Recent pork prices are much cheaper, so recently I will buy some ribs, pork belly, pig's trotters to make meat dishes, to satisfy the "hungry" heart that has been hungry for a long time.
In fact, now on the pork hu eat sea drink before, the most bought meat ingredients at home, are mostly duck meat, after all, the price of duck meat at that time was really cheap and cost-effective, used to stew duck soup, stewed duck meat are very good, but also hot and moist five organs, and there are many duck meat dishes in the food stalls, at home can also be simply reproduced, such as the taste of wine sauce strong beer duck, is the most popular well-known duck dish.
The production method of beer duck is actually similar to braised duck meat, the main difference is that the hot water of braised duck meat is changed to beer, so that beer duck has a different flavor, the overall meat feeling is refreshing and tender, the sauce taste and beer's wheat aroma is quite rich, the more smelly the more hungry, the more chewy the more fragrant!
However, the most likely problem in making beer duck is not that the duck meat has a fishy taste, but the meat of the duck is bitter, as long as the meat taste of the beer duck is bitter, it will force other miscellaneous flavors out, making the overall taste incompatible, unpalatable, and difficult to swallow.
Beer duck tastes bitter, the main reason may be the beer misplaced! For the beer brand is very casual, ordinary on the line, the most important thing is still the amount of beer has requirements, the following fawn to the beer duck method and the need to master the 3 points to share with everyone, follow the fawn steps to make and use the know-how, to ensure that you stew the beer duck, sauce fragrant meat tender, wine full of flavor, not bitter at all, even more delicious than the restaurant.
◇ "Home-style Beer Duck & Material List":
1 duck, 1 bottle of beer, ginger, garlic, star anise, cooking wine, soy sauce, soy sauce, watercress sauce
◇ "Production Process":
Step 1| cut the whole duck into even small pieces, wash it clean, put cold water into the pot, put in ginger slices, pour in cooking wine, blanch the water to remove the body, remove the overflowing large amount of foam, control the water, and then wash it with warm water, scrub the foam and blood stains that remain on the surface of the duck meat, and then put it in clean warm water to remove the meaty smell of the duck meat, and then use kitchen paper to dry the water.
Step 2| the dry pot is heated, no need to put oil, pour the duck pieces after absorbing the water into the pot, slowly sauté over medium-low heat, fry the remaining water of the duck, and sauté the grease with the duck skin.
Step 3| sauté for about 5 minutes, fry the duck slightly yellow, and a lot of duck oil to fry out, just like the picture below, if you feel too much oil, then shovel out the part.
Step 4| after the duck meat is sautéed in oil, add star anise, cooking wine, ginger, garlic, bean paste, soy sauce, soy sauce, soy sauce, mix and stir-fry evenly, stir-fry the flavor of the sauce and spices.
Step 5| duck meat with a good sauce, pour in just the same amount of beer as duck, here use the whole duck meat, a large bottle of beer is just enough, if not enough, then add some hot water until enough, bring to a boil, change the heat to simmer for an hour.
Step 6| after simmering for an hour, the soup in the pot will probably be half or less, open the pot under the salt, season the chicken essence, and change the heat to collect the juice, continue to stir-fry the duck, let the soup sauce fully wrapped on the surface of the duck, make the duck more saucey, after receiving their own satisfaction, you can put out of the pot, taste on the table, the duck meat is smooth and chewy, there is no smell at all, the sauce flavor and the malt aroma of the beer are combined, quite rich and smelly.
◇ "Home-style Beer Duck & 3 Important Cooking Tips":
1, want to completely remove the duck smell of duck meat, after boiling water, in addition to washing the dirt and foam on the surface, but also let the duck meat soaked in warm water for a while, can play a fishy effect.
2, want beer duck smooth and tender delicious, duck meat "fried grease" this step is very important, not only can be greatly reduced, duck greasy feeling, make the meat feel more dry and smooth and tender, but also to remove the duck smell, just have patience, not too impatient.
3, the amount of beer added should not be too much, can just be flush with the amount of duck meat is enough, once the amount of beer is put more, the beer duck stewed, basically will be bitter, because too much beer can not let the duck meat completely absorbed, alcohol volatilization is incomplete, so that the soup taste bitter, and the duck meat absorbs these bitter soup sauce, the meat will naturally have a bitter taste, so the amount of beer added, completely related to whether the beer duck is successful, rather less is not too much, as long as the amount of beer is just right, simmer slowly, and then the fire to collect the juice, The sauce and beer flavor can be fully integrated, and the beer duck will be very flavorful and more delicious.
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