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Half a duck, yellow wine, ginger and onion. Sour pepper, oil, garlic, sour ginger, sour buckwheat head, sour lemon, sour plum, peony bark, soy sauce, white pepper, sugar and salt, perilla.

Tese

Strong Nanning flavor, a "companion piece" of raw-fried lemon duck-can be used as a Thanksgiving food.

Preparatory work:

1, put water in the pot, bring to a boil, add minced onion and ginger, and pour in cooking wine.

2. put the duck in, turn to low heat, cook for about half an hour, and slowly soak until cooked. We say "chicken is cooked with duck". It is better to have blood in the bones of boiled chicken, but boiled duck is delicious only when the duck is cooked. To judge whether the duck is cooked, you can poke a toothpick into the thick part of the duck leg. If there is no blood oozing out, it is cooked.

3. Let the ducks cool and cut them into pieces of the same size.

Making boiled lemon duck:

1. Pickled sour lemons are pickled with local lemons and sour plums are pickled with green plums. The soul of lemon duck with these two ingredients is indispensable.

2, sour pepper and sour ginger, Xianshanhuangpi, and Shanhuangpi, also known as "chicken skin fruit", is a specialty of Guangxi. After the fruit is harvested, it is salted. Sour buckwheat, also known as taro, is cultivated in many areas in the south.

3. You need ginger. Onion. Garlic and perilla, if you have fresh mint leaves, you can put some. Shredding sour ginger, sour buckwheat head, perilla, ginger and sour pepper, diced garlic, peeled sour plum, sour lemon and phellodendron bark.

4, the pot is hot, put oil, put ginger, onion, garlic, immediately turn off the fire, pour the chopped duck and stir well.

5. Pour in sour ginger, sour pepper and sour buckwheat head, and continue to pour in sour lemon, sour plum and phellodendron bark and stir well.

6. Pour in soy sauce and white pepper.

7. Add sugar and salt and mix well.

8. Finally sprinkle with perilla and mix well.

9. When it comes to food business cards in Nanning, perhaps most people's first reaction is "friends powder". In fact, in addition to friends powder, lemon duck is also a famous food business card in Nanning.

Tip: 1. According to Lao Nanning, the famous raw-fried lemon duck evolved from the practice of white-cut lemon duck: because white-cut lemon duck is a cold dish, it is easy to smell the fishy smell when the technology is not at home or the duck meat is not handled properly, so some chefs slowly develop raw-fried lemon duck on the basis of white-cut lemon duck. It can be seen that boiled lemon duck should be the "ancestor" of raw fried lemon duck. However, in the streets of Nanning, raw fried lemon duck is far more popular than boiled lemon duck, which can only be eaten in some local restaurants, restaurants or Nanning locals' homes. Fresh and tender duck meat with all kinds of sour, crisp and delicious sour materials can produce saliva in the mouth, especially in the unbearable summer heat, which is simply a good summer product.

2. The ingredients used in boiled lemon duck and fried lemon duck are basically the same, but different cooking methods have caused two completely different flavors. White-cut lemon duck tastes fresh, and raw-fried lemon duck has thick oil red sauce; Boiled lemon duck is a cold dish, especially in summer. Fried raw lemon duck is a hot dish, which is more suitable for winter. The same ingredients and different production methods are suitable for different seasons, which just reflects the law of the old saying "adapt to the time".