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86 lines
3.2 KiB
Markdown
86 lines
3.2 KiB
Markdown
# Rural Beer Duck Recipe
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Simmering duck meat with beer enhances its rich, nourishing flavor. The duck is not only savory and aromatic but also carries a subtle hint of beer. Beginners can typically complete this dish in about 1 hour.
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Estimated Cooking Difficulty: ★★★★
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## Essential Ingredients and Tools
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- Duck meat
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- Beer
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- One wok or frying pan with a diameter of at least 32 cm (a smaller pan makes stir-frying difficult)
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- Green bell pepper
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- Red bell pepper
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- Garlic
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- Ginger
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- Thai bird's eye chili
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- Garlic sprouts
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- Scallions (green onions)
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- Tsao-ko (black cardamom)
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- Cinnamon bark
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- Star anise
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- Bay leaves
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- Dried chili peppers
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## Quantities
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- Duck meat (half a duck, approx. 1 kg; ask the butcher to chop it into small pieces)
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- Beer 1000 ml (you can buy two 500 ml cans)
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- Green bell pepper 2 pieces, Red bell pepper 1 piece (length between 10 cm and 15 cm is acceptable; cut into 2 cm segments or slices)
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### Aromatics
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- Garlic 4 cloves, smashed and set aside
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- Ginger 3 cm piece, smashed and set aside
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- Thai bird's eye chili 3 pieces, cut into two halves each (omit if you do not like spicy food)
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- Garlic sprouts 2 stalks, cut into segments and set aside
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- Scallions 2 stalks (1 cut into segments, 1 set aside for later use)
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### Spices
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- Tsao-ko (black cardamom) 2 pods, smashed and seeds removed, set aside
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- Cinnamon bark 1 small piece, approx. 4 cm
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- Star anise 3 pieces
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- Bay leaves 3 leaves
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- Dried chili peppers 6 pieces (omit if you do not like spicy food)
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## Instructions
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### Blanching the Duck Meat to Remove Odor and Blood
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- Rinse the duck meat and place it in the pot.
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- Add enough water to submerge the duck meat.
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- Add 20 ml of cooking wine.
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- Add the reserved scallion stalk.
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- Add the ginger (the smashed 2 cm piece).
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- Bring to a boil over high heat.
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- Skim off the floating foam.
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- Remove the duck meat, rinse it thoroughly with clean water, and set aside.
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### Start Cooking
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- Heat the wok, then add 60ml of peanut oil.
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- When the oil temperature reaches 60°C, add a handful of Sichuan peppercorns (30 grains).
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- Add duck meat and stir-fry for 4 minutes.
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- After 2 minutes, add all the spices.
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- At the 3-minute mark, add all the aromatics (ginger, garlic, and millet peppers).
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- Add 1000ml of beer.
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- Simmer the duck meat for 30 minutes.
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- At 10 minutes, add salt (3g), light soy sauce (10ml), and dark soy sauce (5ml).
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- At 20 minutes, add all the auxiliary ingredients (green and red pepper segments).
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- At 29 minutes, add garlic sprout segments and green onion segments.
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- Stir-fry for 1 minute.
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- Remove from heat and serve.
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## Additional Content
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- During the process, keep an eye on the boiling liquid level. If the ingredients drop below the 2/3 mark, add hot water or beer.
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- [Head Chef: Cooking "Rural Beer Duck" on a traditional wood-fired stove tastes absolutely amazing](https://www.bilibili.com/video/BV1R4411u7po?spm_id_from=333.999.0.0)
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull Request.
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