How to make duck stewed with beer and fermented bean curd

Going out to eat every day, to be honest, the food at the food stalls is not necessarily clean, and it’s easy to get bored with it. In fact, you can learn to cook by yourself. The editor would like to recommend to you the dish of braised duck with beer and fermented bean curd. You can make it yourself according to the steps below.

1. Buy a live Muscovy duck, about 6 jin, kill it and save the duck blood. Clean and chop it into pieces (it is best to remove the skin of the duck neck). Slice the ginger, chop the garlic and remove the skin. Soak the mushrooms and wash them.

2. Set aside two pieces of 121 red fermented bean curd.

3.212 Wash the garlic sprouts and separate the heads and sprouts.

4. Half a bottle of beer for later use

5. Heat up a wok, add a little oil and simmer around the wok. Add the duck, ginger and garlic and stir-fry until the oil comes out.

6. Add the garlic sprouts and red peppers, add appropriate amount of salt and sugar, light soy sauce and dark soy sauce. Stir fry evenly.

7. Pour 1/3 of the beer in and stir-fry for a few minutes, then pour in the remaining beer, stir a few times, cover the pot and cook for 10 minutes.

8. Open the lid, stir fry and pour in the duck blood, use a spatula to cut the blood into small pieces. Continue to cover and simmer.

9. Simmer for about 10 minutes, sprinkle the garlic sprouts, stir-fry for a few times. Cover and cook for two minutes

10. Become like this.

11. Put the duck into the prepared casserole. Cover and cook over high heat for 3 to 5 minutes.

12. It’s time to start cooking.

Of course, the comprehensive absorption of nutrition cannot be separated from delicious food. So the braised duck with beer and fermented bean curd that I’m going to introduce to you today is a relatively nutritious dish that is also relatively simple to make. If you like cooking, go and try it now.