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Today, I would like to share with you a home-cooked dish "dry pot beer duck", beer duck is a unique flavor of Han traditional cuisine, very popular with the majority of diners. Although there are many kinds of beer duck methods, in addition to duck, its main ingredient is naturally indispensable. The duck meat is stewed with beer into a dish, so that the tonic duck meat taste is more intense and tender to play a fishy role, the cooked duck meat is not only fresh in the mouth, but also with a beer fragrance. The following will share the method in detail for everyone, like friends come to learn about it.
【Dry pot beer duck】
1. First we prepare a tender duck and chop it into small pieces of even size for later. Then prepare the ingredients, cut the ginger into slices, cut off two pieces of garlic, cut off one white onion into segments, cut a few red peppers into segments, and then grab a small handful of dried peppers, a few fragrant leaves, a small piece of cinnamon, a grass fruit shell, a little star anise.
2. Then prepare the accessories, cut off the red pepper one by one, and then cut into a hob piece of uniform size, half of the green pepper is also cut into hob pieces, green and red pepper can add color to the dish, two celery cut into pieces and put together green and red pepper.
3. After half of the onion is cut into strips and scattered, put it in a dry pot on the bottom, and the onion prevents the bottom from being burned after the alcohol is ignited.
4. After all the ingredients are ready, we start cooking, first we blanch the duck meat with water, boiling water in the pot cold water into the duck, cold water is easier to cook out the blood water in the duck, add cooking wine 5 grams to fishy, boil out the impurities and blood water in the duck meat on high heat, beat the foam in the pot after boiling, blanch the water for a minute and then fish out and rinse it with clean water.
5. Burn the oil in the pot, after the oil is hot, pour in the duck meat that controls the dry water, sauté the fat in the duck meat over medium heat, pour the prepared ingredients into the prepared ingredients after the duck meat is broken, then add 5 grams of watercress sauce, 10 grams of dry pot sauce, stir-fry the red oil of the bean paste and dry pot sauce, and stir-fry the duck meat to color.
6. Pour 5 grams of cooking wine from the side of the pot, the cooking wine volatilizes in case of heat to take away the fishy smell of duck meat, add an appropriate amount of water, pour in a can of beer, and then start seasoning.
7. Add 2 grams of salt, 1 gram of chicken powder, 2 grams of pepper, 2 grams of dark soy sauce, 5 grams of light soy sauce, 3 grams of green peppercorns, stir well and cover the pot and cook for 30 minutes.
After 30 minutes, the soup has been stewed, the duck meat is also cooked thoroughly into the flavor, the head of the ingredients is picked out of the pot, so that there is a better dining experience, after 2 minutes, pour in the prepared celery and green and red peppers, turn the heat to stir-fry for 1 minute, the soup is thick green and red peppers fried and then start the pot, put the cooked duck meat in the dry pot and then pour the soup.
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