Stewed duck with tangerine peel recipe of automatic cooking pot

Stewed duck with tangerine peel recipe of automatic cooking pot

Introduction:

"Pericarpium Citri Reticulatae contains limonoids and volatile oil, which has a mild stimulating effect on gastrointestinal tract, can promote the secretion of digestive juice, eliminate the accumulation of gas in intestinal tract, and increase appetite. The bitterness of Pericarpium Citri Reticulatae can coordinate with other tastes, so it can be used in cooking dishes to improve the taste, not only to remove the fishy smell, but also to make the dishes particularly delicious. "

Production steps:

Step 1: kill the Muscovy duck, remove the hair and viscera, scald it with boiling water for 3 minutes, and chop it into 3 cm pieces;

Step 2: wash tangerine peel with water;

Step 3: put the duck, ginger, tangerine peel and water in the jar;

Step 4: add 2000 ml of water to the pot, put the steaming tray upside down in the pot, put the jar on it, and take another pot to buckle on it;

Step 5: start the function of steaming button meat. After the first cooking, add 2000 ml water to the pot again and start the function of steaming button meat again;

Step 6: after cooking, take out the jar, skim the oil on the surface of the duck soup and eat it.

Materials required:

Muscovy duck: 1000g

Tangerine peel: 1 yuan

Ginger: 5 pieces

Water volume: 1000 ml

Note: 1, try to choose muscovy duck, more suitable for soup; 2, skim oil when out of the pot, so as not to affect the taste; 3, this soup without salt taste better.

Production difficulty: simple

Technology: stewing

Production time: several hours

Taste: other