Lemon duck is a special flavor of Guangxi Nanning Wuming area cuisine, salty lemon should also be the duck's best partner, lemon aroma can be removed from the duck's bashfulness, add a wisp of a slightly sour aroma, appetizing relief, its sour and spicy suitable, fresh and tasty, is the summer and autumn seasons, a better heat dissipation of the summer heat of the delicious delicacies Oh.

Process: burn

Flavor: sour and spicy

Time: <2 hours

Calorie: low-calorie

Ingredients:

Duck meat 1, 20 grams of mountain yellow leather, 2 sour lemon, 50 grams of ginger, 8 sour chili peppers, sour buckwheat 10, 6 cloves of garlic, ginger, 15 ml of soy sauce, 10 ml of soy sauce, 30 ml of cooking wine. ml, 30 ml of cooking wine, 10 ml of oyster sauce, 10 grams of sugar, 5 grams of salt

Cooking steps:

1. Wash the duck and cut into small pieces, pot of boiling water, put ginger and 15 ml of cooking wine, blanch the duck meat in the pot, fish out and drain

2. Sour ginger, sour chili pepper shredded, sour buckwheat cut in half, salted lemon cut, scooped out the pulp. Take the skin shredded, garlic peeled, ginger sliced

3. frying pan without oil, put the blanched duck meat pieces, stir-fry over medium heat until browned out of oil, duck meat sheng out

4. pan left to stir-fry out of the duck oil, put the cut pickled ginger, sour chili peppers, sour buckwheat, mountain yellow skin, garlic, ginger slices stir-fried to taste

5. put the duck meat pieces and stir-fry, add wine, soy sauce, soy sauce, oyster sauce, sugar and salt stir-fry for a while

5. Sugar and salt stir-fry for a few moments

6. Add a moderate amount of water to simmer the duck meat cooked to taste, to the duck meat water to dry out the oil, add salted lemon stir-fry for 1 minute can be out of the pan