Home-style Hunan Beer Duck Method

This Hunan-style Beer Duck is simple to make, delicious, nourishing, and health-preserving, especially suitable for those who enjoy traditional Hunan home-cooked dishes in winter.Ingredients: One frozen duck, one bottle of beer, fresh

mushrooms,

four pieces,onion, pieces, red onion,ginger slices, garlic cloves, scallion leaves,MSG, chives,black pepper, sugar,light soy sauce, salt each to taste. Spices:Angelica sinensis slices 10 grams, Ginseng slices 10 grams, Astragalus membranaceus slices 10 grams,

star anise,

　　cassia bark, clove, and dried chili all to taste. Preparation:After thawing the duck, wash it thoroughly with water, remove the tail end, then stuff 10 grams of angelica sinensis, 10 grams of ginseng, and 10 grams of astragalus into the duck's abdomen. Seal the opening with a skewer and toothpicks. Steps:1. Place scallion leaves, onion pieces, and red onions at the bottom of the clay pot, then place the duck inside to prevent it from burning at the bottom. 2. Add dry chili, star anise, cassia bark, clove, remaining ginger slices, salt, black pepper, sugar, 1 tablespoon of light soy sauce, and 1 tablespoon of salad oil. Pour in a full bottle of beer.

3. Cover the clay pot and bring to a boil over high heat, then reduce to low heat and cook for 2.5 hours. Open the lid and pour the broth from the clay pot over the duck to evenly color it.

4. Place four fresh mushrooms in the clay pot, cover again, and use high heat to reduce the sauce. Once the sauce is appropriate, add MSG and chives before serving.

Steps of preparation:

1 Place the large onion leaves, onion chunks, and red onions at the bottom of the clay pot.lay down, then place the duck inside to prevent it from sticking to the bottom. 2 Next, add the dried chili peppers, star anise, cinnamon bark, bay leaf, and remaining ginger slices. Season with salt, black pepper, and sugar, then add 1.5 tablespoons of dark soy sauce and 1 tablespoon of salad oil. Finally, pour in a full bottle of beer.3 Cover the clay pot and bring to a boil over high heat, then reduce to low heat and cook for 2.5 hours. After 2.5 hours, remove the lid and use a spoon to pour the broth from the clay pot over the duck to evenly color it. 4 Place 4 fresh mushrooms in the clay pot, cover again, and simmer over high heat. When the sauce is suitable, sprinkle with chicken essence and chopped green onions before serving.

Next, add the dried red peppers, star anise, cinnamon, bay leaves, and remaining ginger slices into the clay pot. Add an appropriate amount of salt, pepper powder, and sugar. Then add 1.5 spoons of dark soy sauce and 1 tablespoon of salad oil.

3|Cook over high heat.4|Transfer the clay pot to low heat and simmer for 2.5 hours. Remove the lid and use a spoon to pour the broth from the clay pot over the duck, ensuring it is evenly colored. 4|Place 4 fresh mushrooms in the clay pot, cover again, and cook over high heat until the sauce is suitable. Sprinkle with chicken essence and chopped green onions before serving.

Place 4 fresh shiitake mushrooms in the clay pot, cover it again, and reduce the broth using high heat.