Grilled Beer Duck
Overview
Duck meat is mild and tonic, rich in nutrients, and is suitable for most people, especially those with fever, weak constitution, loss of appetite and edema. Coupled with the mellowness of beer and slow fire stew, the duck meat becomes softer and more delicious. 2015 is about to pass, and the sun of 2016 is about to arrive. At this moment of bidding farewell to the old and welcoming the new, I wish you all a happy new year and good food to eat every day.
Tags
Ingredients
Steps
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Clean all ingredients.
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Cut off any fat from the duck meat and chop it into pieces, cut the celery into 2.5cm sections, cut the pepper into sections, and slice the onions, ginger and garlic. Slice lotus root.
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Add water to a pot and bring to a boil over high heat. Add the freshly cut lotus root slices, blanch them, take them out, and put them into cold water (to prevent the lotus root from oxidizing and turning black) and set aside.
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Blanch the duck pieces in a pot of cold water with cooking wine, remove and set aside.
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Heat a frying pan and add oil. When the oil is 50% hot, add the blanched duck pieces and stir-fry. Try to stir-fry the oil on the duck skin. When the surface of the duck pieces is slightly browned, add Sichuan peppercorns, onions, ginger, garlic and chili peppers. After the oil is fragrant, add light soy sauce, a few drops of dark soy sauce and white sugar and stir-fry evenly.
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Add beer.
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Bring to a boil over high heat, simmer over low heat for 40 minutes, then add an appropriate amount of salt over high heat to reduce the juice.
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When the soup is dry, add lotus root slices and stir-fry evenly to reduce the soup.
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Add the celery segments and stir-fry for a few times before serving.
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Put it into a dry pot.
