Practice of osmanthus preserved duck. Speaking of Chen Pi duck, everyone must have eaten it. Everyone must know that such a famous dish tastes good. However, there are still many friends who won't do it. Next, I will share with you the practice of sweet-scented osmanthus Chenpi duck.

Method of Osmanthus fragrans Chenpi Duck 1 Ingredients List

Half a duck

Chenpi 3 kuai

2 slices of ginger

Garlic 4 cloves

Soy sauce 12g

5 grams of soy sauce

3 grams of salt

Osmanthus fragrans honey 10g

Production steps

Step 1: Prepare materials;

Step 2, soak the dried tangerine peel in clear water, and then scrape off the white layer with a knife, otherwise it will be very bitter;

Step 3: Chop the duck, then rinse it with running water, wash off some blood, put it in a pot, add water that has not eaten the duck, and boil it with high fire. After all the blood foam is boiled, take out the duck and rinse it, and control the water for later use;

Step 4, without putting oil in the pot, pour the duck meat and stir fry until the duck meat is out of the pot;

Step 5, the duck meat shrinks and becomes compact, fried and packaged;

Step 6, rinse the wok, add oil again, add ginger, onion and garlic and stir-fry until the garlic turns golden yellow;

Step 7, pour in the duck and stir-fry, add water but not the duck, add salt, soy sauce and soy sauce;

Step 8, add the cut dried tangerine peel, boil it on high fire and stew it on low fire for 50 minutes;

Step 9, finally, pour osmanthus honey on the fruit juice and stir it evenly;

skill

1. Stir-fry the duck first, without putting oil in the pot, that is, force the water out of the duck before stewing, one is to remove the fishy smell, and the other is to improve the taste.

Guihua Chenpi Duck Practice 2 The ingredients we prepared first were two catties of duck meat powder, that is, three pieces of dried tangerine peel, and fried rice wine blending oil with ginger, star anise and cinnamon rock sugar. Let's soak the bought ducks in warm water for 5 minutes, and then clean them. After washing, we can cut the mutton into small pieces of equal size, slice the ginger for later use, and then add water to our cut ducks.

After the water is boiled, take out the mutton, pour it into another pot, put the mutton pot into rice wine with tangerine peel, cinnamon and anise ginger slices, then cover the pot, turn on the high fire, put it on the medium fire, and then turn it down for 50 minutes.

Then clean the pot where the duck was cooked just now, add some blending oil and rock sugar, and simmer to rock sugar. When the color changes slightly, it is best to do this step, that is, when the mutton is almost cooked. Naturally, the stewed duck is fished out and the soup flows first. Pour the duck meat into the cooked crystal sugar pot and stir evenly to coat the duck meat with sugar.

Then add a proper amount of soy sauce to the pot, pour it in with the old duck soup, and simmer for about 5 minutes, and finally collect the juice on high fire.

I hope you also like this old duck. Compared with chicken, mutton will be fatter. After being wrapped in sugar juice, it can also lock greasy deep meat. Stewing will also make the meat more tender. If possible, sprinkle some sweet-scented osmanthus and stir it before serving it out. Put it on a plate and sprinkle with some chopped green onion. The taste is absolutely delicious.

I believe everyone has never cooked this kind of duck at home, and it tastes particularly delicious. Not only can you taste the original flavor of duck, but you can also taste the production of different flavors. At the same time, it will be more delicious because of these. For foodies who love meat, it will better satisfy our tastes and will not feel particularly greasy at home.