Buy 2 duck legs for 9 yuan, cook a plate of beer duck, no oil and less seasoning, simple and easy to make, good nutrition

I recently went to the supermarket and found that pork, mutton, and beef are quite expensive. On the contrary, the duck beside me is so cheap, at 5.9 a catty. I bought two duck-side legs for only 9 yuan, which is really a bargain. It happens that summer is also suitable for eating duck meat. Go home and make a delicious beer duck with these two duck legs. It is really delicious!

No one in our family drinks alcohol, but they often buy alcohol, especially beer. The main use is to make beer duck. The duck meat is rich in nutrition and cheap. The beer duck I made is also simple, with a refreshing taste and a slightly sweet aftertaste. The more fragrant you chew, no oil, less seasoning, and children love it!

There are many beer duck recipes shared online, but most of the beer duck recipes are spicy and require a lot of seasonings, such as pepper, star anise, cinnamon, etc. For adults, adding more seasonings can help the ingredients enhance the flavor It’s very enjoyable to be able to serve fresh food. I used to like spicy beer duck.

But after I have a child, because I have cooked a lot for the child, the taste is lighter, and dishes with too much seasoning are okay to eat once in a while, and I don’t get used to it often. In addition, I try to cook as little oil and salt as possible now, so the beer duck that I want to share today does not put oil in it, and it tastes not greasy at all. Let’s share the detailed method and take a look!

【Beer Duck】

[Raw materials]: 2 duck legs, 2 cans of beer, ginger, light soy sauce, rock sugar;

[Recipe making process]

1. The duck leg is cleaned and chopped into small pieces. The duck leg has a lot of meat. When I chop it, I cut off a part of the fatter meat. This way, the beer duck will not be so greasy;

2. In a pot under cold water, put the chopped duck leg meat in the pot, add clean water, boil on the heat, and the water will boil the blood in the duck meat during the heating process. After the water is boiled, the blood foam It will float on the surface for easy skimming; after skimming the blood foam on the surface, cook for 1-2 minutes, pick up the duck meat with a colander, and drain for later use;

3. Replace the iron wok, put the drained duck leg into the pot, and put a few slices of ginger at the same time. There is no need to put oil in the iron wok. There is some fat on this duck leg. Fry it for a while, and the oil will be forced out. If the duck leg is lean, add some oil, fry the fragrant ginger slices, and then add the duck leg and stir fry for about 2 minutes. This process can tighten the duck meat, and the taste will be better;

4. Pour in beer, one can of beer is 355ml, I opened two cans and didn't finish it. I used about 650ml of beer;

5. The amount of beer is less than duck meat. The beer will volatilize the alcohol during the cooking process. The beer duck made will not have the smell of alcohol, but will only have the clear aroma of beer;

6. Pour in the light soy sauce. Light soy sauce can help color and make the beer duck more attractive. The light soy sauce tastes salty and fresh. Pour more so that you don’t need to put salt; cover the pot and heat it up. Bring to a boil, turn to medium-low heat and simmer for 30 minutes;

7. Open the lid again, the moisture in the pot is reduced, and the duck meat has been deliciously colored and looks very attractive! But I haven't finished it yet, continue to look down;

8. Put a few more pieces of rock sugar into the pot and stir fry to melt. I use yellow rock sugar. White rock sugar is fine. There is no such thing. White sugar or soft white sugar can also be substituted;

9. After the rock sugar melts, collect the juice on the fire. The color of the rock sugar in the soup will be better and shiny. It is especially attractive when it is wrapped in the duck leg. It tastes delicious and has a slightly sweet aftertaste, so rock sugar is best not less. The beer duck is ready and ready to be served on a plate.

Sprinkle a little green chopped green onion to decorate after serving, it will look more beautiful. The beer duck has tight meat and salty taste, which is really delicious! I thought there were a lot of legs on the sides of the two ducks, but I didn't expect it to be enough in the end.

There is no separate oil for making this beer duck. The fat meat is cut off in advance. Some oil will be cooked when blanched, and excess fat will be forced out when it is dry. After a long time of beer and light soy sauce The stew is delicious. The beer duck I made is salty and not oily. The duck meat is especially fragrant when you bite it. It is a pleasure to bite down and eat slowly. Another glass of beer at this time will be even more beautiful!

The Cass Fresh beer I used from South Korea has a refreshing taste and is currently the best-selling beer in South Korea. It is loved by young drinkers. The unique blue outer packaging also shows the vitality and youth of young people. Beer duck, another glass of beer, eating and drinking, isn’t it beautiful!

However, no one in my family usually drinks alcohol. My child’s father doesn’t drink alcohol, but he likes the beer duck I make. It’s so delicious. Do you like this method of no oil and less seasoning? Try it if you like it!

Thank you for reading. I am a mother. I like to share my original recipes and food search experience. At home, I can use simple and common ingredients to make healthy and nutritious home-cooked delicacies to make the kitchen more homey; I can find street cafes when I go out. The gourmet shops in the alley, taste a variety of different local delicacies, make ordinary life more fun!