Spicy Beer Duck
Ducks live in water all year round and have a cool nature. They have the effects of nourishing yin and stomach, promoting diuresis and reducing swelling.
Duck meat is rich in nutrients, especially suitable for consumption in summer and autumn seasons. It can not only supplement the excessive consumption of nutrients, but also eliminate the discomfort caused by summer heat to the human body.
According to research, duck meat is rich in protein, fat, as well as nutrients such as calcium, phosphorus, iron, various vitamins, and carbohydrates.
Eating duck meat on a hot summer day can reduce heat, satisfy cravings, and provide nutrition. Beer duck is a classic dish that I have made before. Every summer, my family always eats it a few times. This time, I have made it again with a slightly different recipe.
Spicy Beer Duck - A Satisfying and Nutritious Dish Suitable for Summer Eating
Raw materials:
Half duck, half green pepper and half red pepper, half onion, a can of beer, half ginger and half scallion, 5 red pepper, a few Sichuan peppercorns, 2 star anises, 1 small piece of cinnamon, salt, and soy sauce.
Method:
- Wash and chop the duck, slice the ginger, cut the scallions into sections, and cut fresh green and red peppers and onions into small pieces;
- Add cold water to the pot, add ginger slices, put in the duck chunks, and bring to a boil over high heat;
- Remove the duck chunks and drain the water. Pick out the ginger slices and rinse the duck chunks with clean water;
- Add a little oil to the wok and stir fry the duck chunks;
- Duck chunks are relatively oily, stir fry until oil seeps out of the chunks;
- Add star anise, Sichuan peppercorns, cinnamon, red pepper, scallions, and shredded ginger and continue stir frying;
- Add a little soy sauce and cooking wine and stir fry until the duck meat is colored;
- Pour in beer and a little vinegar (vinegar meat tends to spoil easily);
- Cover the lid tightly, bring it to a boil over high heat, then reduce the heat to low and let it simmer;
- When simmering until 1/3 of the water is left, add salt and stir fry evenly;
- After two or three minutes, increase the heat and collect the juice. Add green peppers, red peppers, and onion cubes;
- Stir fry until the soup is finished, add chicken essence to the pot (you can skip it because beer contains glutamic acid, which also has a freshness enhancing effect).