How much beer should be put in beer duck

Beer has a variety of uses in people's daily lives. Because this beer is mainly brewed from wheat, the alcohol content of beer is not as high as that of liquor. However, if you drink beer for a long time, you will develop a beer belly. Beer duck is a dish that people like to eat, and the main condiment used is beer. However, when making beer duck, you cannot put too much beer, otherwise it will overshadow the dish. So how much beer do you need to put into the beer duck?

The so-called beer duck is made with beer, not water, and beer is actually only a supplementary ingredient, the main ingredient is the duck.

Ingredients:

Half a duck 1 red pepper 1 green pepper 330 ml beer

Excipients:

1 tablespoon light soy sauce 1/2 tablespoon dark soy sauce 1 tablespoon cooking wine 5 crystal sugar 1 teaspoon star anise powder 2 cloves garlic 5 grams ginger

Beer duck recipe:

1. Prepare the materials.

2. Wash the duck and cut into pieces. Cut the pepper into pieces.

3. Heat oil in a wok, add dried chili peppers, ginger and garlic, stir-fry until fragrant, then add duck meat and stir-fry.

4. Stir-fry over high heat until the duck meat is dry and no water is released (excess water can be poured away), and some duck fat is fried out.

5. Add light soy sauce, dark soy sauce, sugar and one star anise and stir-fry until colored.

6. Add a bottle of beer.

7. After boiling over high heat, reduce to medium-low heat and simmer for 30 minutes.

8. When the soup is almost dry, add green and red peppers and chopped green onions and stir-fry. Add salt to taste and serve.

Why do we add beer to beer duck?

Adding beer to Western cuisine is a common cooking practice. Using beer to grill meat in Chinese cuisine is indeed an innovation. This cooking method has only appeared in mainland China in the past decade. Beer is rich in yeast, hops, lees aroma, alcohol, carbon dioxide and other substances. Its nutritional components are called liquid bread. It is a cooking artifact that cannot be replaced by cooking wine. During the cooking process, it can maintain the moisture of meat to the greatest extent, release the tender taste of meat, and add more unexpected taste effects to the dishes.

Roasting meat with beer is not limited to duck. You can also add beer to beef, chicken, pork, and even lamb, or dry-pot seafood during the cooking process to increase the softness, tenderness, and complex flavor of the meat. Many chefs are reluctant to make this little secret public. After all, cooking skills are the key to success. To explain in simple terms, beer is diluted cooking wine, but the various flavors it contains are unique. That is why beer barbecue has a special mellow taste, because the various substances and nutritional components it contains are different.