Sihai network

The heart needs to decide the taste of food

1. Prepare the ingredients, wash the duck, chop the pieces, heat the pot, pour in the duck pieces, mix them into a medium and small fire, stir fry them slowly until the duck skin is tight, the fat under the skin is oily, and the duck meat is discolored.

2. Stir fry until the oil is out, cut the ginger into large pieces, put them into the duck meat and stir fry with duck oil until the smell is out.

3. Turn on the beer, pour it into the duck meat that has been sauteed. Bring it to a boil over a high heat, then turn it into a low heat and simmer for 40 minutes. After about 20 minutes, add salt. It's very important. Adding salt early will make the duck meat tight, making it difficult to stew.

4. Take advantage of this opportunity, peel the Pueraria and cut it into blocks of suitable size.

5.40 minutes later, pour the Pueraria into the beer duck and stew for another 30 minutes.

6. finally, turn it into a big fire. Add soy sauce, seafood sauce and rock sugar.