Many people think that to make beer duck is to fry the duck, add beer and stuffy, then you are wrong. Today I will share with you the experience of making ducks for 30 years, as long as you master the three key points, you can also make a beer duck with full aroma and endless aftertaste. The first key point fresh duck is not needed to blanch water, you only need to add a spoonful of salt and a little white vinegar, because the salt has a penetrating effect, white vinegar can soften the meat, and then add water to soak, there will be a lot of blood water and odor soaked out, and finally clean several times, put into a colander to control the dry water, and then add salt, soy sauce, oyster sauce to mix evenly, marinate for ten minutes. The second key point, making beer duck and putting some rapeseed oil, can add some special flavor. Pour in the duck pieces, do not turn them first, and wait for one side to fry before stir-frying. Stir-fry dry water, add ginger, prepare four white grams, half a grass fruit, one star anise, a small piece of cinnamon, dozens of peppercorns, this proportion of the formula you can remember well, this fragrance will make people have a feeling of never forget, the average person I can not tell him. Add some old soy sauce, a little peppercorns, salt, dried peppers, pour in a bottle of beer, before the chicken nuggets, close the lid and simmer for 30 minutes, and finally use the high heat to collect the soup, as long as the duck can burn this taproot and succeed. Add oil and crispy garlic, millet spicy and green garlic and stir-fry evenly to get out of the pan. The beer duck in this way is full of aroma and soft rotten taste. Finally tell me you learned? #Food & Beauty # #家庭美食大赏 #
