Beer Duck Hot Pot
Beer Duck Hot Pot: Organized Ingredient List and Preparation Steps
Ingredients
local duck
1500 g
konjac
300 g
celery pieces
50 g
garlic sprout pieces
50 g
scallion pieces
25 g
ginger slices
15 g
whole garlic cloves
50 g
tea leaves
3 g
refined salt
5 g
sesame paste
10 g
rice wine juice
15 g
ground pepper
3 g
beer
500 g
cooking wine
30 g
coriander pieces
5 g
chicken essence
3 g
MSG
1 g
fresh pork bone broth
1000 g
hot pot oil
500 g
cooked vegetable oil (150 g used)
1000 g
Instructions
1
Step 1
Preparatory work: Cut the pre-processed local duck into 2 cm cubes, mix with appropriate amount of scallion pieces, ginger slices, refined salt and cooking wine, and marinate for 5 minutes. Cut konjac into 4 cm squares, approximately 0.4 cm thick. Place tea leaves in a gauze bag, put into a pot of water, bring to a boil, blanch the konjac, then remove and soak in clean water.
2
Step 2
Hot pot base preparation: Place a pot over medium heat, add cooked vegetable oil and heat to 60% of its smoking point. Fry the duck pieces until the skin tightens, then remove and drain all oil. Place the pot back over medium heat, pour in hot pot oil and heat to 40% of its smoking point. Add duck pieces, stir-fry until they release oil and moisture is almost dried out. Add whole garlic cloves, ginger slices, base seasoning, sesame paste and scallion pieces, stir-fry until the ingredients are well-colored and infused with flavor. Pour beer into the pot, add fresh pork bone broth, season with ground pepper, rice wine juice and refined salt. Bring to a boil over medium heat, skim off all foam, then simmer over low heat until the duck is just cooked. Add konjac and simmer until it is infused with flavor. Add chicken essence and MSG, then add celery pieces, garlic sprout pieces and coriander pieces. The hot pot base is now complete. How to eat: Place the hot pot on a stove, ignite the burner, and put dipping sauces on the table. After processing, arrange the blanching ingredients neatly on plates around the pot. Once the soup in the pot boils, you can blanch and cook the ingredients, then eat them after dipping in sauce.
