Homestyle Spicy Beer Duck Recipe

I love duck meat more than chicken.always thinking that well-prepared duck meat smells much better than chicken. Beer Duck is my favorite classic preparation, where the fragrance of beer blends with duck meat.The spiciness of fresh green and red peppers penetrating the bones adds a refreshing and spicy aroma that makes one instantly feel excited. Ingredients Main ingredients: half a duck (about 1.2-1.5 kg), 300 ml of beer, 3 pieces of fresh green pepper, 3 pieces of fresh red pepper, oil as needed, salt as needed, a little Sichuan peppercorns, 3 pieces of rock sugar, 1 tablespoon of old soy sauce, 1 tablespoon of light soy sauce, some spring onions, 1 tablespoon of cooking wine,an appropriate amount of ginger, and an appropriate amount of garlic. Firstly, cut the duck into pieces. It is recommended to get this done by supermarket staff; I spent about 5-6 minutes doing it myself.Secondly, put the duck pieces in a cold water pot and add some ginger. Boil until boiling, then continue to boil for one more minute to remove impurities. Thirdly, after removing the duck pieces from the water, wash them with clean water twice to remove excess oil and residue, and then dry them.

　　Fourthly, put a little oil in the pot and add some scallion slices, garlic cloves, Sichuan peppercorns, star anise, and dried red peppers. Stir-fry until fragrant. Fifthly, add the duck pieces and stir-fry over low heat until they shrink and most of the oil has been released.Sixthly, add 1 tablespoon each of light soy sauce, dark soy sauce, and cooking wine, and continue to stir-fry for another 30 seconds for uniform coloring. Seventhly, add 300 ml of beer and an appropriate amount of water. The water should cover the duck pieces. Add 3 pieces of rock sugar. Bring to a boil over high heat, then simmer on low heat for 30-40 minutes.Eighthly, increase the heat to reduce the sauce. Filter out the Sichuan peppercorns and other large spices. Ninthly, add green and red pepper pieces and stir-fry until they are cooked through before removing from heat.Tip: When choosing a duck, try to pick one that is leaner; if it has too much fat, remove some of the oil halfway through. If you prefer more fatty duck meat, you can skip this step. You can add potato or radish pieces when the duck nears completion for an extra aromatic touch.Jiang An appropriate amount, garlic in moderation

Steps

1. Duck cut into pieces; this step is suggested to be handled by supermarket staff as it took me 5-6 minutes and was quite laborious.

2. Put duck pieces in a cold water pot, add ginger, bring to a boil, and continue boiling for one minute to remove bloodiness.Water Water

3. Rinse the cooked duck pieces with clean water to remove excess oil and residue; I washed them twice before draining and setting aside.

4. In a pot, add a small amount of oil, then stir-fry garlic cloves, garlic flakes, fennel seeds,Cinnamon, dried red chili until fragrant.

5. Add duck pieces and stir-fry over medium heat until the duck chunks visibly shrink and most of the fat is released.

6. Add one tablespoon each of soy sauce, old soy sauce, and cooking wine, continuing to stir for 30 seconds to ensure even coloring.

7. Pour in 300 ml of beer and an appropriate amount of water; the water should cover the duck pieces. Add three ice cubes, large Fire, bring to a boil, then simmer on low heat for 30-40 minutes.

8. Bring to a high flame to reduce the sauce, strain out the spices and other large ingredients. Add green and red pepper pieces; stir-fry until they are just tender before serving.

Tips: Choose leaner duck meat when possible; if mostly fatty cuts, drain all the oil, then discard half of it before proceeding. If you prefer more oily duck, this step can be skipped.

Add potato chunks or radish when the duck is nearly done to enhance the aroma.Radish block