How to cook beer ginger duck

For many female friends, they are very envious when they see others have good cooking skills. Today, just follow the editor to learn how to make beer ginger duck, and your cooking skills will definitely improve! Let’s get started together with the editor below!

1. Chop the duck meat into small pieces, blanch it in water to remove the fishy smell and set aside. When the rapeseed oil is 70% cooked, add the duck meat and stir-fry.

2. Cut the ginger and red pepper into small pieces.

3. Add dark soy sauce when the duck meat is fried until oil explodes. The main purpose is to add color. Do not add soy sauce, as soy sauce will not keep the dish shiny after it is out of the pan.

4. After mixing well with dark soy sauce, add young ginger and small red pepper and stir-fry.

5. Two bottles of beer, 500ml, just enough to cover the duck meat.

6. Add salt after adding beer. Since this dish requires bright oil, do not add too much salt. When tasting soup, it is best to be able to taste the salt.

7. Cover the pot, bring to a boil over high heat then turn to medium-low heat. When the beer is almost dry, open the lid and stir fry from time to time. At this time, you can taste the salt and add an appropriate amount if it is too bland. Since duck meat has a strong fishy smell, it is recommended that when roasting duck, the saltiness should be slightly stronger than when eating it in daily dishes, so that the duck meat will taste more fragrant when chewed.

8. Turn off the heat and let cool when the beer is completely dried up and oil comes out. Sprinkle some MSG, or you can leave it out.

9. Remove from heat, place on a plate, sprinkle with chopped green onions, and you’re done.

Only by eating well can we have a healthy body. For the sake of nutrition and health, we should try to eat out less often. It is more nutritious and healthier to cook at home. Let’s get started and make today’s beer ginger duck.