500 ml of beer

2 tablespoons soy sauce

Soy sauce 1 spoon

Salt 1 teaspoon

Appropriate amount of chicken essence

Old rock candy 1 piece

Practice steps

Practice of beer roast duck

1. Wash the duck pieces, drain the water, put them face down in the pot, pour a little oil, and fry the duck skin over medium heat. The purpose is to fry the fat oil in the duck skin, and also make the duck skin more crisp and taste better.

Practice of beer roast duck

2. Fry until the duck skin is tight and golden yellow, and leave the duck oil in the pot.

Practice of beer roast duck

3. Pour the duck oil into the wok, add an old rock sugar and stir-fry until the saccharification is amber.

Practice of beer roast duck

4. When saccharifying, you can adjust the juice, 2 tablespoons soy sauce 1 tablespoon soy sauce 1 teaspoon salt and a little chicken essence.

Practice of beer roast duck

5. Pour the duck pieces into the sugar oil and stir fry.

Practice of beer roast duck

6, pour the juice, stir fry and color.

Practice of beer roast duck

7. Pour 500ml of beer into a big jar, and be sure not to pass the duck. Bring the fire to a boil and turn to medium heat until the soup is dry.

Practice of beer roast duck

8. Stir fry properly when the soup is thick to avoid sticking to the pot.

Practice of beer roast duck

9, out of the pot. Duck meat is soft but not rotten, and its taste is moderate. If you like crispy meat, you can also add some boiling water to cook for a while.

Practice of beer roast duck

10, with light wine flavor, rich sauce flavor and delicious but not greasy taste, which is very suitable for summer.

skill

Because beer can remove fishy smell, friends who are sensitive to fishy smell can add a little ginger and spices when frying duck pieces, which can remove fishy smell more thoroughly.