The Head Chef Tells You: You Shouldn't Blanch Beer Duck – Authentic Recipe and Method for Beer Duck

Hey everyone, what's your favorite dish to eat? My favorite is beer duck, especially in the summer. Beer duck is so refreshing! The combination of beer and duck meat makes the duck meat even more flavorful and fragrant with a hint of beer aroma.

Beer duck is a beloved dish enjoyed by many. There are many ways to make beer duck. Today, I'm going to teach you how to make beer duck in a clay pot. Clay pot cooking makes the beer duck more fragrant and tender. The recipe is below, so please check it out!

1. One duck (half a duck), one bottle of beer, 4 slices of ginger, 3 garlic cloves, 4 star anise, 3 g of cinnamon, 2 bay leaves, 3 dried chili peppers, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, 2 small spoons of white sugar, and appropriate amount of salt.

2. Cut the duck into small pieces (small pieces can fully absorb the flavor), wash it clean, and drain off the water.

3. Pour a suitable amount of edible oil into the clay pot, ensuring the oil heats evenly;

4. Turn the heat to low, and stir-fry ginger, garlic, star anise, cinnamon, bay leaves, dried chili peppers, until fragrant, then pour in the drained duck meat and season with a little salt evenly;

5. Wait until the duck meat is firm and then add two spoons of white sugar, light soy sauce, dark soy sauce, and stir-fry until evenly combined;