Where is Sichuan beer duck from?

Beer duck is loved by many people as a very delicious food. Beer duck not only removes the fishy smell of duck meat but also enhances the freshness of duck meat, making this dish more delicious. Beer duck can greatly replenish deficiency, nourish the internal organs, replenish blood and nourish the stomach, relieve cough and promote salivation, clear away heat and strengthen the spleen. It is very suitable for consumption in hot summer. Here is how to make Sichuan style beer duck.

Ingredients for Sichuan beer duck:

Ingredients: 1000g duck

Accessories: 30g green pepper, 30g potato (yellow skin), 50g onion (white skin)

Seasoning: 35g vegetable oil, 10g oyster sauce, 10g bean curd, 15g beer, 15g cooking wine, 3g ginger, garlic

(White skin) 5g

Sichuan beer duck recipe:

1. Peel and wash the potatoes and slice them

2. Remove the stems and seeds of the green peppers, wash and cut into pieces

3. Peel the onion, wash and cut into pieces

4. Chop ginger and slice garlic

5. Kill the duck, clean it, and put it into boiling water to cook for a while, then remove it, drain the water and cut it into pieces.

6. Heat the wok with oil, add green pepper cubes, potato slices, and onions, fry them, drain the oil and set aside

7. Heat the wok with oil, add the duck, bean curd, chili, cooking wine, oyster sauce, ginger, garlic slices and stir-fry briefly, pour in beer, add potatoes, green peppers, and onions and bring to a boil, then simmer over low heat until the duck is cooked through.