Beer duck
The duck is boiled with beer and some Zhuhou sauce. It's really interesting after eating. Although there's a lot of Kung Fu, it really doesn't mind just for that bite. It can also be used to greet guests. It must also be popular.Let's talk about how to deal with the problem in the early stage of cooking ducks. The last time we dealt with ducks, it was the whole side of the duck that fried. It was troublesome, and the oil bounced everywhere. I remember that in the past, we used to make sour plum geese, and mother used to fry the whole goose in the oil pan. This time, cut the pieces, marinate them, blanch them in water, and then fry them. In fact, both methods can be tried.1、 Marinate the duck pieces first to make the duck pieces have a little taste;2、 When boiling water, you can stop the fire when there is floating foam, and then rinse it with hot water;3、 Try not to add water with beer, so you should simmer slowly when stewing;4、 Add seasoning, salt and raw smoke after putting beer, and try again when the juice is collected to the appropriate amount;5、 After all, it is boiled with beer. Unlike boiling with water or broth, the amount of sugar added can be a little more than usual;6、 Regardless of the brand of beer, beer is delicious.
Step 1 . Cut 1/2 ducks into pieces and put them in a large bowl. Add 3 tablespoons of soy sauce, 1 teaspoon of ginger powder, 1/2 teaspoon of salt, 1 teaspoon of fine granulated sugar, 2 tablespoons of cooking wine and 1 teaspoon of pepper, and pickle them evenly. If possible, put them in the refrigerator for one day after pickling. If time is short, let them stand for 20 minutes;
Step 2 . Prepare 1 tablespoon of chopped ginger, 1 tablespoon of chopped garlic, 1 tablespoon of chopped chives, 1 teaspoon of Chinese prickly ash, and open 1 star anise petal to taste good;
Step 3 . Drop the cold water into the pot, then turn on the fire to blanch the duck;
Step 4 . Blanch until the foam rises, rinse the duck with hot water and filter the water;
Step 5 . Fry the duck in the pan until the whole body is golden. If you can't finish frying in one pot, you can fry it in two pots;
Step 6 . Put the pot on the stove, turn up the heat to medium high, heat the pot slightly, add 2 tablespoons of vegetable oil, put 1 tablespoon of chopped ginger, 1 tablespoon of chopped garlic, 1 tablespoon of diced chives, 1 teaspoon of Chinese prickly ash, 1 star anise, and pepper sections, and stir the ingredients in the pot slowly; 7、 Pour the duck into the bag for a moment;
Step 7 . Pour the duck into the bag for a moment;
Step 8 . Pour beer into the pot, then add 2 tablespoons of Zhuhou sauce, 1 tablespoon of sweet sauce, 3 tablespoons of light soy sauce, 2 tablespoons of old soy sauce, 1 teaspoon of salt, 2 tablespoons of sugar, 1 teaspoon of pepper, stir for a few times, turn the heat slowly, cover the pot and simmer for about 20 minutes;
Step 9 . When the time is up, lift the lid of the pot and collect the juice over a large fire until about 12/cup of juice is left. Try the taste. If it is not salty enough, add a little soy sauce or salt. Mix well and remove from the pot.
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