Beer Duck

Overview

In a food stall in Hainan, there is a large round table made of wooden strips, a single-hole gas stove, a large enough casserole, and a pot of half-stewed beer duck. After eating the duck meat, pour the boiling clear soup into the pot. The boiling soup becomes a flavorful shabu-shabu base. Boil some baby cabbage or spinach, and finally get some noodles. It’s really luxurious!

Tags

• hot dishes
• old man
• sichuan cuisine
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• beer
• corn oil
• dried red pepper
• duck
• garlic
• king oyster mushroom
• old ginger
• old soy sauce
• onions
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Ingredients list: •Duck •Corn oil •Ginger •Garlic •Pleurotus eryngii •Dark soy sauce •Onion •Peppercorn •Dried red pepper •Salt •Beer

   

2. 2 Heat the pan and fry the fragrant Sichuan peppercorns, dried red peppers and garlic cloves. Remove the Sichuan peppercorns when they are burnt. (Dried red peppers should be soaked in water before frying until they become fragrant and will not turn black easily)

   

3. 3 Add duck meat and fry until golden brown (if the duck meat has obvious fishy smell, it needs to be boiled with ginger water to remove the fishy smell beforehand).

   

4. 4 Then add the dark soy sauce and stir-fry until evenly colored and fragrant.

   

5. 5 Pour in the beer and add the king oyster mushroom pieces and old ginger.

   

6. 6 Wait over low heat for 40 minutes until the duck meat is soft and tender, and the bones are sticky.

   

7. 7 Serve with chives and enjoy!

   

8. 8 There is also a pot of Hainanese black pork short rib soup, haha~satisfying!