Dry pot beer duck is one of the well-known representatives of jianghu cuisine. The taste is fresh and slightly spicy, suitable for all ages, and is deeply loved by the public.
Takeaway practices can be learned from yo, today's introduction is the commercial version
Knowledge point: Duck meat is a superior dish on the table, and it is also an excellent food for people to supplement. The nutritional value of duck meat is similar to that of chicken. Ducks eat mostly aquatic organisms, so its fleshy taste sweet, cold, into the lungs, stomach and kidney meridians, there are tonic, stomach, kidney, tuberculosis hot bone steaming, anti-edema, antipyretic diarrhea, cough and phlegm and other effects. People who have heat in the body are suitable for eating duck meat, and it is more beneficial for people with weak constitution, loss of appetite, fever, dry stools and edema.
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Time consuming: 20 minutes, Difficulty: Average, Craft: stir-frying, boiling
Preparation:
Duck (1500 grams) minced, add shallots and ginger (10 grams each) in cold water to remove the fishy water, beat the foam, pour the duck pieces out of the drainage, set aside.
Konjac (500 g) slices put salted water and set aside
Oil (100 g)
Sugar (15 g)
Ginger (100 g) sliced (tender ginger is better)
Garlic cloves (50 g)
Pickled ginger pickled pepper (a little) minced
Peppercorns (2 g)
Sea pepper (5 g)
Soy sauce (a little)
Chicken essence MSG (3 g each)
Beer (1 bottle)
Green pepper (80 g) cut into cubes
White onion (150 g) cut into sections
The above raw materials are ready to start cooking
Add a spoonful of red oil to the pan oil (100g), sauté with sugar until bubbling peppercorns, sea peppercorns and watered duck until oily (this method eliminates the smell and color of duck meat). Add watercress (20 g), pickled ginger, pickled pepper, garlic cloves, ginger slices (half 50 g), add a little soy sauce and stir-fry. See that the duck meat has been colored and poured into beer, chicken essence, monosodium glutamate, salt, seasoning. Under konjac slices.
Cover the pot (or add to a pressure cooker for 5 minutes) and simmer on high heat for 10 minutes. You can also add a little vinegar (the meat is easier to rot if you put vinegar).
After 10 minutes, see the water in the pot dry quickly, brighten the oil and then leave the remaining ginger slices (50 grams), green pepper pieces, green onion strips stir-fry for 1 minute to get out of the pot, plate sprinkled with green onions and coriander garnish. Congratulations, you have learned a domineering jianghu dish again, without saying much, first clean up.
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