Beer duck is one of the most common home-cooked dishes, and there are many ways to make it. Its main ingredients are domestic ducks and wine. Beer duck is a good wine with unique taste. Cook it with wine to make the nourishing goose taste deeper. Goose meat is not only delicious, but also contains a bouquet. This is a favorite dish of many customers.
1, the practice of single-door beer duck:
1: Prepare raw materials in advance, clean Pleurotus ostreatus and cut into strips, and cut into strips together with ginger, garlic roll, onion, garlic and green pepper.
2: Soak the goose slices in cold water for15min, add the goose and boil the water in the pot for 1min, blanch the water to remove blood, and then take out the water to control drying.
3: Pour 1 tbsp cooking oil into the pot, and add the popular aniseed, garlic, ginger slices, star anise and pepper.
4. Pour the goose meat into a frying pan to boil the oil, and add Pleurotus ostreatus, monosodium glutamate, salt and sugar.
5. Add soy sauce and stir-fry all the above colors.
6. add wine, not goose, and change to slow fire after the fire boils.
7: After stewing 10 minutes, add onion, garlic and pepper, stir-fry evenly, and stew for another 20 minutes.
8: Stew until the juice is basically wet, and you can start the pot.
2. Unique beer duck making reminder:
1: The amount of spices should not be too much, just to enhance the taste. Too much will rob the main flavor.
2. wine can go fishy without cooking wine.
3. Add wine and simmer for 30 minutes, and the wine will volatilize for a long time.
4. Soy sauce can give the goose a strong color, but it tastes salty. Add soy sauce to prevent the taste from being too dry.
There is a lot of skin oil in goose meat, just add a small amount of edible oil to taste it.
6. After the goose is bled, it can be stewed in an electric pressure cooker for 65,438 0.5 minutes with seasoning and appropriate amount of cold water, and then poured into the pot for stir-frying, which can reduce the stew time. In addition, the goose is easier to taste in the case of stir-frying.
The unique practice of beer duck firmly believes that many basin friends have already understood the practice of beer duck according to the above detailed introduction. Therefore, after fully mastering the practice of beer duck, in order to make the taste of beer duck more authentic, we must fully master the above methods and processes, and then we can learn the practice of beer duck as soon as possible.
Beer duck, home cooking, is a unique solution for domestic ducks. Many people don't like duck meat because it has a strong fishy smell. The ethanol in wine can reasonably remove the fishy smell of domestic ducks, making domestic ducks one of the four well-deserved domestic animals in our daily life. There are many ways to make beer duck, and the most classic is beer duck hot pot. Let's discuss the practice of beer duck hot pot.
This kind of hot pot is a popular type in Sichuan in recent years, and it has been popular all over the country. It started in Chongqing. Legend has it that a customer accidentally knocked a glass of wine out of the pot while eating hot pot, and suddenly the Sichuan flavor overflowed and the taste was attractive, so it was popular to mix hot pot with wine. Beer duck is delicious with food and wine. It's delicious and spicy, with a little bouquet and unique taste. Has the effects of clearing away heat and toxic materials, invigorating spleen, stimulating appetite, promoting diuresis and removing dampness.
1. Remove internal organs, scrape tips and beak shells, remove residual hairs, wash them, dry the water with emery cloth, put them in a cold water pot, cook them with slow fire until they are 80% mature, and then pick them up and chop them into pieces with a thickness of 4 cm for later use. Clean the hairy belly and cut it into pieces about 7 cm wide.
2. Cut the pig's small belly and swallow it, remove the belly, trim the oil tendon, wash it in cold water, cut it with a knife, and then change it into a strip with a width of 5 cm and a length of 6 cm.
3. Cut a piece of canned lunch meat and soybean oil skin respectively. Wash vegetables, remove yellow leaves and take leaves. Peel and scrape the lotus root and green bamboo shoots, and cut one piece each. All the above ingredients except domestic ducks are divided into two parts and placed symmetrically around the hot pot.
4. Put another wok on the fire, add rapeseed oil to boil, add ginger slices, pickled peppers, Pixian watercress powder and ginger (beaten) and stir-fry twice, drain the remaining oil, add animal oil, garlic cloves and pepper and stir-fry twice, then pour in boiled duck soup and cook for 10 minute. Then spoon the soup and duck pieces into the hot pot to serve, light the fire, cook while eating, and cook all kinds of meat and vegetables casually.
The nutritional content of duck meat is very high, which can make people love the meat quality of domestic ducks more in daily life. As a delicious food, domestic duck can look more different after being solved with ethanol, which can attract customers' attention. So it is very suitable to cook at home according to the practice of beer duck hot pot.