[ENG SUB] 啤酒鴨 (國語版) BEER DUCK

Beer Duck, duck stewed in beer. This dishes can be found in different area in China. Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from cereal grains-most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used.
Beers vary in their nutritional content. The ingredients used to make beer, including the yeast, provide a rich source of nutrients; therefore beer may contain nutrients including magnesium, selenium, potassium, phosphorus, biotin, chromium and B vitamins.
啤酒鴨，啤酒燉鴨。 這道菜可以在中國的不同地區找到。 啤酒是世界上歷史最悠久、消費最廣泛的酒精飲料之一，是僅次於水和茶的第三大最受歡迎的飲料。 它是通過釀造和發酵澱粉生產的，主要來自穀物--最常見的是來自發芽的大麥，但也使用小麥、玉米（玉米）、大米和燕麥。啤酒的營養成分各不相同。 用於釀造啤酒的成分，包括酵母，提供了豐富的營養來源； 因此，啤酒可能含有鎂、硒、鉀、磷、生物素、鉻和維生素B等營養素。
做法 PROCEDURE:
1) Clean the duck, remove the lymph in the duck neck, cut off the tail. Cut the duck into pieces.
2) Cleanse duck: a pot of clean water, cold water duck, add 2 slices of ginger, 2 green onions, 2 tbsp of Shaoxing wine, boil on high heat, turn to medium heat and cook for 2 minutes. Remove floating debris. Rinse duck with cold water, drain excess water.
3) Add oil to the hot pan, stir fry the duck chunks over medium heat slowly, until slightly golden brown. Excess oil coming out from the duck can be removed. Add Ginger slices, Shallots and stir fry for a while, add Anise, Cinnamon, Bay leaves, 2 tbsp of Shaoxing wine, continue to stry-fry. Add 4 tbsp of Soy sauce, 2 tbsp of Oyster sauce, 1 tbp of dark Soya sauce, 20 g of rock sugar, pepper powder, 2 bottles of Beer, boil on high heat, turn to medium-low heat and cook for 45 - 50 min. Use chopsticks to check if the meat is tendered. Taste check, add a little a bit of salt if necessary.
4) Final 2 min, add green peppers and red peppers, cook for 2 min, serve.
1)鴨子清洗,切除鴨尾,清除鴨頸淋巴.把鴨子斬件.青紅椒切角.
2)汆水: 清水一鍋, 凉水下鴨-薑2片-青葱2条-紹興酒2湯匙, 大火煮滚, 轉中火煮2分鐘, 去除泡沫. 撈出凉水清洗瀝乾水份.
3)鴨先炒後炇: 熱鍋下油,下鴨塊以中火慢炒, 把鴨炒香炒透炒出多余的鴨油, 炒約6分鐘, 炒至微黃色. 鴨油太多可取出一部份.下薑片-乾葱頭炒片刻,下八角-桂皮-香葉炒片刻,下紹興酒2湯匙炒片刻,下生抽4湯匙-蠔油2湯匙-老抽1茶匙-冰糖20克-胡椒粉少許,下啤酒两瓶, 大火煮沸加蓋轉中小火煮45-50分鐘, 用筷子穿檸撿查是否夠腍,不夠再煮一會. 再試試味,不夠咸下小許鹽補充, 都完成了,便青椒紅椒拌匀再下2分鐘收汁出鍋.
提示 TIPS:
1)氽水一定要在凉水開始下鴨,才容易把鴨血排除乾淨.在水面上漂浮大量的泡沫是最好的見証.
Add ducks to cold water is the best way to cleanse the duck. A large amount of floating debris is the best proof of this.
2)炖鴨所需要的時間,要看鴨的老嫩而定.一般在40至50分鐘之間,煮了40分鐘後便要用筷子穿挿撿查.
The time required to stew the duck depends on the age and tenderness of the duck. Generally, it is between 40-50 min. After 40 min of cooking, use chopsticks to check it.
3)炖煮的時侯不耍先放鹽,煮到最後試一試味道,去确認不夠咸,不夠才放少許鹽去補充.
3) There should be enough seasoning with this recipe,
after done cooking, try it first, add some salt only if
it is necessary.