Beer Duck

Overview

A dish that can be made at home - Beer Duck. After I published the article "A delicious and delicious dish to go with rice and wine - Hot and Sour Yellow Beef" in the last issue, my best friend left a message asking me to publish a duck-related recipe one day. The immediate reaction was Beer Duck. It’s rare for a best friend to make a request, so of course you have to satisfy it! When I first saw my best friend talking about ducks, I was still wondering why my dear mentioned it about ducks and not anything else. I didn't think of the reason at the time, but I suddenly understood it when I was sitting in front of the computer typing. Chaoshan people are very good at eating beef, but not so good at eating duck meat, while people from Hunan are really good at eating duck meat! Before I went to Hunan, the duck-related dishes I had eaten were Chaoshan braised duck and duck and winter melon soup. There are really only two ways to eat it. I don’t particularly like the duck meat and winter melon soup. In the end, I only eat braised duck. My best friend has little contact with Hunanese, so her way of eating duck meat is probably the same as what I used to know, right? As I mentioned in my previous article "A must-try dish for drinking - Spicy Duck Feet", in the eyes of Hunan people, duck meat is a treasure. Considering my family situation, it’s understandable that my best friend proposed a recipe for delicious duck! If you have any dishes you want to eat, you can leave a message to me in the background, and I can think about it to see if I can make a suitable dish. There are actually many ways to cook with duck meat. Brother Bao likes: fried tofu with duck meat, fried bamboo shoots with duck meat, and duck with soy sauce. What Chen Chen and I like the most are: fried konjac with duck meat and fried pickled radish with duck meat. Listed down, there are many more ways to prepare duck meat than I knew before I went to Hunan. The first time I ate beer duck was in a Hunan restaurant when I was in college. Later, Brother Bao also made it at home. The taste was very good! Why is it that when my best friend mentions duck, my immediate reaction is beer duck? Because this dish is relatively common in restaurants and is very well-known, and most of the other duck recipes I mentioned above are more common at home. My best friend suggested it, so of course I want to prepare the best for her! (*^__^*) Okay, let’s get started! Note: When I was chatting with Brother Bao, Brother Bao said something that I think makes sense! He said that as you age more and more, you will find out what a fool you used to be! Indeed, our cognitive abilities improve over time! Only when you can admit your shortcomings in the past can you learn and progress humbly! What people fear most is not how powerful their opponents are, but the fear of thinking too highly of themselves and being arrogant and condescending! Full of losses, modest gains! How many people can face their own shortcomings without being arrogant? How many people can be open-minded enough to learn from the strengths of others? May you and I both be neither arrogant nor arrogant, and be happy with ourselves!

Tags

• hot dishes
• hunan cuisine
• lunch
• dinner
• beer
• chicken essence
• duck wings
• garlic cloves
• old soy sauce
• rock sugar
• duck legs
• ginger
• green pepper
• red pepper
• salt

Ingredients

Steps

1. 1 Cut the duck wings and duck legs into small pieces and wash them. (The duck wings are relatively large. The portion I bought can feed 3 adults for one and a half meals, and half of the meal is for Brother Bao's late-night snack with wine. This amount is enough for 4 adults to eat for one meal. I asked the boss to help cut the duck wings and duck legs at the vendor selling live poultry. I know myself and I don't know how to cut them. It saves trouble to let the boss help cut them.)

   

2. 2 The amount of peppers is adjusted according to your preference.

   

3. 3 pieces of rock sugar

   

4. 4 Cut the green and red peppers into hob shapes, slice the ginger, and mince the garlic cloves.

   

5. 5 Heat the pan without adding oil. (General duck meat contains a lot of oil, so don’t add any more oil when cooking duck meat!)

   

6. 6 Add the washed and cut duck wings and legs to the pot.

   

7. 7 Let the duck wings and duck legs boil in water. (Generally, duck meat contains a lot of oil and water, especially duck skin. If you buy duck meat, burn off the water and then refine a little duck fat, so that the final cooked duck will not be too greasy and will be more fragrant. I bought duck wings and duck legs, which contain much less duck fat.)

   

8. 8 Add ginger slices.

   

9. 9 Add rock sugar. (My dad told me that when making harder meat dishes, you can put a little white sugar or rock sugar, so that the meat becomes softer and easier to color. The finished product is not only delicious but also very beautiful. When many chefs make braised pork belly, they like to use rock sugar to stir-fry the sugar color to color the pork belly. It is very attractive!)

   

10. 10 Cook until rock sugar melts and add appropriate amount of dark soy sauce. (When making braised meat, it’s better to use dark soy sauce for coloring!)

    

11. 11 After the dark soy sauce is stirred evenly, add a can of beer.

    

12. 12 Also add appropriate amount of salt. (Add salt at this time to make the duck meat more flavorful.)

    

13. 13 Cover the pot and simmer for 8-10 minutes.

    

14. 14 Cook until there is not much beer left, then lift the lid.

    

15. 15 Add another bottle of beer. (When Brother Bao came back, he asked me how many bottles of beer I had put in, and I said I added 2 bottles. Brother Bao said that 1 bottle was also ok. I said no, the 1 bottle of beer was almost finished cooking, and the duck meat was still very hard! The duck meat is really very hard, and every time it is cooked, it will be cooked. It will take a little longer. I told Brother Bao that if you want to ensure that the duck meat can be cooked well, you must add water. I did not add any water in the whole process and only used beer. The final product was really appreciated by Brother Bao.)

    

16. 16 Then add appropriate amount of salt. (Because there is an extra bottle of beer, the salt flavor is diluted, so more salt must be added to ensure that the duck meat is delicious.)

    

17. 17 Cover the pot again and simmer for about 8 minutes.

    

18. 18 Cook until half of the beer is reduced and uncover.

    

19. 19 Move the duck meat to one side and tilt the pot to expose the broth.

    

20. 20 Add the chopped green and red peppers and add a little salt to the pepper part.

    

21. 21 Sauté the peppers until cooked through.

    

22. 22 Add chopped garlic.

    

23. 23 Add appropriate amount of chicken essence.

    

24. 24 Stir well until there is not much soup left but not all the soup is gone.

    

25. 25 Remove from pan and plate.

    

26. 26 Take photos. Really delicious!