Many times, we think simple things are particularly complicated. For example, beer duck was accidentally asked one day. In fact, many friends thought it was a big dish with high technical difficulty.

Actually, it's not. Beer duck is easy to cook. Three steps, scalding-frying-stewing.

And because beer is added, it won't smell like ordinary roast duck, which is especially delicious.

Materials?

Cut the duck into pieces

beer

Ginger garlic

Sichuan pepper

pepper

Eight angles

cinnamon

Light soy sauce

dark soy sauce

refined sugar

salt

pepper

The practice of beer duck?

Wash and chop the ducks and blanch them for later use.

Put a little base oil in the pot, add ginger and garlic slices, dried red pepper, star anise, cinnamon and pepper and stir-fry until fragrant.

Pour in the duck pieces and stir fry. Add soy sauce, soy sauce and a little sugar and mix well. (This step has been fried until you feel that you can't do it without adding water.)

Add beer that can't cover all the duck pieces, add salt to taste, boil over high heat, cover the pot and stew for about 40 minutes.

Then collect the juice over high fire and sprinkle a little pepper.

skill

1. Too much duck skin oil. Step two, put as little oil as possible. In addition, you can peel off the fatty duck skin.

2. The longer the frying time in the third step, the shorter the stewing time, and the longer the frying time, the more fragrant it is.

Don't put too much spice, it's not good to rob the duck of its umami flavor.