Fujian Flavour Braised Beer Duck
Braised Beef duck has no beer flavor at all. The feature of beer is to make duck meat soft and tender. It also removes the bad taste and brings a light sweet into duck meat. After adding beef, continue to cook to let the beer volatilize and make the taste deeper.
- Blanching the duck into hot water can remove the fishy taste of the meat.
- Make sure heat duck meat evenly during stir-frying to prevent overcooked.
- Add a little white sugar to make taste better. It also makes the mouthfeel smooth and tender.
Peel ginger and cut into slices. Cut green onions into small pieces. Set aside.
Cut the duck into small pieces. Remove excess fat. Blanch into boiling water until cooked. Remove from heat and drain water.
Add 2 tablespoon oil into the pot. Preheat the oil and stir fry duck until cooked.
Add ginger slices. Continue to stir-fry until the color of duck meat becomes dark.
Add 1 can of beer, salt, light soy sauce, and sugar. Bring to a boil and continue to boil for 15 minutes.
Top with chopped green onion. Serve.