Braised Beer Duck

Overview

As a northerner, I am very familiar with the method of cooking chicken, but I am still very, very unfamiliar with cooking duck. I always maintain an attitude of awe when it comes to unfamiliar ingredients. The ducks have eaten Peking duck, Zhou black duck, salted duck, etc. This time, Meitian teamed up with Gome for an event. Seeing that my friends had cooked so many different kinds of duck-related delicacies, I couldn’t sit still and decided to learn how to sell braised beer duck. I will share with you my production process and the problems I encountered.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• aniseed
• beer
• dried red chili pepper
• duck
• ginger
• onions
• rock sugar
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 You must choose the right duck. When making beer duck, you must choose meat duck. The meat is tender and well cooked. Chop half a piece of duck into large pieces. (Don’t think I made the wrong choice. I chose the old shelduck, which is suitable for stewing soup. Fortunately, it does not affect the taste).

   

2. 2 Put cold water in the pot, add 3 slices of ginger and 1 tablespoon of cooking wine (not in the ingredient list) to remove the fishy smell. Skim off the scum and take it out.

   

3. 3 Remove from hot water and wash.

   

4. 4 Add oil to the wok, add 6 pieces of rock sugar over low heat, and when the sugar has melted and yellow bubbles appear, quickly add the duck pieces to control the moisture.

   

5. 5 Put it in the pan and stir-fry quickly until the sugar color on the duck pieces is evenly distributed. Add ginger slices (3 slices), green onions (1 small section), chili peppers (5 pieces), Sichuan peppercorns (10 pieces), and aniseed (1 piece) (you can also stir-fry the various seasonings added earlier without frying the sugar, then add rock sugar and stir-fry, and dark soy sauce for color).

   

6. 6 Add a can of beer, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes (if you bought an old duck, you need to switch to a pressure cooker at this time, don't rework like me😜😜😜).

   

7. 7 When the duck meat is soft, add the chopped green pepper cubes and reduce the juice over high heat. (If you buy old duck, be sure to taste whether the meat is soft. I didn't taste it. I found that the meat was not too soft yet, so I had to steam it in the pressure cooker for another 10 minutes.)

   

8. 8 Remove from the pan. The finished product is bright red in color and tempting to appetite.