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In summer, greasy pork is eaten sparingly, and gentle and nourishing duck meat is the right time, and this method is more fragrant

Some netizens asked me, and I kept brushing different bloggers saying that this can't be eaten and that shouldn't be eaten. So what should I eat in the summer? I don't know what others recommend, but I've always recommended a light, nutritious diet in the summer. Eat less greasy and hot things, pork like pork belly is actually not suitable for eating more on such a hot day.

Poultry is more suitable for summer, and poultry is generally milder and not as rich in fat as pork. In addition, the nutrition and effectiveness are extremely suitable for summer, and duck meat is a good choice in June and July.

There are many ways to prepare duck meat, and the stew soup is probably the most common and most popular. In fact, there is a more suitable dish in summer, and that is to make beer duck.

The taste of the dish is mellow and delicious, and the duck meat does not have a little smell. Duck meat is full of flavor under the influence of beer, and it can be said to be a good dish to accompany wine and rice.

Beer duck

Ingredients: 1 muscovy duck, 1 large bottle of beer, 1 piece of ginger, 2 bay leaves, 1 star anise, 1 slice of angelica, 2 slices of cinnamon, 2 pieces of nutmeg, 1 handful of rock sugar, 2 tbsp light soy sauce, 1/2 tsp dark soy sauce, 1/2 tsp salt

Cooking Steps:

1. Generally speaking, we will put a lot of spices in our braised duck to make the duck taste rich. But excessive spices often backfire and make the taste a little greasy, especially when cooking beer duck. So to make beer duck, the spices should be slightly less.

Among the many spices, it is necessary to remove the smell and increase the flavor and adjust the "coldness" of the old ginger. In addition, the big ingredient is not too much anise, one is enough. Prepare the necessary spices, then wash them again to remove dust from the surface and set aside.

2. The choice of ducks, everyone prepares according to their preferences. It can be bought in the market or domesticated, and the difference between the two is the taste. The free-range ducks at home have the best taste no matter how they compare, which is incomparable to feed ducks.

Measure according to the number of people you want to eat, and you can make one or half of them. Don't be lazy by chopping the duck into easy-to-eat pieces and soaking them in cold water for 30 minutes to remove the blood. Because it is relatively clean, it can also remove the smell, and then blanch the pot with cold water and clean it before use. If you don't blanch it, you can wash it with lukewarm water.

3. After all the ingredients are ready, you can start cooking this dish, heat a little oil in the pan. When the oil temperature rises, add a handful of old rock sugar, and fry over medium-low heat until the sugar color.

When stir-frying the sugar, stir clockwise until it bubbles brown, then pour in the duck meat and stir-fry evenly. If the sugar color is burnt, blackened and smoked, then the sugar color must be poured out and fried again, otherwise it will be full of burnt flavor and bitter, and the duck meat will not be edible.

4. After stir-frying a few times, pour in a whole bottle of beer. The kind of large glass bottle for beer is just right, but pay attention to the ingredient list of the beer when buying. To make this dish, it is best to use "original" and "crafty" beer. The original beer has a good wheat aroma and can give the duck meat a better taste. This isn't comparable to "blended beer", so don't make a mistake.

5. Then add the prepared spices, then add the seasonings and mix well. After boiling over high heat, turn to medium-low heat and cook until the juice is almost reduced, turning several times during this time to avoid sticking to the bottom of the pot and burning, which can also make the taste more balanced. One thing to keep in mind is that you don't keep burning on fire. You must know that the amount of beer is so small, and the duck meat will be undercooked if the fire keeps urging it.

6. It is very suitable for a recipe for duck meat in summer, and it is recommended that you try it. This dish is really delicious!

Tips for landlords:

1. When frying sugar, pay attention to the heat and the degree of sugar color, so as to avoid blackening and bitterness affecting the taste of the whole dish.

2. Only a little spice is needed to avoid being too strong and affecting the flavor.

3. Bring to a boil over high heat and turn to low heat to avoid the beer being cooked dry and the duck meat is not cooked.