Beer Medicinal Duck

Overview

The duck is cooked in a casserole with angelica root, dangshen, astragalus root and beer. The light wine can fully dissipate the medicinal properties. It tastes like a wine with a hint of traditional Chinese medicine, and you will slowly break out into a thin layer of sweat. It feels like the whole body is warm. It is very suitable for office workers who often sit in air-conditioned rooms. It has the effect of dispelling wind and dehumidification, and is a cooling and tonic, which will not cause heat and is suitable for all ages. The aroma of the stewed duck fills the whole house, the aroma of wine mixed with the faint aroma of medicine makes you drunk before you even eat it 😍~

Tags

• hot dishes
• home cooking
• chinese banquet
• sichuan cuisine
• angelica sinensis
• astragalus
• beer
• cinnamon
• codonopsis
• cooking wine
• dried red chili pepper
• duck
• fresh mushrooms
• garlic cloves
• green onions
• mushroom essence
• old soy sauce
• onions
• star anise
• sugar
• fragrant leaves
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 Half a fresh duck. I bought the duck in the evening and planned to cook it the next day, so I marinated it with cooking wine and ginger slices overnight. For those who buy the duck and cook it the same day, this step can be omitted.

   

2. 2 Slice a small onion and green onions and place them on the bottom of the casserole to prevent the duck skin from sticking to the pot

   

3. 3 Prepare angelica root, dangshen, astragalus, star anise, cinnamon, bay leaves, garlic cloves, green onion slices, ginger slices, and dried red pepper for later use

   

4. 4 Remove the cooking wine and ginger slices from the marinated duck, put the duck into a casserole, put the angelica root, dangshen, and astragalus root under the duck's belly, then add all the spices just prepared: star anise, cinnamon, bay leaves, garlic cloves, ginger slices, green onion slices

   

5. 5 Add 4 cans of beer, each can is about 300ml

   

6. 6 Add appropriate amount of dark soy sauce, pepper, salt, and sugar, bring to a boil over high heat, then turn to low heat and simmer for 1 hour

   

7. 7 After simmering for 1 hour, add the chopped shiitake mushrooms, pour the soup over the duck several times with a spoon, and continue simmering on low heat for 1 hour

   

8. 8 Simmer over low heat and reduce the sauce over high heat until the soup thickens. Add an appropriate amount of mushroom essence for seasoning. Serve the casserole directly to the table and start eating~