Recipe: Beer duck hot pot

Home Cooking Recipe: Beer duck hot pot



  1. Duck cut small pieces to wash blood, marinate with soy sauce, soy sauce, cooking wine for a while

  2. Sliced ​​onions, ginger slices, garlic cloves, green garlic

  3. Hot oil in the pot, put the dried chili, pepper, star anise, cinnamon, fragrant leaves, grass fruit, soybean meal, sand ginger into it, slowly scent with a simmer

  4. Put 2 tablespoons of Pixian County watercress, 2~3 pieces of rock sugar, stir until the sugar is melted, and the smell of the watercress comes out.

  5. Under the onion, ginger, garlic, stir-fry until the scent

  6. Under the duck fire, stir fry, put pickled pepper, soaked ginger

  7. Stir-fry until the duck is colored and fully cooked, pour the beer, no duck meat, boil over the fire, cover and simmer until the taste you like.

  8. Take out half of the soup, use the fire to collect the remaining soup to seven or eight minutes, add the green garlic and stir fry, put it on the induction cooker, and continue to stew and eat.

  9. Wait until the duck meat is almost eaten. Add the soup that you just brought out. If it is not enough, you can add some boiling water. If the fire is boiled, you can eat the leek.


Personally recommend that duck meat should not be stewed too badly, a bit chewy is more delicious. Soups such as shiitake mushrooms, bean hulls, and green bamboo shoots are best served. The fried duck does not need to put too much oil. The duck itself has more oil. It is too greasy and not healthy. Beer is the most common. The watercress in Pixian County is more salty, and the duck meat is marinated with soy sauce, so it is basically unnecessary to put salt when doing it.

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