To make beer duck, should you blanch it or stir-fry it? Which step is absolutely essential, but is often overlooked?

When it comes to beer duck, I believe everyone is familiar with it. As can be seen from the name, it is a special delicacy made with goose meat and beer as the main ingredients. The nutritional value of duck meat itself is It is very high, not inferior to other meat products such as pork and chicken breasts. The potassium, iron, copper and other trace elements contained in it have good nourishing yin and stomach, diuresis and swelling, blood and qi and water circulation. The effect of it, and combining it with beer, not only removes the fishy smell of goose meat, but also cooks out the nutrients inside, and the taste is particularly good. Although the taste of beer duck is very good, many people just can't make it like the taste in restaurants. In fact, most of the reasons lie in the production process, because the fishy smell of goose itself is relatively strong. Yes, in order to remove the fishy smell, many people will choose to boil it with water, and some people will choose to fry it. So which method should you choose? Today I will share with you the best way to make beer duck. The best way to make beer duck

The first step is to clean the domestic duck you bought, then chop it into small pieces, wash it with water, then put it in a basin and add enough cold water. Mix well with a spoonful of salt and soak for 20 minutes. This will soak out the blood in the goose meat and remove a certain fishy smell. After the goose meat is soaked, take it out and drain it. Moisture. The second step is to clean the pot, pour a small amount of cooking oil and heat it up, then put the goose meat into the pot and stir fry the duck fat inside. The beer duck will not be so greasy. Moreover, after frying the duck fat out of the pan, the fishy smell in the goose meat will be naturally removed. Then, take it out, leaving the duck fat, add ginger, acid, star anise and other auxiliary ingredients and stir-fry until the fragrance comes out.

The third step, finally put the goose meat in, add rock sugar, light soy sauce, dark soy sauce and stir-fry evenly, pour in the beer. You don’t need to pour too much beer, just enough to cover the goose. Just bring the meat to a boil, first bring it to a boil, then turn to low heat and simmer for 45 minutes. After the time is up, add salt and seasoning, then add the green onions and stir-fry evenly, then it is ready. Delicious beer duck is ready. Made it happen. Therefore, when making beer duck, there is no need to pour water, just fry the pot immediately. This step is the most important. Many people will ignore it, because pouring water will directly blanch the goose meat, and when it is cooked later, it will It is not so easy to smell, and this will not happen in the frying pan. The previous soaking can also let the goose meat smell first, and release the fishy smell inside, and then fry the duck fat out of the pan. , so that there will be no fishy smell. You may want to try this trick next time you make beer duck.