Authentic recipe of tangerine peel duck
Ingredients:
Ingredients: 10g tangerine peel, 1 teal duck, appropriate amount of condiments.
Method:
1. Cut the ginger, onion and garlic and set aside.
2. Cut the duck into pieces, wash away the blood and remove the water.
3. Add appropriate amount of salt, sugar, cooking wine, oyster sauce, light soy sauce, and dark soy sauce.
4. Add ginger, onion and garlic, mix well and marinate in the refrigerator overnight.
5. Fry the marinated duck pieces in oil until golden brown.
6. Remove the oil from the fried duck pieces and set aside.
7. Rinse the tangerine peel and soak it in water until soft.
8. Scrape off the white part on the back with a knife.
9. Cut the tangerine peel into shreds and put it into the bottom of the plate.
10. Then pour the marinated duck onion, ginger, garlic and sauce into the plate, and add appropriate amount of water.
11. Finally, put the fried duck pieces on the plate, put it in the steamer with cold water, turn to low heat and steam for 1 hour after the water boils.
Precautions
When frying the duck pieces, try to fry the oily part and fry the skin until golden brown, so that the finished product will be brighter.
Does anyone know the most authentic way to make Xinhui tangerine peel duck? It’s best to bring a few pounds, thank you
How to make Xinhui tangerine peel duck
Ingredients: 1 duck , 50g Xinhui tangerine peel
Seasoning
30g rock sugar, 65g light soy sauce, dark soy sauce, ginger, green onion, cooking wine, peanut oil
Method
< p> 1. Soak the tangerine peel in water until soft, then wash it.How to make Xinhui tangerine peel duck
2. Remove the internal organs from the duck and wash it; peel and slice the ginger, and wash the green onions. Tie knots
3. Boil water, add ginger slices, green onion knots and cooking wine, blanch the duck for 1 minute, take it out, rinse it with water, and use absorbent paper to absorb the moisture on the surface
< p> How to make Xinhui Chenpi Duck? View the larger picture4. Coat the dried duck with dark soy sauce and place it in a ventilated place to dry
5. Heat oil in a wok , put the duck with dried skin into the oil pan, and slowly fry over low heat until both sides are slightly brown
6. Put the fried duck into the pan, add tangerine peel, light soy sauce, rock sugar and Cover the duck with water, bring to a boil over high heat, then turn to low heat and simmer for 1 and a half minutes
7. Take out the stewed duck, let it cool, then slice it on the turntable
Xinhui How to make tangerine peel duck, view the big picture
Xinhui tangerine peel duck, view the big picture
Effects of Xinhui tangerine peel duck: strengthen the spleen and appetizer, suitable for weak spleen and stomach, loss of appetite, malnutrition, Physical weakness, weight loss, cough with excessive phlegm, etc.
How to make delicious tangerine peel duck
Ingredients
Main ingredients
500g duck legs
Seasonings
Salt
Appropriate amount
Rock sugar
Appropriate amount
Star anise
Appropriate amount
Cinnamon
Appropriate amount
Cooking wine
Appropriate amount
Raw Smoked
Appropriate amount
Dark soy sauce
Appropriate amount
Blended oil
Appropriate amount
Fennel
Appropriate amount
Tangerine peel
Appropriate amount
Abalone juice
Appropriate amount
Tangerine peel How to cook duck
1. Wash the duck legs.
2. Pour water into the pot under cold water.
3. After the water boils, pick up the duck legs and wash them with clean water.
4. Seasonings (ginger slices, star anise, cumin, cinnamon.)
5. Cold water, the water should cover the duck legs, put the seasonings in, and cover with high heat.
6. After boiling, add cooking wine. Cover and boil over high heat for 10 minutes, then turn to medium heat for 20 minutes.
7. Then, use chopsticks to remove the thickest section of the duck leg, just as long as there is no blood flowing out. Drain and set aside.
8. Add appropriate amount of oil to the pot.
9. When the oil is slightly hot, add rock sugar.
10. Boil rock sugar into soup color.
Be careful to control the oil temperature, not too high.
11. Turn the duck legs side down and stir-fry evenly.
12. After pouring in the tangerine peel, add a small bowl of water.
13. Add light soy sauce, dark soy sauce, and abalone juice, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes. Make the duck meat more delicious.
Turn off the heat after 14.5 minutes. Don’t drain the juice, that’s all.
15. Remove and let cool.
16. Cut into small pieces, put them in a basin, and pour the juice on them.
How to make delicious tangerine peel duck with soy sauce
How to make tangerine peel duck with soy sauce 1. The ingredients must be local duck or fan duck, which is about 1,000 for half. About a gram, wash it and air-dry it for 1 hour, then rub it with salt and marinate it.
2. For tangerine peel, you must choose Xinhui tangerine peel. It is best to try it, and you will get the best feedback. Add garlic, star anise, and ginger and set aside.
3. Mix Zhuhou sauce, light soy sauce, and cooking wine evenly, then rub it on the duck body and marinate it for about 20-30 minutes, then add peanut oil, garlic, star anise, and ginger. Put it into the rice cooker and add 200ML water to cook. 4. Cook the rice cooker for about 25 minutes. The time depends on the size of the duck. When placing the duck, pay attention to the underside of the skin. When cooking for 10 minutes, flip the duck body and cook the other side. Cook for another 10 minutes, then flip it back to the original. Cook duck skin side down for another 5 minutes.
During the process, pay attention to whether the water is boiled dry. If it is boiled dry, you can add water and light soy sauce and cook again. When it comes out of the oven after cooking, the smell of tangerine peel is astounding.
5. Cut the pieces first and then put them away. 6. Pour the sauce on top.
Done.
How to make delicious tangerine peel duck with soy sauce
How to make tangerine peel duck with soy sauce
1. The ingredients must be local duck or wild duck Better, about half a piece of 1000g, wash it and air-dry it for 1 hour, then rub it with salt and marinate it.
2. For tangerine peel, you must choose Xinhui tangerine peel. It is best to try it, and you will get the best feedback. Add garlic, star anise, and ginger and set aside.
3. Mix Zhuhou sauce, light soy sauce, and cooking wine evenly, then rub it on the duck body and marinate it for about 20-30 minutes, then add peanut oil, garlic, star anise, and ginger. Put it into the rice cooker and add 200ML water to cook.
4. Cook the rice cooker for about 25 minutes. The time depends on the size of the duck. When placing the duck, pay attention to the underside of the skin. When cooking for 10 minutes, flip the duck body and cook the other side, and then cook for 10 minutes. minutes, then flip back to the original duck skin side down and cook for another 5 minutes. During the process, pay attention to whether the water is boiled dry. If it is boiled dry, you can add water and light soy sauce and cook again. When it comes out of the oven after cooking, the smell of tangerine peel is astounding.
5. Cut the pieces first and then put them away.
6. Pour the sauce on top. Completed
Recipe for Five-Spice Mandarin Peel Duck
Main ingredients: 4 duck legs.
Auxiliary ingredients: chives, ginger, and dried chili peppers. Condiments: star anise, cinnamon, green pepper, cloves, bay leaves, tangerine peel, astragalus, cooking wine, June fresh soy sauce, dark soy sauce, white sugar, salt, monosodium glutamate, cooking oil.
Features of the dishes: 1. Fragrant, ruddy in color, aromatic, nourishing yin and qi.
2. The duck legs are smooth and tender, fragrant on the outside and fresh on the inside. They are spicy and fragrant and have a long aftertaste. The duck is called Yuanbao and the legs are well-known. It is the food of the common people and the most delicious food. 1. Ingredients processing: 1. Defrost ordinary frozen duck legs and wash away the blood, then chop the duck legs into large pieces; 2. Slice the ginger and loosen it, cut the green onion into inch-long sections, cut the green onion leaves into chopped green onions, and wash the peppers. Let dry; 3. Ingredients need to be cleaned and replaced promptly if mildew is found; 4. Place the processed ingredients in a side dish for later use.
2. Cooking method: 1. Boil the duck leg meat, blanch it in water to remove the blood, wash it and drain it. 1. Pour oil into the pan and add scallions, ginger slices, star anise, cinnamon, green peppercorns, bay leaves, dried chili peppers and other ingredients. Stir-fry over low heat. Add duck leg meat and cooking wine and stir-fry briefly. Then pour in dark soy sauce and jujube. Fresh and white sugar to taste.
2. Stir-fry until browned, add cloves, astragalus, tangerine peel and enough water, stir-fry slightly, cover the pot, bring to a boil over high heat, then simmer over low heat until the five-spice cloves, tangerine peel and tangerine peel are fragrant. Mature. 3. When the duck leg meat is ripe, add an appropriate amount of MSG to season and reduce the sauce, then put the duck leg meat into the pot.
4. Cover the duck leg stew with the lid, put it in the microwave and simmer it on medium heat until it is cooked through. Sprinkle an appropriate amount of chopped green onion when serving. TAG tags: Five-spice, tangerine peel, duck leg stew.
Who knows where to eat the most authentic tangerine peel duck in Jiangmen City
Ingredients: ginger, garlic, tangerine peel, fresh wild pepper, homemade chili sauce, Zhuhou sauce, sauce, Soy sauce, salt, *** sugar, rice wine, white vinegar.
Duck has a lot of white duck fat and less teal. Muscovy duck has less fat and is a bit expensive. Most of the frozen supermarket special price ducks are white ducks and can be bought for about 10 yuan each. Stop talking nonsense and start teaching.
In the first pot, put a thin layer of oil on the surface, add ginger and garlic and sauté until fragrant. The reason is that the oil does not come out because the duck is waiting for the rabbit to force the oil out. Don't worry that the pot is not enough. of lubricating oil. Put the duck into the pot, stick the meat side with the fried dough in the pot, and fry the meat first. In order to avoid the loss of gravy, fry it over a slow fire, or force out the oil under the duck skin.
The duck was fried almost on both sides. The most important thing to do at this time is not to make a mistake.
Order more Duoduo rice wine, and then add an appropriate amount of soy sauce. Continue frying until the duck is well-coated.
After the duck is colored, water should be added and all seasonings added. The following components can be based on personal preference. Then simmer over high heat for 5 minutes, then reduce to low heat for 30 minutes.
From time to time during the process, you want to have a lot of juice. After about 30 minutes, remove the duck from the pot. At this time, open the lid, add Wuhuo sauce, add the finishing juice, and pour the juice continuously on the duck skin. Finish until the juice is thickened.
How to make five-spice tangerine peel duck, how to make five-spice tangerine peel duck delicious, Aibi
Ingredients Ingredients: duck legs 500g, auxiliary ingredients, oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of cinnamon Appropriate amount of star anise, appropriate amount of cumin, appropriate amount of ginger slices, appropriate amount of tangerine peel, appropriate amount of abalone juice, appropriate amount of rock sugar. Step 1. Wash the duck legs.
2. Pour water into the pot under cold water. 3. After the water boils, pick up the duck legs and wash them with clean water.
4. Seasoning (ginger slices, star anise, cumin, cinnamon.) 5. Cold water, the water should cover the duck legs, put the seasoning in, and cover with high heat.
6. Add cooking wine after boiling. Cover and boil over high heat for 10 minutes, then turn to medium heat for 20 minutes.
7. Then, use chopsticks to remove the thickest section of the duck leg, just as long as there is no blood flowing out. Drain and set aside.
8. Add appropriate amount of oil to the pot. 9. When the oil is slightly hot, add rock sugar.
10. Boil rock sugar into soup color. Be careful to control the oil temperature, not too high.
11. Turn the duck legs side down and stir-fry evenly. 12. After pouring in the tangerine peel, add a small bowl of water.
13. Add light soy sauce, dark soy sauce, abalone juice, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes. Make the duck meat more delicious.
Turn off the heat after 14.5 minutes. Don’t drain the juice, that’s all.
15. Remove and let cool. 16. Cut into small pieces, put them in a basin, and pour the juice on them.
Tips: When boiling the sugar color, the oil temperature should not be too high, and duck meat and black fungus should not be eaten at the same time.
Is the tangerine peel duck steamed or boiled?
Tangerine peel duck can be steamed or boiled.
How to cook tangerine peel duck. Ingredients: 500g duck legs. Seasonings: appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of blending oil, appropriate amount of fennel, appropriate amount of tangerine peel, appropriate amount of abalone juice, appropriate amount of tangerine peel duck. Method 1. Wash the duck legs. 2. Pour water into the pot under cold water.
3. After the water boils, pick up the duck legs and wash them with clean water. 4. Seasonings (ginger slices, star anise, cumin, cinnamon.)
5. Cold water, the water should cover the duck legs, put the seasonings in, and cover with high heat. 6. After boiling, add cooking wine.
Cover and boil over high heat for 10 minutes, then turn to medium heat for 20 minutes. 7. Then, use chopsticks to remove the thickest part of the duck leg. Just make sure there is no blood flowing out.
Remove and set aside. 8. Add appropriate amount of oil to the pot.
9. When the oil is slightly hot, add rock sugar. 10. Boil rock sugar until it becomes soup color.
Be careful to control the oil temperature, not too high. 11. Turn the duck legs side down and stir-fry evenly.
12. After pouring in the tangerine peel, add a small bowl of water. 13. Add light soy sauce, dark soy sauce, and abalone juice, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes.
Make duck meat more delicious. Turn off the heat after 14.5 minutes.
Don’t drain the juice, that’s all. 15. Remove and let cool.
16. Cut into small pieces, put them in a basin, and pour the juice on them. Because tangerine peel itself has the effect of appetizing and promoting digestion, stewing tangerine peel and duck meat can not only help remove the fishy smell, but also help diuresis and reduce swelling.
Ingredients for dry steamed tangerine peel duck: 1/4-1/3 lean teal duck, chopped into pieces, peeled old ginger, a few slices of star anise, a piece of cinnamon, a small piece of green onion, a handful of dried tangerine peel, a handful of oyster sauce A little dark soy sauce, a little salt and an appropriate amount of chicken essence. Method for dry-steaming tangerine peel duck 1. Blanch the duck meat and drain it, then add it to the oil pan and stir-fry until fragrant. The fat part can be stir-fried. 2 Add tangerine peel and aniseed, seasonings and steam together in the pressure cooker for ten minutes, then sprinkle some green onions.