Special beer duck
Braised vegetables with Nanchang homely characteristicsThe key to cooking lies in the final juice collection. You must receive thick juice and wrap it evenly on the dishes. That is, the soup at the bottom of the dish can't be thin after it is put into the pan, and there is no soup on the dishes, so the cooked dishes are not easy to eat.
Step 1 . 1. Put the chopped duck in a vegetable basket, drain the excess water, boil water in the pot, add a piece of ginger and an appropriate amount of cooking wine in the water, boil the duck in hot water, and remove the foam and blood;
Step 2 . 2. Scalded duck pieces for standby;
Step 3 . 3. Star anise and cinnamon are ready. Cut pepper, garlic seeds and ginger for standby;
Step 4 . 4. Heat the pot and pour oil. The amount of oil is about the same as that of normal cooking. Don't deliberately reduce the amount of oil; After the oil is hot, put aniseed and cinnamon into the oil to burst out the fragrance;
Step 5 . 5. Stir fry the duck with other seasonings until the surface is a little yellowish, and pour a small amount of beer (about a quarter of the amount);
Step 6 . 6. Add soy sauce, salt and chicken essence, stir fry for a moment, so that the flavor of the seasoning and the freshness of the seasoning are evenly wrapped on the duck, and then pour the remaining whole bottle of beer;
Step 7 . 7. Turn the duck into a pressure cooker and press it for 8-10 minutes after venting. I use an electric pressure cooker and directly select the "duck" function;
Step 8 . 8. Then return to the pot, add spicy fresh pepper and pepper, and harvest the juice with high fire. This final juice harvest link is very critical, which directly affects the effect of color, flavor and flavor when coming out of the pot;
Step 9 . 9. When the soup begins to thicken, do not stop the shovel and stir fry until the juice is thick and evenly wrapped on the duck. The soup does not have to be completely dried, as long as it is thick and mellow.
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