香辣啤酒鴨，每次家里來客人，或者就是單純想解解饞，這道菜一上桌，絕對是筷子停不下來的節(jié)奏。啤酒的麥香完美融入鴨肉，不僅去腥增香，還讓鴨肉更加鮮嫩入味，再加上那恰到好處的香辣，簡直是米飯殺手！準備好了嗎？跟我一起，把這道色香味俱全的硬菜學起來吧！

準備半只新鮮的鴨子，處理干凈，清洗擦干。我們將鴨子半只斬塊，大小適中。鴨子冷水下鍋，加入幾片生姜和1湯匙料酒，大火燒開后，撇去浮沫。焯水2-3分鐘，撈出鴨塊，用溫水沖洗干凈，擦干水分。

15個干辣椒剪成段，2個青紅椒切滾刀塊，6瓣大蒜拍扁去皮，1塊生姜切片，1個大蔥切段。2個八角、1小段桂皮、3片香葉、1小撮花椒這，些香料也準備好，放在一起。

第三步：

鍋中倒入2大勺食用油，油熱后，下入瀝干水分的鴨塊，用中小火慢慢煸炒。煸炒至鴨皮微黃，鴨油被逼出。耐心一點，煸炒到位了鴨肉才香，而且不油膩。煸炒好的鴨塊盛出，鍋中留底油。利用鍋中煸鴨剩下的底油，放入冰糖15克，小火炒出糖，呈淺褐色。

第四步：

鍋中下入姜片、蒜瓣、蔥段、干辣椒段、花椒、八角、桂皮、香葉，用小火炒出香味。之前煸炒好的鴨塊倒回鍋中，轉(zhuǎn)大火，快速翻炒均勻，讓每一塊鴨肉都裹上香料的香氣和糖色。沿著鍋邊淋入1湯匙料酒，繼續(xù)翻炒幾下，烹出酒香。

第五步：

鍋中倒入一整罐啤酒，稍微加一點點開水。接著加入生抽3湯匙，老抽1湯匙，蠔油1湯匙。大火燒開后轉(zhuǎn)中小火，蓋上鍋蓋，燜煮30分鐘。煮到鴨肉基本軟爛，打開鍋蓋，加入適量鹽調(diào)味。轉(zhuǎn)大火開始收汁，加入切好的青紅椒塊，快速翻炒均勻，青紅椒斷生，即可關火出鍋。

一道香氣撲鼻、色澤紅亮的香辣啤酒鴨就大功告成了！鴨肉鮮嫩入味，帶著啤酒的清香和香料的復合辣味，每一口都是極致的享受。配上一碗白米飯，簡直能讓人多吃兩碗！

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怎么樣，這道香辣啤酒鴨是不是看著就讓人垂涎三尺，而且做起來也并沒有想象中那么復雜？生活需要儀式感，美食就是最好的調(diào)劑。抽個時間，為自己和家人做上這么一道硬菜，享受烹飪的樂趣和美食帶來的幸福感吧！