With makings
| Duck | 300 grams |
| Beer | 3 bottles |
| Ginger | 5-6 piece |
| The following aniseed and flavoring all can undertake adjustment according to individual be fond of | |
| Do chili | 8 |
| Anise | 3 |
| Cassia bark | 1 |
| Chinese prickly ash | 12 |
| Unripe smoke | 1 spoon |
| Often smoke | 1/2 spoon |
| Salt | 1 gram |
Simple quick worker - the practice of duck of popular hot beer
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Duck chop piece, abluent blood water (refrigerant duck should change aspic first) . Boiler adds full cold water on, add pat broken Laojiang, conflagration is boiled will waterlogging caused by excessive rainfall of duck piece teem, winkle old ginger, abluent boiler, wipe. Duck flesh smell of mutton is heavier, iron with boiling water float first, issue boiler stir-fry before stewing to come again an oil, this law can eliminate the smell of mutton of duck flesh, the duck flesh after stew is boiled is delicious, shang Yexiang is thick delicious.
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Section of old ginger flay, dry chili is abluent cut small, anise is abluent break small piece, cassia bark of Chinese prickly ash is abluent can.
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Oil is put to burn heat inside boiler, put Chinese prickly ash, stir-fry before stewing of anise, cassia bark, Jiang Pian is fried explode sweet.
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Enter duck piece to join unripe smoke, often smoke break up fry chromatically.
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Enter 3 bottles of beer, little vinegar (the word meat that puts vinegar rots more easily) build good top.
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Use conflagration to boil to boiling.
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Move falls
(stewpan is OK also) in. Sorching summer, this can be lazy good method! Avoided lampblack not only so, also need not be in kitchen evaporate sauna, the mainest is to stew the flesh that come out to pledge so fresh and tender, and more tasty!
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With stew the mode that boil to continue to be boiled stew sodden receive juice. This also is the account that why wants 3 canister beer, the duck flesh that because so pure beer is stewed,comes out just is met more wine is sweet 4 excessive. After adjusting good pattern, you are OK should do what to do, ge You lies also when 1/3 of profession juice the rest, the salt that adds touch undertakes flavorring, mix duck flesh in boiler varus even, continue to stew boil, receive juice to make its chromatically even can give boiler cough up finally!
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The duck of popular hot beer with will receive juice good gives boiler to install dish, leave eat!
