Beer roasted duck rack

Overview

How to cook Beer roasted duck rack at home

Wash the duck clavicle and chop into small pieces. Pour water into the pot, add some ginger and cooking wine to remove the fishy smell.
Chop the garlic and pepper and set aside.
Add base oil to the pot, wait until the oil starts to heat up, add a spoonful of sugar, stir constantly until foaming, quickly pour in the watered duck clavicle.
Stir-fry, stir-fry in the pot for a while, add an appropriate amount of dark soy sauce, until the duck collarbone is evenly colored.
Then add appropriate amount of cooking wine, salt, sugar and stir-fry. Then add beer, bring to a boil over high heat, then simmer over low heat.
When the beer in the pot is almost dry, add the ingredients on the plate and cook for a while.
Finally, add an appropriate amount of chicken essence and remove from the pot.