After a few boiled duck meats become soft, the spice stir-fry exudes a seductive aroma and soaks into the duck meat together with the soy sauce, and then pours the mellow beer, waiting for it to taste. The astringency is removed and the special taste of the duck is preserved. Saying that beer duck is my dad's good food, every time I go to the fall, the table must have this. Although I have left my parents' life now, every time the autumn is getting stronger, the memories of a family sitting around eating beer ducks often come to light. In the fall of this year, eat a beer duck too :)
Ducks washed and cut into pieces, cold water into the pot and water, Beijing onions cut into sections (leave a little chopped white shredded dish with embellishment), 5 cloves of garlic chopped, dried shiitake mushrooms, cold water soaked, potatoes washed and cut hobs spare.
In the hot pot of hot oil, add 5 pieces of ginger, 4 sections of scallion, 5 cloves of garlic, 2 octagonal and 1 small dried peppers to scent.
Pour the duck into a stir-fry until discolored, add 1 scoop of soy sauce, 1 scoop of soy sauce, 1 scoop of vinegar, a little salt and a little sugar and stir well.
Pour the beer into the duck, cover the lid and simmer for 15 minutes, put in the potato pieces and cover and simmer for another 10 minutes.
Open the lid and simmer the juice until it is thick and thick, and put it on the scallion for decoration. Beer duck finish!