Speaking of "beer duck", I believe many "old drunkards" will start drooling again. Don't say that not only old drunkards, but even people who don't drink can't resist the temptation of this beer duck. Beer duck is delicious, tender and delicious, with a faint beer flavor at the entrance. Whether it is used for drinking or eating, it is very delicious food.
When it comes to the practice of beer duck, it is really varied. Almost every chef does it differently, and the use of ingredients is different. However, in everyone's practice, one step is exactly the same, and many people will imitate it. But in fact, this step is a very failed step, which is drowning. Yes, many people think duck meat itself smells bad.
The fishy smell of duck meat itself is really heavy, but although the fishy smell can be removed to a certain extent by direct blanching, the duck meat after blanching will become particularly compact and lose some nutrients, and the taste of duck meat will become difficult to release because of its compactness in later frying and stewing, and the duck meat finally made after blanching will taste much older. It can be said that the practice of "blanching to remove fishy smell makes duck lose its umami flavor" is not worth the loss, and many old chefs do not blanch beer ducks. So is there a good way to completely remove the fishy smell of duck meat without losing its freshness and nutrition? The answer is definitely yes. Let's talk directly about our favorite teaching time: when making beer ducks, you must never drown! Remember these three points, duck meat is not fishy, fresh and tender!
The correct method of beer duck-characteristics: duck meat is tender and tasteless, delicious, memorable and thoroughly eaten, which can be seen at a glance.
Ingredients: a live duck.
Ingredients: 1 ginger, 3 cloves of garlic, 2 onions, a little coriander, 6 dried peppers, 2 star anise and 2 fragrant leaves.
Seasoning: water, cooking wine, flour, white vinegar, cooking oil, beer, soy sauce, sugar and salt.
Start cooking—
The first step is "duck meat treatment": firstly, kill the live ducks, remove the duck feathers with boiling water, cut open the duck belly to remove internal organs, remove grease and other dirty things, and then wash them clean. Then, chop the duck into a large pot, cut the dried pepper into sections, put the remaining ginger slices, garlic slices and shredded ginger into the pot, add 65,438+0 tablespoons of salt, 2 tablespoons of cooking wine and 50 grams of flour, and knead well.
Step 2 "Stir-fry duck oil": Heat the wok, add cold oil, a little more oil, add processed duck meat with low heat, stir fry quickly and evenly, then stir fry the oil, and stir the duck oil as thoroughly as possible. This step is very important.
The third step is "stir-frying": after the duck oil is fried, add dried Chili, ginger and garlic slices, star anise and fragrant leaves to stir-fry.
Step 4 "Coloring and Seasoning": After the duck meat turns white evenly, add a proper amount of salt to taste, add 1 tablespoon soy sauce to color, add a proper amount of sugar to refresh and stir evenly.
Step 5: "Beer stew": stir fry evenly, then pour in a bottle of beer, which can slightly cover the duck meat, then pour in two pieces of onion, cover the pot, boil over high fire and simmer for 25 minutes.
Step 6 "Collect juice and plate": when the duck meat is soft and smooth, collect the juice on high fire, and when the soup is suitable, add a little salt and chopped green onion, mix well, take it out and plate it.
Making a picture: such a delicious, juicy and delicious beer duck is ready. Does it look appetizing? (Like spicy food, add some millet, stir well and decorate)
-Summary of the content in You Ask Me and Answer-
When cooking beer duck, you must remember the following three points:
1. Why don't you blanch the duck? Can pickling+soaking without blanching completely remove the fishy smell and blood? What is the principle?
Answer: As .......... said before, it is not worth the loss to blanch duck meat just to get rid of fishy smell. Blanching water will not only make the duck lose some nutrition, but also make the duck cooked tightly, which makes it difficult to cook the stewed duck soft and delicious. Moreover, after eating duck meat, it will be more unpalatable and sloppy. Therefore, blanching can be omitted.
So how to get rid of the fishy smell and blood of duck meat without drowning? Because duck meat itself has a heavy fishy smell, it needs to be pickled and soaked to remove the fishy smell and blood. The principle is: first, grab salt, shredded ginger, cooking wine and flour and marinate for 5 minutes. Sterilize duck meat with salt, season it in advance, and deodorize it with ginger and cooking wine. Because flour itself has strong adsorption, adding a little flour can take away the fishy smell and preserve it to a greater extent. Finally, soak in warm water and white vinegar, and discharge blood for the second time. Both white vinegar and warm water can speed up the discharge of blood, so this can definitely remove the fishy smell and blood of duck meat to the greatest extent.
2. Why do you say that you must fry duck oil to make beer duck?
A: .........., because the dish of beer duck is not only the taste of beer. If you don't fry the duck oil first, the duck meat cooked later will taste greasy, and the fresh flavor of the duck meat is not enough, which will lead to the greasy taste of the beer in the end, which is very unpalatable. Therefore, frying duck oil with beer duck is an important step, but it is not necessary to fry too much.
Why not season at the end, but before adding beer? And in the end, why add a little salt to make up the taste?
Answer: .........., because the beer duck itself has a certain salty taste when pickled, adding a little salty taste when frying can basically make the beer duck fully tasty. Even if it is stewed in the later stage, the salty taste in duck meat will still be sufficient. If you leave it to the last seasoning, the duck meat will only have a taste on the surface, but there is no taste in the meat. As for why salt should be added in the end, it depends on how much soup to keep as a beer duck. Generally, when cooking beer duck, some soup will be left outside the pot, so the relative salty taste will not be enough, so finally, we should add a little salt to flavor the soup, so that the salty taste will be just right.