[Hunan cuisine] beer duck -- a big meat dish to reduce fire in summer

Beer duck is a unique food with wine. It stews duck meat and beer together to make the nourishing duck taste stronger. Duck meat not only tastes delicious, but also has a smell of beer. It is not only a delicious meal with wine and food, but also has endless aftertaste. It is slightly spicy, slightly beer flavored, and has unique flavor. It also has the effects of clearing away heat, appetizing, promoting water and dehumidification.When I planned to cook this beer duck at the weekend, my mother said that the duck tasted bad. My mother was not confident that I could cook this dish. I said that it would taste if I could not cook it. After the final cooking, my mother tasted a piece of Kua. It tasted good, hehe.By the way, I wonder if everyone will feel dizzy when cooking with beer like me. I guess it's because the alcohol volatilizes in the air, so I get drunk when I smell it in the kitchen.

Main Ingredients

• Beer 600ml
• duck Half

Auxiliary Ingredients

• garlic A moderate amount of
• ginger appropriate amount
• scallion A moderate amount of
• Paprika appropriate amount

◎ besides removing the fishy smell, beer can also play the role of crispness and freshness, so there is no need to add cooking wine.◎ for half a duck, 600ml is just the amount of a bottle of beer. There is no need to add water.◎ duck skin is oily, so there is no need to add more oil. A little can be fried with ginger and garlic.◎ when stewing duck meat with beer, the duck soup will have a strong beer taste, but the wine taste will fade after cooking for at least 30 minutes.◎ the amount of spices should be less than more. The purpose is to improve the fresh flavor of beer duck. Too much spices will easily rob the main flavor. So I only put one star anise. It would be delicious if I didn't put it.