Tips for Sichuan beer duck

Beer duck is a special dish with unique flavor, which is deeply loved by diners. It is said that it originated in the Qing Dynasty. There are many ways to cook beer duck. Beer roast duck comes from rice wine roast duck. Rice wine is a major feature of Jiangxi cooking. People like to add some wine when frying, or stew it all with wine. It is a very common seasoning for cooking at home. Because yellow rice wine is used less and less, it is not as convenient as beer, so there is beer duck cooked with beer.

Teach you the authentic recipe of Sichuan beer duck, you can't stop eating it once.

Beer duck is now a famous dish. It is said that beer duck was handed down from the Qing Dynasty, and ancient ancestors could make recipes, which is really great. The practice of beer duck is to combine beer with duck meat, and then add some ingredients such as pepper and pepper. That taste is really delicious, which makes people want to stop. I'll teach you a tutorial today. Look carefully!

Teach you the authentic recipe of Sichuan beer duck, you can't stop eating it once.

Ingredients preparation: duck, beer, mushrooms. Accessories: ginger soaked in bean paste. Dosage: about 2 kg for a duck, 8 ounces of mushrooms, one bottle of beer, one piece of ginger, one piece of pickled pepper, two or three pieces of pickled pepper, one tablespoon of bean paste, five or six pieces of fragrant leaves, one teaspoon of fennel, one teaspoon of cinnamon, one teaspoon of pepper, two teaspoons of soy sauce, one teaspoon of white sugar, one teaspoon of salty juice and a proper amount of salt.

Teach you the authentic recipe of Sichuan beer duck, you can't stop eating it once.

Production steps: wash mushrooms and cut them in half; Ginger slices; Chop pickled peppers and ginger; Clean Zanthoxylum bungeanum, geranium, Daphne Daphne and Cinnamomum cassia, and put them into non-fiber paper bags to make seasoning bags. Put bean paste, soy sauce, sugar, pickled pepper, pickled ginger and old ginger slices into a bowl and beat them into juice. After washing the duck, cut it into small pieces, wash it, blanch it in a boiling water pot to remove blood bubbles, remove it and drain it. Put oil in the pot (if the duck is a local duck, you can put more oil, if it is a meat duck, you only need to put a little oil in the pot) and heat it to 70% heat. Dry the duck pieces with high fire until the oil is bright, and take out the duck pieces to leave the oil.

Teach you the authentic recipe of Sichuan beer duck, you can't stop eating it once.

Pour the juice from the bowl into the pot and stir-fry slowly with low heat until it is cherry-colored. Add the duck pieces and turn well. Pour in beer, about a catty of soup or water and seasoning packets. Cover and bring to a boil, then turn to low heat for about 40 minutes (the hardness of soup or water and time can be increased or decreased according to personal preference). Add mushrooms and salt, cover and continue to cook for about 20 minutes. Change the fire to dry the soup and add the salty juice. After shoveling evenly, you can eat it out of the pot and put it on the table.

Teach you the authentic recipe of Sichuan beer duck, you can't stop eating it once.

Today I teach you the recipe of beer duck, which is super authentic. Finally, the beer duck cooked is delicious throughout the kitchen, which makes people drool. Take a bite, and you will really linger. I hope you can try it this weekend. It's really delicious. It is worth a try. If you do less, try to reduce more than half of the spices to prevent too much spices and suppress the flavor of beer duck itself. Do you think it is particularly easy to make beer duck like this? Never have to go out and buy it again. What do you think of this? Please leave a message below to discuss.