Beer duck is the assist wine cate with a distinctive local color, it is duck the flesh and beer are stewed together cook food, make nourishing duck flesh flavour more grumous, duck flesh enters the mouth not only delicacy is sweet, still contain faint scent of a beer. It is cate of wine of assist of go with rice not only, the aftertaste is boundless, xian Xiangwei is hot, carry beer scent slightly, local color is distinctive, hold the effect of water of clear heat, appetizing, benefit, dehumidify concurrently.
Never eat a duck in one's childhood, always feel the duck has a taste. After be brought up, just knowing is not a duck not delicious, what want regard as however is good eat.
When the plan becomes this beer duck on the weekend, old Mom says the duck is insipid sapid, old Mom makes this food to me very do not cherish hope, I say that is to won't make gift the meeting is sapid ah. After been burn finally, old Mom tasted a boast taste is good oh, hey.
Was opposite, do not know everybody can be mixed I am same, when making food with beer every time, can feel giddy, because alcohol volatilizes,I am guessed is be in air, my in the kitchen Wen Xiang is so drunk.
Never eat a duck in one's childhood, always feel the duck has a taste. After be brought up, just knowing is not a duck not delicious, what want regard as however is good eat.
When the plan becomes this beer duck on the weekend, old Mom says the duck is insipid sapid, old Mom makes this food to me very do not cherish hope, I say that is to won't make gift the meeting is sapid ah. After been burn finally, old Mom tasted a boast taste is good oh, hey.
Was opposite, do not know everybody can be mixed I am same, when making food with beer every time, can feel giddy, because alcohol volatilizes,I am guessed is be in air, my in the kitchen Wen Xiang is so drunk.
With makings
| Half | |
| 600ml | |
The practice of beer duck
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Prepare data
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Duck is abluent stripping and slicing, chili stripping and slicing
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The heat that fry pan is oily, put dry chili, ginger, garlic to explode sweet, the flesh that put duck breaks up fry
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Conflagration stir-fry before stewing is fried close to duck flesh do not work to give water (give water to be able to fall more) , and fry a partial duck oil
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Add unripe smoke, often smoke, a candy, anise fries consummate color
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Join a bottle of beer
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After big baked wheaten cake leaves, in changing small fire stew half an hour
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The juice that need boiling water receives the Jia Qinggong when working basically any of several hot spice plants, chopped green onion can have pot
Small stick person
Beer can go besides raw meat or fish, still can rise fragile the tender, action that mentions delicacy, do not need to add cooking wine again so.
Half duck uses 600ml just the quantity of a bottle of beer, need not add water again.
Duck skin oil is much, need not add much oil so, little can fry sweet ginger garlic can.
Stew flesh of the duck that boil with beer, duck soup can have very full-bodied beer taste, long nevertheless flavour of the wine after boiling is met gradually disappear, boil 30 minutes of above the least.
Flavor deal appropriate is little should not be much, the purpose depends on promoting beer the bright fragrance of duck, put too much flavor to be grabbed easily advocate flavour. So I put an anise only, do not put also meet very delicious.
Half duck uses 600ml just the quantity of a bottle of beer, need not add water again.
Duck skin oil is much, need not add much oil so, little can fry sweet ginger garlic can.
Stew flesh of the duck that boil with beer, duck soup can have very full-bodied beer taste, long nevertheless flavour of the wine after boiling is met gradually disappear, boil 30 minutes of above the least.
Flavor deal appropriate is little should not be much, the purpose depends on promoting beer the bright fragrance of duck, put too much flavor to be grabbed easily advocate flavour. So I put an anise only, do not put also meet very delicious.