Method 1
Material:
1 duck (about 8g), 1 lemon,
Seasoning:
1 tsp sesame oil, 25 tsps broth, 3 tsps refined salt and 2 tsps monosodium glutamate,
Method:
1. Slaughter the duck.
Features:
Fresh flavor and rotten soup.
Chef knows everything:
Citric acid can make duck crisp and rotten faster.
Method 2
1. Preparation materials: sour pepper, sour onion, sour ginger and sour bamboo shoots.
2. Cut the duck into large pieces, boil it in boiling water and take it out.
3. Chop into small pieces.
4. put some chopped duck skin into it, that is, a little fat into it for refining. This is a very fuel-efficient way. That is, you don't need to put oil. When you chop the duck directly, take out some fat meat and put it in the oil pan for refining. Hehe ...
5. After refining the oil, pour the duck into the pot and stir fry. Then put some cooking wine.
6. Add ingredients and stir fry.
7. Prepare pickled lemons and chop them. Note: Lemon should be put into the pot last to prevent it from bitter the whole dish.
8. Cover and stew the duck. There is no need to put any ingredients in the meantime. Stew for 1-2 minutes. Stew the duck to taste ......
9. Open the lid for a long time and stir fry. Then cover and continue stewing.
1. At this time, you can add sugar and lemon to stir fry.
11. Add soy sauce, old extract and color.
12. Continue to stir fry for a while. You can go out of the pot!
13. Out of the pot! It tastes like duck, and the sour and spicy taste brought by those ingredients! It's simply delicious! It is appetizing and delicious to eat such a dish in hot summer ~[3]
Method 3
Fried lemon duck
Ingredients: about 5G of fresh duck breast, 2 fresh lemons (available in large supermarkets)
Accessories: one egg, ginger, pepper, salt, sugar and a small amount of cornflour
Fried lemon. Put the duck meat on the sticky board, pat it with the back of a knife to make its tendons break and the meat loose. When frying, the meat will not shrink, the ginger and onion will be shredded and the lemon will be cut in half;
2. Dish the duck and spread it flat, sprinkle with shredded ginger and onion, pepper and salt;
3. Take out half a lemon, squeeze out the lemon juice by hand and drop it on the duck meat;
4. Gently knead the duck meat by hand, so that the auxiliary materials can be fully integrated into the meat. After beating the eggs, gently knead for a few times, and then lay flat and marinate for about 3 minutes;
5. Take advantage of the curing time of duck meat, slice the lemon and put it on the plate for a while;
6. Mix the surplus lemon into sauce, boil the lemon with water, remove the lemon residue after boiling, thicken with sugar, cook until transparent, and let it cool for later use;
7, salted lemon duck meat, before the pot, pat a thin layer of raw powder, which can lock the water of duck meat;
8. Pour a small amount of oil into the pan, add the duck meat after hot oil in the pan, fry it on medium and slow fire until both sides are golden, and the meat thickness needs about 15%. Before taking out the pan, change the fire to force the oil out;
9. After the flameout, take out the fried duck oil, slice it with a knife while it is hot, and arrange it. Dip in the lemon sauce you just made when you serve. Note: You should eat less food for people who are deficient in cold, cold pain in the stomach, loose diarrhea, low back pain and cold dysmenorrhea, obesity, arteriosclerosis and chronic enteritis. People with colds should not eat it.