There are many versions of beer ducks. As a Sichuanese, you still like to have spicy dishes. Adding ginger, pepper, watercress, and spicy rice beer is delicious. You can try it.
Wash the ducks first, preferably not wet.
Pour the oil into the pan. After cooking, pour the pepper, millet, garlic, and watercress into the pan for stir frying.
After sauteing the seasoning, turn the duck down and stir fry, stir fry until the oil is collected, and see the ducks change color. The remaining left in the pot is oil and no water, about ten minutes.
Then pour the ginger, fungus, and side dishes to see your personal preferences, it is best to put less and grab the taste. Stir fry, add a little toning
Pour in beer, two-thirds of the bottle, stir fry, add a little sugar to the pot, and also play a role in seasoning.
Cover the lid and open the fire and suffocate. When there is basically no soup, open the lid and turn it over until the juice is collected. OK. Sprinkle some chopped green onions
1, the duck smells heavy, although put the beer, if you are afraid of the sputum in step 3 can add a little white wine, it is recommended to put some when cooking, more fragrant. 2. The amount of salt and monosodium glutamate. Because there are already watercress and soy sauce, the salt should be cautious. It is best to taste it at the end. Generally, it is not used. The taste can be put into a little, and because the MSG is put, the duck itself is very delicious. Need to add MSG to see your taste. 3, the best ginger is the kimchi jar over the night is best, no ginger can also be replaced with tender ginger.