Guangxi authentic lemon duck recipe

Lemon duck is a well-known specialty food in Guangxi. Because lemon is added, it can not only remove some of the smell of duck meat, but also increase the fragrance of duck meat. It has a good appetizer, relieves heat, and increases appetite. It tastes particularly delicious. It is a very good delicacy for relieving heat in summer. The method of making authentic Guangxi lemon duck is also relatively simple.

Materials

Ingredients: 1 duck

Accessories: 20g of Phellodendron chinense

Seasoning: 5g salt, 1 small piece of ginger, 6 cloves of garlic, 30ml cooking wine, 15ml light soy sauce, 10ml dark soy sauce, 10ml oyster sauce, 2 sour lemons, 50g pickled ginger, 8 sour peppers, 10 sour radishes, 10g sugar

Lemon duck recipe

1. Wash the duck and cut it into small pieces. Put water in a pot and bring to a boil. Add ginger slices and 15 ml of cooking wine. Put the duck meat into the pot and blanch it. Remove and drain.

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2. Cut sour ginger and sour pepper into strips, cut sour radish into half, cut salted lemon into pieces, dig out the pulp, take the skin and cut into strips, peel the garlic, and slice the ginger

3. Put the blanched duck meat into the wok without adding oil, stir-fry over medium heat until it changes color and produces oil, then serve.

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4. Leave the fried duck fat in the pot, add the chopped sour ginger, sour pepper, sour buckwheat, mountain yellow peel, garlic, and ginger slices and fry until fragrant

5. Add the duck meat and stir-fry. Add cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar and salt and stir-fry for a while.

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6. Add appropriate amount of water and simmer the duck until it is cooked through and tasty. When the duck is dry and oily, add salted lemon and stir-fry for 1 minute before serving.

Diet Tips

1. Salted lemons are a specialty food in Nanning. Almost every household makes them. They are made by pickling locally produced lemons with coarse salt. Generally, they can be eaten after one year of pickling. They are just lighter in color and taste sourer. The longer the salty lemon is soaked, the stronger the aroma will be. Generally, five to ten years is the best. Salty lemon can also be used to steam fish, steam meat, stew duck soup, relieve sore throat, stimulate appetite and refresh the mind;

2. Salted lemon cannot be cooked for a long time, otherwise it will taste bitter and the fragrance will evaporate. So be sure to add it in last and stir-fry it;

3. Lemon duck is a kind of food that replenishes yin. There is a saying that goes, "Drink duck soup, eat duck meat, and you won't cough all year round." For people with weak constitution and yin deficiency, lemon duck can play this role.

4. If you can’t buy mountain yellow peel, just leave it alone.