How to cook lemon duck and how should lemon duck be cooked?

Crafting materials. Ingredients: 1 duck (about 750 grams), 750 grams of soup, 1 lemon.

Excipients: refined salt, monosodium glutamate, appropriate amount of sesame oil, two or three coriander, pickled chili, two or three large ingredients, appropriate amount of Sichuan pepper, two or three slices of ginger.

1. Put the ingredients, Sichuan pepper and ginger slices into cold water and boil, then put in the washed duck meat, boil over high heat, and cook over low heat, it takes about half an hour. Don't put salt at this time. During the cooking process, you can prick it with chopsticks to see how well the meat is cooked;

2. After boiling, put it on a plate, let it cool, and if you are in a hurry, you can also cover it with plastic wrap and put it in the refrigerator;

3. When the duck meat is cooled, cut the onion into thin strips, chop the coriander into minced pieces, and cut the lemon into pieces;

4. Tear the cooled duck meat into small strips, the finer the better;

5. Add onion, coriander, chili paste, salt, squeeze in lemon and mix well.

Production points. 1. Don't put salt when boiling duck;

2. When mixing, the salt must be appropriate, if it is salty, it will not taste good, and it is better to taste it;

3. The chili pepper must be spicy to be delicious, otherwise it will be too sour, and it will be relatively tasteless, so the yellow lantern of Hainan is recommended;

4. This method can also be used to make pork belly with skin, the meat must be fatty, because lemon is very greasy, if you use beef or chicken, it will be relatively bland and not delicious; 5. Although the onion is very spicy when it is cut, it tastes crispy and not spicy at all, but remember to brush your teeth after eating, otherwise your mouth will be onion flavor;

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.

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 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 recipe.

Each family has its own practice, not the same, duck (the fatter the duck, the better, the Western duck does not) pluck the feathers and clean, put it in the pot, add water, put ginger, wine and boil until seven or eight mature, take it out, let it cool, and cut it into small pieces. Remove the seeds of the salty lemon and chop it into puree, and leave the leaves of the basil and cut into shreds. Slice a piece of ginger, chop eight or seven cloves of garlic into garlic, cut a handful of pickled peppers into rings, and cut the sour buckwheat into shreds.

Heat two tablespoons of oil in a pot, stir-fry ginger and garlic and pickled pepper and sour buckwheat, put the duck into the stir-fry until the oil comes out, add salt, sugar, soy sauce and oyster sauce to taste, add some cooking wine or beer and simmer for a while, add salted lime and perilla before leaving the pot, add a little chicken essence, stir-fry evenly, and serve.

The taste is salty, sour, spicy and fragrant. Key points: Salted lemon should be seeded and put last, it will be bitter after cooking for a long time.

You can't make it at home. For example, garlic pork ribs, even if you put 1 catty of pork ribs in 50 catties of garlic, it is useless.

The same goes for lemon duck. It is impossible to make without edible additives.

1 lemon duck main ingredient duck.

Excipients 20 grams of mountain yellow bark.

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

Lemon duck recipe.

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

2.Sour ginger, sour chili pepper shredded, sour buckwheat head cut in half, salted lemon cut, dig out the pulp, peel and shred, peel the garlic, ginger slice.

3.Without oil, put in the blanched duck pieces, stir-fry over medium heat until the oil changes color, and the duck meat is released.

4.Leave the fried duck fat in the pot, add the sour ginger, sour chili, sour buckwheat, mountain yellow peel, garlic, and ginger slices to stir-fry until fragrant.

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

6.Add an appropriate amount of water to simmer the duck meat until the duck meat is dry and the oil is removed, add salted lemon and stir-fry for 1 minute.

Dietary tips 1, salted lemon is a special food in Nanning, almost every family will pickle, with the local lemon and coarse salt to pickle, generally pickled for a year can be eaten, that is, the color is lighter, the taste is more sour. The longer the salted lemon is soaked, the stronger the aroma will be, generally five to ten years is best. Salted lemon can also be used to steam fish, steamed meat, stewed duck soup, relieve sore throat, appetizing and refreshing;

2. Salted lemon should not be boiled for a long time, otherwise it will have a bitter taste and the fragrance will volatilize. So be sure to put it in at the end and stir-fry it;

3. Lemon duck is a kind of yin-tonifying food, there is a saying called "drink duck soup, eat duck meat, and don't cough all year round", for people with weak yin deficiency, lemon duck can play a role in this regard;

4. If you can't buy the mountain yellow skin, don't let it go.

Ingredient breakdown.

Duck to taste. Sour chili pepper to taste.

Appropriate amount of sour scallion.

Pickled lemon to taste.

Ginger to taste. Sweet and sour taste.

The simmering process takes half an hour.

Normal difficulty. Steps to prepare lemon duck.

1. Prepare ingredients: sour chili, sour scallion, sour ginger, sour bamboo shoots.

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

3. Chop into small pieces.

4Put 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. Hey.

5After refining the oil, pour the duck into the pan and stir-fry. Then put some cooking wine.

6. Add the ingredients in and stir-fry.

7Prepare the marinated lemon and finely chop. Note: Lemons should be put last in the pan to prevent the lemons from bittering the whole dish.

8. 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.

9. When simmering, open the lid and stir-fry it for a long time. Then cover and continue to simmer.

10At this time, you can put sugar and lemon in and stir-fry.

11Add light soy sauce, dark soy sauce to taste and color.

12Continue stir-frying for a while. It's ready to cook!

13 out of the pot!

It tastes like duck and the sour and spicy flavor of the ingredients! It's simply delicious!

Being able to eat such a dish on a hot summer day is both appetizing and delicious