"Lemon Duck" - This is a famous specialty dish in Nanning, Guangxi. It is mainly made with native duck and sour lemon as the main ingredients, and is cooked with side dishes such as sour buckwheat head, sour chili, sour ginger, etc. Because of its aroma

It is rich yet fresh in fragrance, strong in taste but yet delicious in duck, hot and sour yet delicious, nutritious and extremely appetizing. It is loved by the public for many advantages. Lemon duck has also been rated as one of the "Top Ten Classics of Guangxi Chinese Cuisine"

One of the "Famous Dishes", the authentic recipe of Lemon Duck - Features: The fragrance is attractive, the taste is sour and spicy, the method is thoroughly analyzed and you can know it at a glance. Ingredients: 1 native duck (about 1000 grams) Ingredients: sour lemon

1, sour buckwheat head, sour chili, appropriate amount of sour ginger, 1 piece of old ginger, 1 piece of garlic Seasoning: water, light soy sauce, sugar, flour (or starch), white vinegar, cooking oil, appropriate amount of salt - start cooking - Chapter

One-step "processing of ingredients": first kill the native duck, remove duck feathers, duck buttocks, duck lymph and other smelly parts, change the knife and chop the duck meat into small pieces of suitable size, wash it once and add 2 tablespoons of flour and 1 cup of white vinegar

Use a spoon with clean hands to knead for 2 minutes until the duck pieces are evenly coated with flour, then rinse twice with water until the surface of the duck meat is clean, drain the water and put it on a plate for later use (the duck meat must not be blanched, as explained later), and at the same time

Process the ingredients, remove the seeds and chop 1 sour lemon, chop a little sour buckwheat head, shred a little sour ginger, slice a little sour chili, slice 1 piece of ginger, loosen and peel the garlic, set aside for the second step.

"Make a bowl of sauce": Take a clean small bowl, add 4 tablespoons of light soy sauce, 1 tablespoon of sugar, and an appropriate amount of salt. Use chopsticks to mix well to form a black sauce. Set aside. Step 3: "Saute the ingredients": Heat the pot and add

Add an appropriate amount of cooking oil to the pan, then add the cut sour buckwheat heads, sour chili peppers, and sour ginger and stir-fry until fragrant. Stir until fragrant, then remove from the pan and set aside. Step 4: "Stir-fry the duck fat": Heat the pan again.

Heat up, add an appropriate amount of cold oil, stir-fry the drained duck meat over medium heat quickly to release the oil, add sliced ??ginger and garlic and stir-fry until fragrant. Step 5: Season.

"Stew": After the aroma comes out, pour in the previously prepared black sauce and quickly stir-fry until evenly mixed. Stir-fry for 2 minutes until the duck meat is evenly flavored. Then add an appropriate amount of water to cover less than half of the duck meat, close the lid and turn

Simmer over low heat for 5 minutes to bring out the aroma of duck meat. Step 6: "Stir-fry in the sour aroma": Turn to medium heat again, add all the sour vegetables that were stir-fried before and stir-fry quickly to bring in the sour aroma to the duck meat.

After mixing well, add the previously minced and seeded sour lemon and stir-fry for 2 minutes until evenly fragrant, then turn off the heat and remove from the pan, serve on a plate.