Cuisine: Sichuan cuisine.
Description: Beer duck is a classic Sichuan dish, which is characterized by the perfect combination of beer and spices, making the duck meat mellow but not greasy. This dish originated in Sichuan and later spread to all parts of the country and became a favorite delicacy of people. Its bright red color and tender taste make it the first choice for family dinners or gatherings of friends.
Ingredients Required:* Duck breast 500g* 1 bottle of beer* 1 piece of ginger* 2 green onions* 6-8 dried chilies* 1 tablespoon Sichuan peppercorn* 3 star anise* 1 cinnamon* rock sugar to taste* light soy sauce 2 tablespoons* dark soy sauce 1 tablespoon* Salt to taste* pepper to taste* Essence of chicken Chicken powder to taste (optional).
Tools required**: pot * chopsticks stir-fry spatula * knife.
Steps: Cut the duck breast into cubes, slice the ginger and cut the green onion into sections. Prepare a variety of spices.
Production process:1Add cold water to the pot, put in the duck meat pieces, ginger slices, boil until boiling, skim off the foam, remove the duck meat and set aside. 2.Add a small amount of oil to the pan, add the rock sugar, and bring to a simmer over low heat until the rock sugar dissolves and turns amber. 3.Add sliced ginger, green onions, dried chilies, Sichuan peppercorns, star anise and cinnamon and stir-fry until fragrant. 4.Pour in the beer and add the light soy sauce, dark soy sauce, salt, pepper and chicken powder. Stir to combine. 5.Place the blanched duck pieces in the pan, making sure all the duck meat is soaked in the broth. Cover the pot and simmer over low heat for 40-50 minutes, until the duck is soft and glutinous. 6.Finally, turn on high heat to reduce the juice and make the soup rich. When the juice is suitable, it is ready to be removed from the pan and served.
Tips & Advice:* Choosing fresh duck breast is key to keep the meat tender. * If you don't like it too spicy, you can reduce the number of dried chilies. * The amount of spices and seasonings can be adjusted according to personal taste. * Pay attention to the heat when collecting the juice to avoid burning. I'm going to be hot