Stewed duck with orange peel

A duck 1200g, half a piece of dried tangerine peel and two pieces of ginger.

manufacturing process

1. Peel the duck, dry the water, then bend the duck's feet into the duck's belly, add a little peanut oil to the wok, heat it, cover it evenly at the bottom of the wok, add the duck and fry it until the duck is golden yellow, and take it out.

2. Wash and soak the dried tangerine peel, cut it into filaments and fill it into the abdominal cavity of the duck. Put the duck in a saucepan, add ginger slices, pour a cup of cold boiled water, cover the cup, seal the mouth with gauze paper, put it in a boiling pot, and stew for about three hours. It can be seasoned.

Features:

The soup is rich in wine, oily but not greasy, crisp but not rotten, and it promotes fluid production and appetizers.

The main ingredient of the old duck pot is taken from Jiangnan native duck, namely China mallard duck. In order to keep the meat fresh and tender, it is best to hatch it within 60 days. At the same time, it is made of exclusive formula casserole. Hangzhou old duck pot is the most popular in Zhang Shengji.

Zhang Shengji old duck pot, boiled and fragrant, the soup is thick but not greasy, and the old duck is crisp but not rotten, and the taste is thick and smooth. When eating, you can gently break the duck with chopsticks and pick out the sternum of the duck. On the one hand, the smell is overflowing, on the other hand, it shows that the duck is fragile, on the other hand, it can be seen from the opaque bones that it is a mature old duck.

(Note) When the old duck is stewed, vegetables such as lotus root and wax gourd can be added to make soup. If you add Euryale ferox and Coix seed to stew together, the aphrodisiac effect will be better.

Raw materials:

Old duck, dried bamboo shoots in Tianmu Mountain, old ham, wild bamboo leaves, stewed duck herbs, broth, onion, ginger, refined salt, monosodium glutamate, yellow wine, etc.

Making:

(1) Slaughter and clean the old duck, blanch it in a boiling water pot to remove blood stains, dig out the fishy smell of the duck and wash it.

(2) Put Zongzi leaves, old duck, dried bamboo shoots and ham into a casserole, add onion, ginger, yellow wine, broth, old duck broth and medicine bag, simmer for 4-5 hours, take out Zongzi leaves, onion and ginger, and season with refined salt and monosodium glutamate.