Yellow duck leg

Yellow duck leg

Introduction:

"Wampee not only produces saliva and quenches thirst, but also has the saying of" eat litchi hungry, eat wampee full ". In the countryside, after a meal to eat a few yellow skin, no matter how full to eat, digestion will be particularly good. The yellow peel is the most suitable for summer food - sour and sweet yellow peel can remove oil and stimulate appetite. It is also said that duck is the "holy medicine" for tuberculosis patients. "Compendium of Materia Medica" records: duck "main tonic deficiency, the most disinfection heat, diuresis, in addition to edema, distension full, Li viscera, back sore swelling, shock epilepsy."

Production steps:

Step 1: peel the yellow skin and remove the core (squeeze the meat out by hand), reserve the tangerine peel with minced garlic and shredded ginger, cut the duck leg into small pieces and soak it in water for 1 hour, drip small water into the tap to make it flow, and change the water twice in the middle. Pick up the duck leg, drain the water, stir and soak it in cooking wine and soy sauce for 1 hour, or sprinkle some pepper on it.

Step 2: dry pan over low heat without oil, put the duck leg into the frying pan to dry, preferably with the fat meat facing down. Slowly there is water flowing out, pour it out and continue to stir until the duck comes out of oil.

Step 3: after the duck is out of oil, push it to the edge of the pot, put rock sugar in the middle, melt it, add garlic and ginger, saute it with high heat, and then stir fry the duck legs together.

Step 4: add yellow skin meat and leaf, star anise peel, pour in the sauce of duck leg, try the taste to measure the amount of soy sauce, then put in hot water (duck will be hard in cold water), don't overflow duck. If you need a darker color, put half a teaspoon of soy sauce, cover and simmer for 30-40 minutes.

Step 5: stir fry over high heat until the juice is out of the pot. Don't be too dry. Those soup will definitely make you eat more bowls of rice!

Materials required:

Duck leg: four pieces

Wampee fruit: 20

Wampee fruit leaf: 3 pieces

Garlic: right amount

Star anise: half

Rock sugar: 2 tbsp

Tangerine peel: one piece

Cooking wine: 2 tbsp

Soy sauce: 3 tbsp

Soy sauce: half a teaspoon

Precautions: 1. If you add a little white vinegar to the seasoning, the duck will be more soft. 2. Do not use cold water into the pot to stew, duck is easy to hard, taste bad.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: sweet and sour