How to make lemon duck, how to make lemon duck

Ingredients: sour chili, sour scallion, sour ginger, sour bamboo shoots.

Chop the duck into large pieces, boil it in boiling water and change color, then remove it.

Chop into small pieces. Put some chopped duck skin into it, that is, a little bit of fat meat into the oil refining. It's a very fuel-efficient solution. There is no need to put oil, directly when chopping the duck, take out some fat meat and put it in the oil pot to refine the oil.

Once the oil is refined, pour the duck into the pan and stir-fry. Then put some cooking wine.

Add the ingredients in and stir-fry.

Prepare the marinated lemon and finely chop. Note: Lemons should be put last in the pan to prevent the lemons from bittering the whole dish.

Cover and stew the duck. You don't need to put any ingredients in the process. Simmer for 10-20 minutes. Simmer the duck to taste.

After a long time of simmering, open the lid and stir-fry it. Then cover and continue to simmer.

At this time, you can put sugar and lemon in and stir-fry.

Add light soy sauce, dark soy sauce to flavor and color.

Continue stir-frying for a while. It's ready to cook!

Ingredients. Half a duck is more than 1 kg.

Accessories. 2 sour lemons and 8 sour buckwheat.

4 large slices of sour ginger 4 sour chili peppers.

1 piece of fresh ginger and 6 cloves of garlic.

1 tsp salt and 2 tbsp sugar.

2 tbsp light soy sauce and 2 tbsp cooking wine.

2 tbsp yellow paste.

Steps to prepare lemon duck.

1.Chop the duck into small pieces, rinse with water until there is no blood, and drain the water.

2.Sour lemon pitted and finely chopped; Sour buckwheat, sour ginger, sour chili pepper, fresh ginger shredded; Garlic undressed.

3.Put 1 tablespoon of oil in a pot and heat it, stir-fry the duck pieces and turn to medium-low heat, add shredded ginger and garlic and stir-fry until a large amount of duck fat precipitates.

4.Add seasonings, sour lemon, sour buckwheat, sour ginger, sour chili pepper and stir-fry evenly, add 1 cup of hot water to boil, cover and simmer until the juice is thick.

Tips: 1: The core of the sour lemon must be removed, otherwise the dish will be bitter.

2: Yellow skin sauce is a special sauce in Nanning, Guangxi, and can be omitted if you can't buy it.

Ingredients: 500g duck meat, 1 lemon, 20g shredded ginger, 20g shredded green onion, 20g cooking wine, 20g soy sauce, 10g pepper, 20g sesame oil.

The lemon duck is prepared as follows:

1. Cut the lemon into slices.

2. Marinate the duck meat with shredded green onions, shredded ginger, pepper and dried lemon.

3. Put the duck in the pot.

4. Add cooking wine, soy sauce, sesame oil and lemon.

5. Add water and boil for 10 minutes before serving.

6. After cooking, the lemon duck is completed.

The word "冇" has been added to separate the words that may be problematic

Lemon duck, a special dish of Guang Ming West, with sour lemon dressing and grinding, sour chili, sour ginger, sour buckwheat, mountain yellow skin, etc. to enhance the fragrance and remove the fishy, sour lemon to get older and more fragrant, the aroma and taste are particularly strong, a lot of ingredients are needed, and it becomes a little complicated to make this dish, just have the spicy lemon sauce brought back by Guang Xi, the ingredients inside are absolutely complete, and the taste is also authentic!

Materials. 1 duck.

Ginger 4 slices.

1 tablespoon of cooking wine.

1 tablespoon soy sauce.

2 tablespoons of spicy lemon sauce.

3 red peppers and 3 green peppers.

6 cloves of garlic.

1 tablespoon of wild pepper.

Pickled peppers 5-6 pcs.

1 tablespoon of sour plum sauce.

Steps. 1. Wash and chop the duck into small pieces, and prepare other ingredients.

2. Heat the pot, pour in the oil and cook until it is 70% hot, then add the duck meat and stir-fry.

3. Stir-fry until the duck meat changes color and is slightly charred, remove it, and leave the bottom oil with caution.

4. Add ginger, pickled pepper, wild pepper, green and red pepper, and garlic cloves and stir-fry until fragrant.

5. Pour the duck meat back into the pan and stir-fry until fragrant.

6. Add 1 tablespoon of soy sauce to adjust the color, pour in 1 bowl of water (it is better to submerge the duck meat), bring to a boil over high heat, turn to medium heat and simmer for about 30 minutes.

7. The duck meat can be easily pierced with chopsticks, and the sour plum sauce is added.

8. Add the spicy lemon sauce.

9. After stir-frying evenly, cook over high heat until the duck meat is flavorful.

10. Add the lemon wedges.

11. Continue to simmer until it tastes good (leave some soup, the cooled duck meat will absorb part of the soup, and if the soup is left, the duck meat will be drier and not delicious).

12. Put the lemon duck on a plate.

The lemon duck is prepared as follows:Ingredients: 400 grams of local duck, 1 salted lemon, 1 spoon of bean town hall jujube paste, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of light soy sauce, appropriate amount of cooking wine.

1. Clean the duck first, and then chop it into pieces.

2. Cut the salted lemon into small cubes, ginger slices, garlic and bean paste and prepare.

3. Heat the oil in the pan, put the garlic and ginger slices in it to burst the fragrance.

4. Then put the duck meat in, add an appropriate amount of salt, light soy sauce, cooking wine, and soybean paste.

5. Stir-fry until discolored, then add 1 bowl of water.

6. Cover and simmer over low heat.

7. Simmer until the soup is one-third left, simmer for about 15 minutes, and the very delicious lemon duck is ready.

Lemon duck is a special dish in the Wuming area of Nanning, Guangxi. Let me share with you a complete list of lemon duck recipes.

Lemon duck delicious recipe 1,

Material. 1 fresh lemon, 1/4 duck, 300ml of Jiujiang double distilled wine, sugar.

Method. 1. Chop the duck into small pieces, add chicken essence, soy sauce, salt and a little starch and marinate for 30 minutes.

2. Heat the pan and fry the duck meat until it is half cooked.

3. Add Jiujiang double steamed wine, cover the pot and simmer for 20 minutes over medium heat.

4. Slice the lemon, spread evenly on the duck meat, and simmer for another 5 minutes to taste.

5. When the juice is almost collected, mix in two spoons of sugar and remove from the pot to put on a plate.

Lemon duck delicious recipe 2,

Material. 1 duck (about 800g) 1 lemon 1 tsp sesame oil 25 tbsp broth 3 tsp refined salt 2 tsp monosodium glutamate.

Method. 1.Slaughter and wash the ducks, put them in boiling water to scald off the blood and water dirt, and then cool them with clean water to scoop up the stuffy acres;

2.Put the duck into a casserole, add refined salt and broth, put it in a steamer and steam it for 50 minutes, then add lemon (to remove the kernel), steam for another 10 minutes, add monosodium glutamate, and drizzle sesame oil.

Note. The fragrance is fresh, and the soup is fresh and the meat is rotten. Citric acid can make duck meat crispy faster.

Lemon duck delicious recipe 3

Material. Ingredients: 1 light duck about 750 grams, 750 grams of soup, 1 lemon.

Excipients: refined salt, monosodium glutamate, sesame oil.

Method. 1. Ya Hongtan dissects the abdomen of the hood and takes out the internal organs, scalds it with boiling water, washes off the blood and dirt, and then rinses it with water and scoops it up;

2. Put it in a stew pot, add refined salt, soup, put it in a steamer and simmer for 50 minutes;

3. After that, add lemon (to remove the kernel), simmer for another 10 minutes, proofread the salty soup, add monosodium glutamate, and pour sesame oil on it.

Lemon duck delicious recipe 4

Material. A duck (duck buy hemp duck, don't want Peking duck and Western duck, don't be too fat, 3-4 pounds are OK), five willow materials (sour ginger, sour buckwheat, sour pepper, shredded), two sour lemons (remove seeds and stomp).

10 whole garlic pieces, half a bottle of yellow paste, two teaspoons of sugar, and one and a half teaspoons of salt. 2 tablespoons of oyster sauce and 1 tablespoon of soy sauce (light soy sauce).

Method. 1. Chop the duck (remove the duck p) and fly over it with ginger wine first. Remove the blood and smell and drain the water.

2. Put 1 tablespoon of oil on high heat, first add sour ginger, sour buckwheat head and sour chili pepper and stir-fry until fragrant, then set aside.

3. Put three tablespoons of oil, put garlic and ginger shreds, put in the duck after stir-frying, stir-fry the oil, add salt, sugar, oyster sauce, soy sauce, yellow skin sauce, fry together for 5 minutes, sprinkle a little water, simmer the fragrance, add five willow materials and 3 mountain yellow peels (turn to medium heat when stewing five willow materials), try the taste, feel light and heavy, if it is not heavy enough, add the key points, fry for 3 minutes.