Delicious every day, The practice of beer duck, how is beer duck done delicious

The flavour of flesh of the duck in this dish is very delicious really, beer besides can go besides raw meat or fish, still can rise fragile the tender, action that mentions delicacy, than stewing the duck flesh that come out with clear water flavour wants sweet a lot of thicker, might as well next time try ha;

With makings

Duck	Half
Beer	2 listen make an appointment with 600ml
Tomato patch	1
Green pepper	2
Do chili	4
Unripe smoke	30ml
Often smoke	15ml
White sugar	8 grams
Salt	5 grams
Green	2 paragraphs
Ginger	4

The practice of beer duck

Potato flay is abluent cut hob piece, green pepper goes cutting 2-3 after seed centimeter piece reserve
A few oil is added in boiler, put potato piece, in using small fire slowly decoct comes cuticular and golden, next drop oily fish out reserves
Use decoct potato the rest oil is burned 3 into heat, put duck flesh stir-fry before stewing to fry to moisture close dry, duck flesh becomes angry
Join in duck flesh unripe smoke, often smoke, white sugar fries consummate color, enter beer next, the 2/3 that has done not have duck flesh can
Burn beer with medium baking temperature, cast aside go exterior float foam, put green, ginger, dry chili next, build in using, small fire stews about half hours slowly. Till duck flesh 7 maturity, can plunge into with the chopstick in eating the meat when, the scamper is good potato before be being put
Continue to build the 5-8 that stew minute, till potato and duck flesh completely ripe, put green pepper piece to mix finally divide evenly can. If feel flavour is a bit weak, can join right amount salt to flavor

Small stick person

Half duck uses two hall beer enough, the meeting after beer falls into boiler generates bubble, so firepower does not pass fierce, spill over in case. Used beer, stew when do not add cooking wine again or liquor, if return the smell of mutton that is afraid duck, can full cut out of PP of will whole duck, because that place is oleaginous particularly much;

   Tomato patch first decoct, rot not easily in stewed process so, appearance is more complete. The potato that decoct crosses can have reached 3-4 maturity, duck flesh is so fast ripe when put again, meet one case so squashy;

   Green pepper is very easy ripe break up a few times to go finally so, the as it happens of quantity of heat of duck and soup juice can make green pepper mature, but unapt become soft sodden, still can smell when the desk on finally the distinct fragrance of green pepper, this degree is best!

   This dish I feel to leave little soup to had better eat, such flavour full-bodied and Shang Zhihai can mix rice, perhaps touching with flapjack eat, exceedingly sweet!

2020-09-06