Everyone has different tastes. As the saying goes, a hundred people have different tastes. My menu has its own characteristics. In the past, I used to put a sign on the first picture of the recipe. Slowly, I found it really unnecessary. My food has its own characteristics, and so does the first picture. Besides, my cookbooks are always innovating. After continuous learning, I believe that both the recipe and the first picture will look better and better. This "steamed duck breast with chestnut meat and orange fragrance" is also a creative dish. Duck breast with skin will not be dull, but it may make people feel greasy. So, I used dry frying and orange juice to kill boredom. When you eat it, it will have a faint orange fragrance, which is delicious.

Author Fan Yao 6

material

2 pieces of duck breast with skin

6 chestnuts

Orange 1

A little rosemary

A little sea salt

A little black pepper

Practice steps

1, a large number of ingredients are collected.

2. First boil a pot of water and cook the chestnuts.

When cooking chestnuts, we began to deal with duck breasts. Drain the duck breast with kitchen paper and pat it flat with a meat hammer or the back of a knife.

4. Sprinkle Shanghai salt, black pepper and rosemary.

5. Peel oranges.

6. Cut off both ends of the orange

7. Peel the orange peel and orange juice (both ends of the freshly cut orange) and sprinkle them on the duck breast 15 minutes.

8. Two duck breasts and six chestnuts.

9, duck skin down, no need to refuel in the pot, stir-fry on low heat.

10, fry until the duck skin is golden yellow.

1 1. Take the rosemary away.

12, put 2 or 3 chestnuts at one end of duck breast.

13. Roll it up and fix it with a toothpick.

14. Add rosemary and steam for 30 minutes. Insert a chopstick and see if there is any blood coming out. No, it proved to be mature. You can take out slices and eat them.

skill

Note: 1. Pay attention when peeling oranges, as long as the skin and white parts are not needed. If there is no special tool for peeling, it is ok to cut it into silk with a knife. 2. Cut both ends of the orange and take the juice. Finally, you can make a side dish in the middle and set the plate. 3. When marinating the duck breast, you can leave a little skin and finally sprinkle it on the cut duck breast. 4, duck breast meat should not be steamed for too long, not back to the pot. It will turn into firewood. Eat it while it's hot.