啤酒鸭的做法（The practice of beer duck）.docVIP

啤酒鸭的做法（The practice of beer duck） Beer duck is a unique flavor of the Zuojiu cuisine, duck meat and beer to stew into a dish, the tonic duck more intense flavor, not only delicious duck entrance, with a share of beer flavor. The Philippines cooked beer duck, add spices to enhance the flavor of the spicy duck, she said the food and heat, appetizers, diuresis, dehumidification effect. [dish making] Material A duck (two people eat, fresh big duck half enough, preservation -- it is frozen, it is the best one, will shrink), a potato, soaked in five or six of letinous edodes, a green pepper, a bottle of beer, a beer. Condiments Star anise (also called spiced) a three slice of ginger, a small piece of ginger Paisui garlic, shallots two, a onion cut, mince onion leaves. Steps Duck chop into pieces, wash the blood (frozen duck with cold water first bubble to thaw) on the pot, filled with cold water, add crushed ginger, boil the fire will duck poured Lishui, pick out the ginger, wash pot, dry. Put the pot of hot oil, add garlic, onion, ginger, star anise fryer, put in the duck pieces add a little soy sauce and stir fry, pour the whole bottle of beer, a little vinegar (vinegar is easy to rotten meat) cover the lid, the fire to boil the potatoes, green pepper (letinous edodes, diced potatoes can spare some.), cook for a while, this soup looks thick, then change to a small fire to simmer, when soup half plus potatoes, letinous edodes, in the fire boiling again to a small fire, potatoes semi salt, for three minutes after the fire, put green pepper, add a little salad oil (increasing food color use), put the appropriate soy sauce, stir fry until the soup, put chicken pot, sprinkle onion dish off. Notes Then the time can not use hot water to thaw, hot boiled rotten. The potatoes can not be too small, burning when the attention of the time and the time is not long on the surface of potatoes, paste into a heap, but not scattered with soft block is preferred. [friendly tips] The dish