Season beans Sichuan style roast duck

Sichuan style lobster sauce roast duck;

First of all, we prepare raw materials: duck, pickled pepper with dried bean curd, pickled ginger, dried pepper, pepper, a little ginger slices and whole garlic, and seasonings: cooking wine, bean paste, fragrant leaves, star anise, salt, essence, soy sauce and sugar.

Steps:

First of all, fry the dried soybeans in a clean pot in advance. If there is a little tiger skin, it can be cooked for about half an hour.

Second: it is not advisable to cut the duck into too big pieces. You can add a little salt and cooking wine to taste. You can cook this kind of duck here without scalding it. Keep the original flavor of the duck.

Third, pour the duck into the pot in a hot pot, stir fry over medium heat, and the water will dry slowly, and there will be a little oil. When you are tired, you can pump oil a little, and you don't have to keep refueling.

Add pickled pepper and pickled ginger in the process of frying, and continue frying. After drying, add dried Chili, bean paste and star anise leaves. Add the essence, stir well and pour in the beer (the beer will be more fragrant here, if it is not suitable for beer, you can change it to pure water).

Then turn on the high fire until it boils, and turn to low heat. There is no need to put salt in the early seasoning here, because the salt is put in front when curing duck meat, and the bean paste is salty. You can put sugar, essence and garlic first. Cover the pot. Boil for about 20 minutes, then try the salinity and decide whether to add salt. Soup is not easy to burn too dry when it is out of the pot, and it will taste better if it is left a little.

Fourth, if the soup is not strong enough, you can add a little wet raw flour to the pot and finally sprinkle with chopped green onion.

Precautions:

1, soybeans will taste when fried in the pot, and they will be softer and better when fried in boiling water.

2. here, ducks can only smell fragrant if they are fried directly without water. When frying ducks, it is not easy to fry them for too long, and it is not delicious when the water is completely lost. Meat will turn into firewood.