The spicy version of the beer duck~ I have eaten one of the ducks that I used to eat. I belong to a kind of person who is very afraid of the smell of ducks. After this treatment, I think it is quite delicious~ Record Also share it down.
Duck thawed, washed ~ controlled dry water
Cut the duck into pieces, the size is recommended to be bigger...Because the individual feels that the duck has meat in addition to the legs and wings, there are not many ducks on the duck rack... the duck neck and the duck head are not everyone's favorite, so I did not cut it. Small pieces, directly divided into parts of the duck leg, duck wings, neck, head, duck frame divided into six or so, duck butt thrown away.
Onion, ginger and garlic preparation ~ more preparation of some ginger, onion cut section ... garlic peeled off can be washed.
The ducks are drowning. After the water in the pot is boiled, put the duck and ginger into the wine, and pour it into the cooking wine. After it is boiled, cook for a while and then simmer.
The ducks are removed and drained, and the ginger slices are also picked up.
Next, choose the pot you use ~ can be a wok, casserole, I chose a cast iron pot... about the cast iron pot, everyone can go online to understand, here is not to repeat. Heat the vegetable oil under the hot pot and cook until 6 to 7 percent of pepper, dried chili and star anise.
Then add the onion, ginger, garlic and stir fry
After the duck is put into stir fry
The ducks were slightly sautéed and added to the beer.
The amount added was almost never over the duck~ I just used a can.
Add soy sauce and salt for seasoning~ If you want to color, you can add a spoonful of soy sauce.
Stir well and make sure the soup drowns all the duck meat. Cover and wait for it to boil.
After boiling, uncover the lid and stir it~ you can put in rock sugar. Stir well and continue to cover the lid and cook...
Peppers can be prepared during the period. Ps: Regarding the cooking time and the heat of each pot, the cast iron pot I used is almost 30 minutes, and the cast iron pot is not too worried about the idea of burning. This one can not forget to uncover the lid and prevent it from drying out.
Large peppers are cut into pieces, this is mainly for the color of the back. Small green pepper cut, millet pepper is also ... ps: I suggest you even use less than a small millet pepper ~ color good-looking at the same time at least what you do is ... spicy version ... ^ _ ^
Let's talk about small green peppers and millet peppers in the ducks~ stir fry evenly, cover the lid and cook for a while.
Pay attention to the period of inspection, stir fry, see the soup almost retreated to about one-third
Put the big green pepper, turn the fire ~ stir fry evenly and juice
After the fire is turned off, you can add onion to parsley.
Baked, open to eat ~ spicy salty ~
It is a meal~