Ingredients: fresh pomelo peel, half duck, two garlic, and seasonings: pillar sauce, salt, chicken powder, sugar and white wine.

working methods

1, peel off the yellow-green color on the surface of grapefruit peel.

2. Boil a large pot of water, put the pomelo peel on the fire and roll for 5 minutes, then turn the pomelo peel upside down and turn off the fire after rolling for 5 minutes.

3. After the pomelo peel is cooled, remove the dry water from the residue and soak it in a large basin of clear water for 2 days. During this period, change the water 3-4 times to remove the bitter taste of the pomelo peel.

4. Wash the duck and drain the water; Heat a little oil in the pot, add garlic and column sauce and stir-fry until fragrant, then add duck and fry until golden on both sides, and sprinkle a few drops of white wine when frying duck to enhance fragrance.

5. After the duck is fried, inject hot water, add seasoning and simmer for 30 minutes; Finally, put the treated pomelo peel together with dry water and residue, and simmer for 15 minutes. Blend raw flour and water into a thin paste, and you can eat it.

skill

The peeled skin can be used to make citron tea.

When soaking pomelo peel, change the water for 3-4 times to remove the bitter taste of pomelo peel.

Pomelo peel fully absorbs the delicious taste of soup, but also sets off the sweetness of grapefruit, emitting a strong local flavor. I think grapefruit skin is the main character of this dish, and duck meat is only used to enhance the taste of grapefruit skin.