Difficulty: zero cooking ✌️
Portion size: 3 servings
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Black fungus (fresh)
cinnamon (Cinnamonum cassia)
|1 small handle|
light soy sauce
|Non-Stick Cookware in Malachite|
How to Make Beer Duck with Black Fungus
Soak the fungus in advance, chop the duck into small pieces and rinse with water. Place the duck in a pan of cold water, add the ginger slices, blanch the duck, skim off the foam and drain the water.
Next, stir-fry the sugar color: pour out the water in the pan, rinse it, boil the remaining water, pour in a little oil, add the rock sugar and heat on low heat.
Tip: You don’t need a lot of oil to fry sugar, just a little.
When the icing sugar is melted and the color gradually changes to caramel with fish-eye bubbles, quickly pour in all the duck pieces and stir-fry them evenly to color the duck meat.
Tip: Stir-frying sugar requires patience. Heat the sugar cubes over medium-low heat until they melt and become very thin in texture.
Pour the beer into the duck meat, add the onion, dried chili, cinnamon, incense leaves, star anise, peppercorns and other spices, pour in some light soy sauce, toss slightly, bring to a boil over high heat, cover, turn down the heat and simmer for about 25 minutes.
Add black fungus, add a little salt to taste, toss well, cover and simmer for about 15 minutes.
Open the lid, turn the heat to high and cook until the sauce thickens and reduces, stirring well.