The Chinese people believe that duck can moisturize the dryness of body in the dry autumn. It is said that in Shanghai, Nanjing and other places, eating duck meat in autumn has become a dietary tradition. Though there are many ways to cook duck meat, I choosed braised duck with beer to consume excess beer.
It seems that beer and meat are a perfect match. Try it and you will get delicious dishes. Duck meat is cold in nature, people who catch a cold or poor stomach should not eat it.
Ingredients
- Half duck about 800 gram, wash and drianed, cut into pieces
- 500 ml beer (one can)
- 5 fresh small red chili
- 5 small rock sugar
- 3 small green scallion, cut into secitons
- 3 cloves garlic
- one part ginger about 8 gram, sliced
- one star anise
- 1 tablespoon light soy sauce
- 1/2 talespoon dark soy sauce
- 1 tablespoon shaoxing wine(cooking wine)
- 1/4 teaspoon salt
- 1 tablespoon oil
Instructions
- Boiling water in a pot, add giner, cooking wine, and duck pieces, blanching for 3-5 minutes.
- Transfer to a bowl
- Add oil to a wok, heat over high medium heat, add red chili, scallion, star anise, garlic, stirring for 15 seconds, add duck, stir-frying for 2 miuntes, then add dark soy sauce and light soy sauce, keep stirfrying untill the surface is brown.
- Add beer to the wok, bring a boiling , then heat over low heat, stewing untill the beer is almost dry.
- Serve with rice.
