Beer duck is a unique flavor of the wine dish, is the duck meat and beer stewed together into a dish, so that the nourishing duck meat taste more intense, duck meat is not only delicious in the mouth, but also with a beer fragrance. When cooking beer duck, a variety of spices are added to enhance the spicy taste of duck meat, and this dish also has the effect of clearing heat, appetizing, water and dehumidifying.
Ingredients Duck legs: 4
Accessories Shallots: Appropriate amount Dried peppers: Appropriate amount Soy sauce: Appropriate amount Beer: Appropriate amount Edible oil: Appropriate amount Ginger: Appropriate amount Garlic: Appropriate amount Star anise: Appropriate amount Salt: Appropriate amount Soy sauce: Appropriate amount Sugar: appropriate amount
method:
1, go to the vegetable market to choose to wash and kill the clean duck (the size is determined by yourself, if you try to make it, you can buy half of it). Chop into small pieces and wash.
2: Prepare a piece of ginger, fennel, cinnamon, and one to two peppers (if you eat spicy, you can take three). Tap the ginger with a knife and do not cut into slices.
3: Open the oil pot, when the oil is cooked to 70 degrees, pour the second prepared thing into the oil pan and fry for 5 minutes, when the aroma comes out, pour the duck together and stir-fry, the meat is white.
4, then pour in the beer (depending on the number of ducks, half a half a bottle of beer), soy sauce (use a better brand, do not pour too much. ), salt (according to their usual salt to put), salt light to master themselves. Pour in the ingredients (beer, soy sauce, salt, etc.) with duck meat and bring to a boil over high heat.
5: Bring to a boil on high heat for 5 minutes, bring to a simmer over medium-low heat. When the soup is almost dry, put some sugar and MSG, and then start cooking.
Duck meat is cold, sweet and salty, and belongs to the spleen, stomach, lungs and kidney meridians. It can greatly supplement the fatigue, nourish the yin of the five internal organs, clear the heat of the weak labor, replenish the blood and water, nourish the stomach, relieve cough and self-alarm, eliminate snail accumulation, clear the heat and strengthen the spleen, and be weak and edema. Especially suitable for summer and autumn to eat, not on the fire, not easy to get fat. Mm who likes to eat meat and is afraid of fat can try it.
The fatty acids in duck have a low melting point and are easy to digest. Contains more B vitamins and vitamin e than other meats, which can effectively resist beriberi, neuritis and a variety of inflammation, and can also fight aging. Duck meat is rich in niacin, which is one of the two important coenzyme components in the body and has a protective effect on patients with heart diseases such as myocardial infarction.