Ingredients: onion, ginger, garlic, pepper, cinnamon, coriander, celery and radish.

Seasoning: beer, soy sauce, oyster sauce, thirteen spices, cooking wine.

Boil the duck in water.

Pour all the duck meat into the pot, add cooking wine, oyster sauce, soy sauce and salt, and stir fry.

After the ducks are fried to golden brown, pour in beer (one bottle for each duck), add radish and boil over high heat.

When the beer is half dry, add celery (it is almost ready now), but continue to cook in the hot pot. You can eat radish and side dishes first. Change the pan. You can add coriander when cooking. If you can eat spicy cooking, it tastes better to put some Pixian bean paste, and you can add a thousand pieces of silk, that is, tofu skin. If you are in a hurry to eat, you can change to a pressure cooker.

Practice 2 of beer duck:

Seasoning: a bottle of beer, ginger, garlic, soy sauce, chicken essence, salt, sugar, star anise and cinnamon.

Ducks should not be too big, pick thinner ones, not too fat.

Chop the duck into pieces, remember to keep the head, wings, legs and claws intact, so as to spell out the shape when loading the plate.

Heat the wok first, add a little oil, stir-fry the duck meat in the wok, add seasoning, stir well and put it in the pressure cooker. The water content is more than one third of that of duck meat. SAIC continued to steam for about ten minutes, and then turned off the heat. Cool naturally until the pot can boil, then put it into a wok and drain the water. At this time, you can add salt or sugar according to your own taste. After draining, put it on a plate according to the shape of a duck and sprinkle with chopped green onion.

Soy sauce must be soy sauce, not delicious soy sauce. Don't put too much salt and sugar at first, and adjust it according to your own taste when collecting water.

Practice 3 of beer duck:

1, go to the market to choose clean ducks (the size is determined by yourself, you can buy half if you try). Chop into small pieces and wash.

2. Prepare a piece of ginger, fennel, cinnamon and one or two peppers (three if you eat spicy food). Pat the ginger with a knife, don't slice it.

3. Open the oil pan. When the oil is 70% hot, pour the second prepared thing into the oil pan and fry for 5 minutes. When the smell comes out, pour the ducks together and stir fry until the meat turns white.

4. Then pour in beer (depending on the number of ducks, half a bottle of beer) and soy sauce (use a better brand, don't pour too much. ), salt (according to your usual salt), salt should be mastered by yourself. Pour in the ingredients (beer, soy sauce, salt, etc.). ) Level with the duck, and then bring it to a boil.

5. 5 minutes after the fire boils, turn on a small fire and simmer slowly. When the soup is almost dry, add some sugar and monosodium glutamate, and then take the pot.

Practice of beer duck 4:

Materials:

500g fresh duck, 5g sweet bean, 5g fresh pepper, 5g ginger 10g garlic, 2g star anise, 3g cinnamon, a clove, a bottle of beer, 8g soy sauce 10g salt, 6g sugar, 30g broth, 70g cooking oil, a little white pepper and a proper amount of glutinous rice flour.

Exercise:

Wash the duck first, then cut it into 6 cm cubes, skim off both ends of the sweet beans, slice the ginger, pat the garlic with a knife, and shred the pepper. Stir-fry the duck in oil first. Then add ginger slices, star anise, cinnamon, clove and garlic, and stir-fry until fragrant. At this time, add beer and broth, and then add salt, sugar and soy sauce when it is boiled. After adjusting the flavor, reduce the heat, stew for 30 minutes, then add sweet beans and shredded peppers, sprinkle some pepper, thicken slightly, take out the pot and serve.

Features: nourishing, mellow and delicious.

Practice of beer duck 5:

1, pick a muscovy duck, then go home, wash and cut into pieces for later use;

2, hot oil, do not use too much, duck oil is more, not greasy;

3. After the oil is hot, put a piece of onion, a piece of ginger (flattened), an octagonal and a few peppers;

4. Fry the duck pieces in the pot. At the same time, stir-fry cooking wine and soy sauce until they all change color (about three minutes), and then stir-fry with a little soy sauce.

Color, then add salt and monosodium glutamate, stir-fry for five minutes, a little cooked and colored, and then put a bottle of beer in to cook.

Pour into the electric hot pot and cook ten kinds.

5, just like eating hot pot, then put some vegetables, vermicelli, mushrooms and the like in the pot to eat according to everyone's hobbies, and the taste is fresh and tender!

The practice of beer duck six:

Beer duck is a good food with endless aftertaste, tender and slightly spicy, slightly beer-flavored, unique flavor, with the effects of clearing away heat, appetizing, diuresis and dehumidification.

Materials: (eight people)

1 fresh duck (about 1000g) 250g tripe and 250g pork slices.

Pork tripe 1 50g lunch meat1250g tin bean curd skin.

250g of lettuce, 300g of vegetables and 300g of lotus root.

Seasoning: 350g of beer, 200g of vegetable oil (about135g), 30g of lard, 30g of bean paste, 30g of pickled ginger, 40g of pickled pepper, 50g of ginger with 10 cloves of garlic, 25g of sugar with15g of pepper, and refined salt with/kloc.

Method:

1. Take out the internal organs, scrape off the duck's tip and shell, remove the residual hair, wash it, dry it with gauze, put it in a cold water pot, cook it over low heat until it is 80% cooked, take it out and cut it into 4 cm square pieces for use. Wash the tripe and cut it into pieces about 1.7 cm wide. Cut off the pig's belly, remove the belly, trim the oil tendon, wash it with clear water, cut off the horizontal knife, and then change it into a strip with a width of 1.5 cm and a length of about 6 cm. Slice the lunch meat and tofu skin separately. Wash vegetables, remove old leaves and take young leaves. Peel and scrape the lotus root and lettuce, and cut them into pieces respectively. All the above ingredients except duck meat are divided into two parts, which are placed symmetrically around the hot pot.

2. Set fire to another pot, burn vegetable oil, stir-fry ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, stir-fry lard, garlic cloves and pepper for a few times, pour in the cooked duck soup, and cook for 10 minute, then add duck pieces and pepper. Then spoon the soup and duck pieces into a hot pot to serve, light a fire, cook while eating, and make various vegetarian dishes at will.

Note: Don't use up the cooked duck soup at one time, and use it to supplement the soup in the pot when eating. This hot pot can also use chicken soup and bone soup. If you like spicy food, you can join the dried Chili Festival, which has a stronger taste.

The practice of beer duck seven:

Ingredients: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence and onion.

Exercise:

1. Chop the duck, which is about the size of three cups of duck. Cut the ginger into pieces. Cut the onion into pieces.

2, put a little oil, stir-fry the ginger, stir-fry the fatter part of the duck in the oil, so that it won't get fat, then put all the chopped ducks in and stir-fry, add a little salt, stir-fry until the fragrance comes out, then pour the oil and water inside into another bowl, and then pour the beer into the pot. The amount of beer is to cover the duck, add a spoonful of sugar and a little star anise cinnamon pepper. Add a little light soy sauce (more tasty), chopped green onion and chicken essence, stir fry again, and serve. If you like Chili, you can also add some shredded red pepper when stewing. ) This dish is delicious. Just try it.

Practice of beer duck eight:

Ingredients: a duck is cut into pieces of about 3 kg, ten cloves of garlic, a bunch of onions, a piece of ginger, a green pepper, a red pepper and two bottles of beer.

Exercise:

1. Wash and drain the duck pieces, and pour a bottle of beer and a little salt 1 hour. Pat ginger, prick onion and peel garlic.

2. After the oil is hot, pour the marinated duck into the frying pan, and leave a little oil to fry the garlic cloves. Stir-fry the red pepper until it is brown-red, then pour in duck, garlic, ginger and a bottle of beer, add some pepper, star anise and nutmeg (I don't have any), add onion and appropriate amount of soy sauce.

3. After the fire is boiled, skim off the floating foam, turn to low heat for about 30 minutes (depending on the situation, the time can be extended), and then put in the cut carrot pieces, when the carrots can be poked in with chopsticks. Pick up pepper, ginger, onion and pour in red oil.

Steamed chicken with beer red wine. Soak the cleaned chicken in water containing 20% beer for 20 minutes, then put it in a cage and steam it in the usual way. Its taste is pure and tender.

Beef stew with beer. Stewed beef with beer instead of water, because protein in beef can be decomposed into amino acids by enzymes in beer, and the cooked beef is more delicious and fragrant.

Stewed fish with beer. After cooking the fish, add some beer and stew. In the process of stewing, beer and fish can produce esterification reaction, which makes fish dishes have unique aroma.

Beer and black tea. Put the whole beer in the refrigerator to cool. When drinking, the cooled black tea is added to the beer to make it have both tea fragrance and wine fragrance. It is a good product for relieving summer heat and quenching thirst.

Beer ice cream. Pour half a glass of beer first, and then add an ice cream to add bitterness and foam, which has the effect of cooling and relieving summer heat.

Beer and coffee. After coffee is brewed with boiling water, white sugar is added, cooled and poured into beer, which is fragrant in bitterness and has the effect of refreshing and appetizing.