Beer-braised Duck Hot Pot Recipe

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Ingredients

Adjust Servings:
half duck
1 scallions
1 ginger
3 garlic cloves
1 leek
1/2 green bell pepper
1/2 red bell pepper
Spice
dried red pepper
Sichuan pepper
star anise
cinnamon
bay leaf
cardamoms
sand ginger
seasoning
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 can beer
2 tablespoons cooking oil
3 tablespoons Doubanjiang (broad bean paste)
1/2 tablespoon crystal sugar
1 tablespoon cooking wine
6 bowls hot water
1 teaspoon white pepper powder
2 tablespoons sugar
1 tablespoon Sichuan pepper oil

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Beer-braised Duck Hot Pot Recipe

Features:
  • Boiling
Cuisine:

After trying every hot pot, we found beer-braised duck hot pot is the strongest flavor hot pot that suitable for strong and spicy aroma lover. Unlike other hot pot, we fried all spices over low heat with crystal sugar, which fortifies a lightly sweet taste and appetizing color. Then add water and braise duck with a can of beer to make the meat tender and soft. The taste is long-lasting so that we could use it for braising other hot pot ingredients after having duck meat.

  • 75 minutes
  • Serves 2
  • Easy

Ingredients

  • Spice

  • seasoning

Directions

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Tips

1. Simmer until duck soft, otherwise, the duck would be chewy and hard to eat.

2. After simmering, uncover and continue to boil for 3-5 minutes. It makes soup thicken and enhance flavor.

3. Carefully fry crystal sugar over low heat because it is easy yo be burnt and has a bad smell.

4. Enjoy duck meat first. Then add a little soup stock, bring to a boil and cook other hot pot ingredients.

Steps

1
Done
5 minutes

Cut the duck into small pieces. Wash and remove the blood. Set aside. 

2
Done
10 minutes

Add light soy sauce, dark soy sauce, and 2 tablespoons of beer. Marinate for 10 minutes. 

3
Done
5 minutes

Wash and cut scallion and leeks into strips. Rinse and slice ginger into pieces. Crush and cut garlic. Cut green and red bell pepper into rings. Set aside. 

4
Done
5 minutes

Add oil and fry all spices over low heat until fragrant. 

5
Done
5 minutes

Add broad bean paste and crystal sugar. Fry over low heat until red oil comes out. 

6
Done
5 minutes

Stir-fry until the crystal sugar melts and the aroma comes out. Add the scallion, onion, ginger, and garlic to stir-fry. 

7
Done
5 minutes

Add duck. pour into cooking wine. Stir-fry over high heat until color changed and duck cooked. 

8
Done
30 minutes

Pour in hot water and remaining beer, bring to a boil over high heat. Cover and simmer for 30 minutes.

9
Done
5 minutes

When duck becomes soft, add sugar, white pepper powder, Sichuan pepper oil, bring to a boil. Add leeks, green and red bell pepper rings for seasoning. Serve.

Aurora

I teach cooking lessons about Hunan and Cantonese cuisine. You can ask me anything about Chinese cuisine.

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