
With makings
Duck | Half (buy the cheapest fat duck, must fat! ) |
Beer | 1 canister |
Anise, cassia bark, sweet leaf | A few (can not put) |
Ginger | A small |
Garlic | One whole |
Hutch country is raw smoke | 2 spoon |
Chao Tianjiao | 5 |
Chili pink | One spoon (do not love to eat hot can not put) |
The practice of duck of popular hot beer
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The duck cuts small to be washed clean issue boiler to need not put oil directly (if the duck is insufficient,fertilizer puts oil please, can stick boiler otherwise)
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Break up fry a duck a few times to be able to give water, fire of the central Shaanxi plain continues to boil wait for water to close dry
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Use latency time to prepare burden, ginger garlic cuts end, the base of a fruit of pick off of day day any of several hot spice plants cuts one knife in the head can (such too won't hot have bit of piquancy again) like to eat hot friend to ask a Chao Tianjiao mincing... you will be hot to the ^_^ that take off
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Flavor and the burden that just had cut are put to break up when there is oil only by the about the same boiler that right now water receives fry a few times, put next a few salt mix a few giving birth to to smoke (put a drop less, put a lot of soy even finally, do not love those who eat sauce to ask you optional, but the pen that soy is bit of eyeball really)
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Enter beer, medium baking temperature continues to boil, close till beer dry.
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Beer closes after working, put unripe smoke, chili pink, break up fry twice can give boiler
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Give boiler