Pericarpium Citri Tangerinae can be fried when cooking. The first point is that it is used as a spice to freshen up the flavor and remove the fishy smell. The second point is that it is fried as a side dish. It needs to be soaked first and then fried, otherwise it will be bitter.

The method of frying beef with dried tangerine peel is as follows:

beef ham is peeled, cut into thin pieces with a side length of 1.5 cm square and a thickness of .6 cm, fried in a 7% hot oil pan to dry the water and fished out. Wash the pan, heat it, add a little oil, and dry the diced pepper. Shred dried tangerine peel and ginger. Stir-fry until dark brown, add tangerine peel, pepper, onion, ginger and garlic, stir-fry until fragrant, then add beef, brew with sweet wine, and simmer for about 15 minutes over medium heat.

add soy sauce, salt and sugar, then roll the marinade over high fire, stir-fry while burning until the marinade is thick, tightly wrap the beef, drizzle with sesame oil and spicy oil, and stir-fry repeatedly to make the beef bright and fragrant.

Selection method of dried tangerine peel:

From the appearance, the inner surface of dried tangerine peel with short years is snowy white and yellowish white, and the outer surface is bright red and dark red; Old tangerine peel has a reddish or brownish-red inner surface and a brownish or black outer surface. A good orange peel is bright in color, that is, a yellowish brown with a slight yellow color. If the color is too yellow or too bright, such orange peel is generally not good.

On the other hand, the smell of 3-8 years old Chenpi is pungent, fruity and sour, and sweet and sour. The smell of dried tangerine peel for 9 to 2 years smells fragrant, refreshing and pleasant, without sour fruit; The 2 to 4-year-old Chen Pi smells pure, sweet and mellow; More than 5 years of dried tangerine peel is even more precious. You can pick up a piece of dried tangerine peel at will, look at it and smell it. It is aged and detached, and it is extraordinary and refined.

If you feel it with your hands, especially in rainy weather, the shorter the year, the softer the skin will be, because the tangerine peel in short years still contains a lot of fructose and water, so it is easy to get wet and soft. The longer the year is, the harder the skin feels and the easier it is to break. Good dried tangerine peel has a dry and crisp surface, which is easy to break when folded by hand. The surface is very dry without any moisture.