2. Wash duck and ginger and onion, and control the moisture. Put the duck meat on the sticky board, and beat the tendon with the back of the knife to relax the meat. When frying, the meat will not shrink. Shred ginger and onion, and cut lemon in half.
3. Put the duck into a flat plate and sprinkle with shredded ginger, shredded onion, pepper and salt.
4. Take out half a lemon, squeeze out the lemon juice by hand and drop it on the duck.
5. Gently knead the duck meat by hand, so that the auxiliary materials can be fully integrated into the meat. After the eggs are beaten, gently knead them for a few times, and then marinate them flat for about 30 minutes.
6. Use the curing time of duck meat to slice the lemon and set it on the plate for a while.
7. Mix the excess lemon into a sauce, add water to the lemon and boil it. After boiling, remove the lemon residue, thicken it with sugar, cook until it is transparent, and let it cool for later use.
8, salted lemon duck meat, before the pot, take a thin layer of raw powder, which can play a role in locking the water of duck meat.
9. Inject a small amount of oil from the pot, heat the duck, put it in a hot pot, fry it on medium and slow fire until both sides are golden, and change the fire before taking out the pot to force the oil out.
10, take out the fried duck oil after the flameout, slice it with a knife while it is hot, and arrange it.