Hello everyone, I am the first gourmet Ah Fei, pay attention to Ah Fei has more home cooking for your reference!
Some people say that the best fate of a duck is to go to the table.
Those ducks with ideals and ambitions are running to Quanjude, the duck skin that is steaming with oil under the fire, the golden incense floats for ten miles, and the first bite of the duck skin dipped in sugar is always staged with crispy temptation, which makes people addicted.
A dozen small roast ducks in a small oven on the side of the road have always been talked about, and with the advantage of delicious and cheap, they can also make people eat round and full of oil.
There is also the dry pot beer duck that fills the streets and alleys, with its affordable, affordable and delicious characteristics that sweep people's hearts, whether it is a family dinner, or a friend party, more than a dozen people around a pot, spicy taste, warm atmosphere, but also satisfied.
Today, Ah Fei will teach you a dry pot of beer duck, so that you can enjoy this delicious taste at home.
<h1 class="pgc-h-arrow-right" > [dry pot beer duck specific method].</h1>
Step 1: Prepare the ingredients
Prepare a slaughtered and washed duck and chop into small pieces of even size.
Cut a small piece of ginger into slices, cut off two heads of a few grains of garlic, cut the green onion into white pieces, and cut a few red pickled peppers into pieces, all together
Then grab a handful of dried chili peppers, a few fragrant leaves, a small piece of cinnamon, a grass shell, and a little star anise.
The side dishes are green and red peppers, which are cut into evenly sized hob pieces, and it is better to match green and red.
Cut two celery into pieces and put together green and red peppers.
Cut half an onion into strips, grab and scatter and place it in a dry pot at the bottom so as not to ignite the paste after lighting the alcohol.
Step 2: Blanch the duck nuggets
Boil water in the pot, pour cold water into the duck, duck under the cold water pot is easier to boil out the blood water inside, and then add 10 grams of cooking wine to fishy
Bring to a boil over high heat, remove impurities and blood from the duck and beat the foam from the pan
Blanch for about a minute, remove the duck pieces, rinse with clean water and drain for later.
Step 3: Start cooking
Heat the oil in the pan, pour in the duck meat that controls the dry water, sauté the fat in the duck meat over medium heat, after the duck meat is broken, pour in the prepared ingredients and stir-fry the flavor.
Add 5 grams of bean paste, 10 grams of dry pot sauce, stir-fry the red oil of bean paste and dry pot sauce, and continue to stir-fry to color the duck.
Pour 10 grams of cooking wine from the side of the pot, the cooking wine volatilizes in the heat to take away the fishy smell of the duck, and then add an appropriate amount of water along the edge of the pot, pour in a can of beer, the amount of water is not more than the duck, so that the taste is more uniform.
Then start seasoning, add 2 grams of salt, 1 gram of chicken powder, 2 grams of pepper, 2 grams of dark soy sauce, 10 grams of light soy sauce, 3 grams of green peppercorns, stir well, cover the pot, turn to low heat and cook for 30 minutes.
After 30 minutes, the soup is already thick, the duck is fully cooked, and the ingredients are picked out of the pot for a better dining experience.
Cook for a while, pour in the prepared celery and green and red peppers, turn the heat to stir-fry for 1 minute to thicken the soup, and then stir-fry the green and red peppers.
Place the cooked duck in a dry pot and pour the soup to serve.
[Ah Fei has something to say]
1. The duck pieces must be blanched in cold water to facilitate the boiling of blood and impurities inside, reducing the fishy taste.
2. Bean paste and dry pot sauce are the key to the excellent taste of this dish, be sure to fully fry the red oil.
Well, a spicy and delicious dry pot beer duck is ready, like friends hurry up and try it.
Pay attention to Ah Fei, there are simple and practical home-cooked dishes for your reference every day, we will see you in the next issue!