Beer Duck

Method6 steps

1. 1

   Blanch the Duck Meat

   鸭肉焯水预处理

   Cut the duck into 3 cm pieces. Place the duck meat in cold water in a pot, add ginger slices and cooking wine (Shaoxing), and blanch. Drain and set aside.

   把鸭子切成 3 cm 小块，鸭肉冷水下锅，加姜片、料酒，焯一遍水，盛出沥干水分，备用。

   ⏱10 min

   • 💡 Always start with cold water to better draw out blood and off-flavors from the meat.一定要冷水下锅，这样能更好地逼出肉中的血水和异味。
   
2. 2

   Stir-Fry the Duck Meat

   煸炒鸭肉

   Heat a wok and add about 100ml of cooking oil. Over high heat, wait for the oil to shimmer, then add the duck meat and stir-fry until it turns golden.

   炒锅烧热，放入约 100ml 食用油，大火待油烧开，鸭肉入锅翻炒至上色。

   ⏱5 min

   • 💡 Make sure the meat is dry before frying to prevent hot oil from splattering.炒的时候注意控干水分，防止热油溅出。
   
3. 3

   Stir-Fry the Sugar Color and Base Sauce

   炒制糖色与底酱

   Once the duck meat has fully changed color (visibly turning pale), push it to one side of the wok. Add fermented broad bean chili paste (doubanjiang) and rock sugar, and stir-fry over low heat until fragrant and the sugar caramelizes.

   待鸭肉完全变色（肉眼可见泛白），将鸭肉拨到锅的一边，倒入豆瓣酱和糖，小火翻炒出香味和糖色。

   ⏱3 min

   • 💡 Be sure to switch to low heat at this point to avoid burning the doubanjiang and rock sugar, which would make it bitter.此时务必切换小火，避免豆瓣酱和冰糖炒糊发苦。
   
4. 4

   Add Aromatics and Seasonings

   加入香料调味

   Add cloves, star anise, bay leaves, dried red chili, light soy sauce, dark soy sauce, and garlic. Stir-fry until fragrant.

   加入丁香、八角、香叶、干辣椒、生抽、老抽、蒜，翻炒出香味。

   ⏱2 min

   • 💡 Add the garlic cloves whole; they will become soft and tender after braising.大蒜整瓣放入即可，炖煮后口感软糯。
   
5. 5

   Add Beer and Braise

   加入啤酒焖煮

   Pour in beer until it covers the duck meat. Add salt and chicken bouillon powder, then braise over medium heat for 30 minutes (add 5 more minutes if you prefer softer meat).

   倒入啤酒，没过鸭肉，加入盐、鸡精，然后中火将鸭子烧 30 分钟（牙口不好的话可以再多烧 5 分钟）。

   ⏱30 min

   • 💡 Watch the heat during braising to prevent the liquid from boiling away.焖煮过程中注意火力，防止汤汁烧干。
   • 💡 If the duck meat is tough, you can extend the braising time.如果鸭肉较老，可适当延长焖煮时间。
   
6. 6

   Serve

   出锅装盘

   Remove from the wok, plate, and serve.

   出锅盛盘，上桌食用。

   ⏱1 min

   • 💡 You can garnish with a sprinkle of chopped green onion.可以撒上少许葱花装饰。