Lemon duck is a special flavor food in Wuming, Nanning, Guangxi. Salted lemon is also the best partner for duck meat. The fragrance of lemon can remove the fishy smell of duck meat, increase the slightly sour taste, stimulate appetite and relieve summer heat. Its sour and spicy taste, fresh and delicious, is a good product for clearing heat and relieving summer heat in summer and autumn.

Technology: combustion

Taste: hot and sour.

Time:

Heat: Lower heat.

Composition:

Duck 1, Cortex Moutan 20g, 2 sour lemons, 50g pickled peppers, 8 sour peppers, sour buckwheat heads 10, 6 cloves of garlic, ginger 1 small pieces, soy sauce 15ml, soy sauce 10ml, and 30ml of cooking wine.

Cooking steps:

1. Wash the duck and cut it into small pieces, put water in the pot to boil, add ginger slices and 15 ml cooking wine, blanch the duck in the pot, remove and drain.

2. Shred sour ginger and sour pepper, cut sour buckwheat head in half, cut salty lemon in half, remove pulp, peel peaches and garlic, and slice ginger.

3. Don't put oil in the wok, put the duck pieces into the water, stir-fry them over medium heat until they become discolored and oily, and then take out the duck.

4. Leave the fried duck oil in the pot, add the chopped sour ginger, sour pepper, sour buckwheat head, peony bark, garlic and ginger slices and stir-fry until fragrant.

5. Add duck and stir fry. Add cooking wine, soy sauce, soy sauce, oyster sauce, sugar and salt and stir-fry for a while.

6. Add the right amount of water to stew the duck until it is cooked and tasty. After the water in the duck meat is completely dried and the oil is produced, add the salt lemon and stir fry for 1 min.