Beer can better remove the astringency of duck meat; the added flavor of duck meat is more delicious; in fact, this is the revision of three cups of duck: a cup of soy sauce, a can of beer, a bit of cooking wine (or not), a little sugar (Iron sugar can also be), the taste is salty and sweet. The original three cups of ducks talked about: a cup of peanut oil, a cup of soy sauce, a cup of rice wine. Rice wine has a slight sweet taste, and actually it is better to add some sugar. The small fire is stewed for a long time before it tastes, but it doesn't need to be stewed for too long. The duck meat is moderately soft and hard. The stew is too tender, but it doesn't bite.
I like to buy duck legs, I feel that there is not so much oil, smashing, dripping water to the smell of blood. Remove and drain.
Peanut oil in the pot, into the ginger, slap the garlic cloves, put the duck meat and stir-fry, add the appropriate amount of wine and stir-fry for a while.
Pour the beer, foam the duck, do not need to add water! Add soy sauce, add soy sauce, salt, sugar to taste, add dried chili, boil over low heat, simmer slowly, and drain the juice.
1. The taste of the stew should not be too light, but it should not be too salty. When seasoning, be careful: the dried juice will become more salty; 2. The longer the stew, the more tender the meat will be. The meat has been stewed to the desired softness. When the juice is not collected, the lid is opened and the fire is collected. On the contrary, the beer or water can be added to continue to stew until satisfactory.