News
Beer duck
Release time:
2018-05-24 15:30
Source:
Ingredients: 1 duck, 1 bottle of beer (about 600ml), 1 piece of ginger (about 10g), 10g of rock sugar
Seasoning: 1 tablespoon of Golden Crown Garden Straw Mushroom Dark Soy Sauce (15ml), 1 teaspoon of salt (5g), 60ml of Golden Crown Garden Peanut Blended Oil
practice:
1. After slaughtering the duck, rinse it with running water and chop it into moderately sized pieces. Wash the old ginger and smash it into pieces.
2. Boil the water in the pot over high heat, blanch the duck pieces for 3 minutes, remove and drain.
3. Heat the oil in the pot over high heat, add the blanched duck pieces and chopped old ginger, stir-fry for 1 minute, cover the pot, and simmer for 5 minutes to allow the temperature in the pot to rise and force out the duck. The water in the meat is removed, then open the lid and stir-fry until all the water seeping out of the duck pieces in the pot evaporates.
4. Turn to medium to low heat, add straw mushroom dark soy sauce, rock sugar and salt, stir-fry evenly, then turn to high heat and stir-fry for 2 minutes to let the flavor penetrate into the duck meat, then pour in beer, cover with lid, and simmer over high heat for 10 minutes. Wait until there is only a small amount of thick soup left.
Tips:
1. The duck used to make beer duck should not be too fat. When making beer duck in Jiangxi, shelduck is generally used, which is a duck with feathers like sparrow feathers. The meat of such a duck is firm. If the duck you buy is fatter, you can remove the fat before cooking.
2. When making beer duck, be sure to squeeze out the water from the duck meat first and fry until all the water in the pot evaporates. This way, the duck will not have a strong fishy smell and the duck meat will be more fragrant.
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