    

11. 11 After the duck meat is cooked and soft, reduce the juice over high heat, put it on a plate and put it into the pot.