Lemon duck is a well-known specialty delicacy in Guangxi. Due to the addition of lemon, it can not only remove some of the unpleasantness of the goose meat, but at the same time enhance the aromatic taste of the goose meat. It has a very good effect of strengthening the spleen, appetizing, relieving heat, and increasing appetite. It tastes very delicious and refreshing. It is a good delicacy to relieve heat in summer. The preparation of Guangxi pure green lemon duck is also very simple.

Materials

Main materials: 1 goose meat

Supplementary materials: 20 grams of mountain yellow peel

Condiments: 5 edible salts Gram, 1 small piece of ginger, 6 cloves of garlic, 30ml of rice wine, 15ml of light soy sauce, 10ml of soy sauce, 10ml of sesame oil, 2 sour lemons, 50g of pickled ginger, 8 sour peppers, 10 sour buckwheat heads, 10g white sugar

How to make green lemon duck

1. Clean and cut the duck into small pieces, put cold water in the pot and boil, add ginger slices and 15ml rice wine, and put the goose meat in Pour water into the pot, remove and drain

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2. Cut sour ginger and sour pepper into strips, cut sour buckwheat heads in half, cut salty lemon and scoop out the melon Flesh, take the skin and cut it into strips, peel the garlic, and cut the ginger into slices

3. Without adding any oil to the wok, add the watered goose meat pieces and stir-fry over low heat until the color changes and oil appears. Serve the goose meat out

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4. Leave the fried duck fat in the pot, add the chopped sour ginger, sour chili, sour buckwheat and mountain yellow. Stir-fry the skin, garlic and ginger slices until fragrant

5. Add the goose meat and stir-fry, add rice wine, light soy sauce, soy sauce, sesame oil, white sugar and salt and stir-fry for a while

6. Add appropriate amount of water and simmer the goose meat until it is thoroughly cooked and infused with flavor. After the goose meat is moistened and oily, add salted lemon and stir-fry for 1 minute before serving.

Tips on food matching

1. Salted lemons are a specialty food in Nanning. Almost everyone pickles them with local salt. Generally, they can be eaten after one year of pickling, but the color will be off. Light and sour in taste. The longer the salty lemon is soaked, the stronger the aroma will be. Generally, five to ten years is appropriate. Salted lemon can also be used in steamed fish, steamed meat, and stewed duck soup to relieve sore throat, strengthen the spleen, stimulate the appetite, and refresh the mind;

2. Salted lemon cannot be cooked for a long time, otherwise it will have a bitter taste. The fragrance will also evaporate. So be sure to put it in at the end and stir-fry it;

3. Lemon duck is a food that nourishes yin. There is an old saying that "drink duck soup and eat goose meat all year round." "No coughing", for people with weak physical fitness, lemon duck can have these effects;

4. If it is difficult to buy mountain yellow peel, don't give it away.