If you want to eat delicious food when you're on fire, have beer duck. What do you want to eat? Beer duck, too. Xiaobian teaches you to make the best beer duck.
Ingredients: Duck 1 / 2, beer 350 ml
Seasoning: 1 / 4 tsp salt, 2 pieces ginger, 1 star anise, 1 piece cinnamon, 1 tbsp soy sauce, 1 tbsp soy sauce, 4 pieces fragrant leaves, 1 piece chive, 1 tbsp sugar
Practice of beer duck
1. Wash the duck and cut it into small pieces
2. Bring to a boil with proper amount of water, pour in duck pieces, blanch and remove
3. Put the duck into the pressure cooker and pour in the beer, which is just past the duck
4. Add raw soy sauce, old soy sauce, sugar and salt
5. After mixing the seasoning, cover the lid and adjust the safety valve according to the instructions
6. Turn on the big fire, wait for the pressure cooker to make a chucking sound after filling with gas, turn the medium and small fire to simmer for about 15 minutes, turn off the fire, turn on the safety valve, and then put it out after venting
Tips:
1. If you find that there is too much soup in the pot, you can open the fire again to collect the juice without covering the lid. This is the key link in the final juice collection, which directly affects the effect of color, flavor and flavor when you come out of the pot;
2. When the soup begins to thicken, do not stop stirring with the shovel until the juice is thick and evenly wrapped on the duck. The soup does not have to be completely dried, as long as it is thick and mellow;
3. Duck has a strong smell of smell. It's better to blanch it with boiling water first to eliminate the smell. The stewed duck is delicious and the soup is fragrant;
4. In order to enhance the fresh flavor of beer duck, too many spices are easy to grab the main flavor;
5. Duck soup stewed with beer will have a strong beer flavor, but after a long time of cooking, the wine flavor will gradually disappear. Eating duck without soup will not be intoxicating.