The five-star chef teaches you to make beer duck, add this step more, add beer, and the duck is tender and flavorful
Duck meat is also a common meat food in our and life, and it is also a poultry, the practice of duck meat is also diverse, we are familiar with roast duck, beer duck, duck dried pot, etc., everyone uses duck meat at home for cooking food, and the soup will also use old duck meat, today Xiaobian will share with you a method of duck meat that everyone knows well - beer duck, from the name of its main ingredient is beer and duck meat, so that the boiled beer duck is tender and flavorful, it is really very delicious.
Many people will make their own beer duck at home, and if you make this dish, you will encounter some problems, and it is far from being made to taste and made outside, so why is this? In fact, because of this, most of us fried duck meat, will immediately pour beer into the pot, although this method looks very correct, but in fact it is wrong, my cousin is the chef of the five-star hotel, shang back to him personally told me: add this step, add beer, duck tender and flavorful, interested in it all look down!
Home-cooked beer duck
Ingredients: duck, 2 bottles of beer, ginger, garlic, dried chili peppers, green onions, salt, cooking wine, soy sauce, dark soy sauce, starch, bean paste, sugar
Preparation method
First of all, the bought duck should be treated cleanly, then put into the water to clean, drain the water, chop into a uniform block, and then the ingredients are all processed clean, after processing, then put the duck meat into a clean basin, and then add the appropriate amount of salt, cooking wine, soy sauce, starch and sugar to the basin, mix well with chopsticks, marinate, the marinating time takes about 20 minutes. This is the "pickling" of this step we added, so that the beer duck will not only be tender and flavorful, but also fishy, and the taste is even better.
Then heat the bottom of the pot, pour in cooking oil, when the oil temperature reaches 60%, put the garlic and ginger slices into the pot and fry until fragrant, then add beer duck to the pot, stir-fry evenly, pay attention to observe the duck meat in the slight discoloration, put the duck meat out of the pot. Then pour oil into the pot, after the oil is hot, put dried peppers in the pot, fry until fragrant, and then pour watercress sauce into the pot, observe the frying of red oil, pour a small amount of water in the pot, wait until the water boils and then put the duck meat into the pot again, stir-fry evenly, then pour in the beer and the appropriate amount of soy sauce, turn to a high heat to bring the water to a boil, reduce to a medium-low heat and simmer for about half an hour. Once cooked, the juice is ready to come out.
The beer duck that comes out of this is tender and tender, and there is no fishy taste, it is particularly delicious, this is what my cousin told me personally, have you learned how to make beer duck?
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