Tangerine peel duck is a traditional famous dish in Cantonese cuisine. The tangerine peel is a highlight of this dish. The tangerine peel has a unique aroma and has the effect of removing fishy and greasy food. A piece of duck meat is sweet in the mouth. It has a mellow aroma and will give you a taste sensation of "after all the hardship comes the sweetness". Today I will talk to you about how to make tangerine peel duck. (There are many skills in it)

A dish of tangerine peel duck has a sweet and mellow taste and aroma. The tangerine peel is the most important in making this dish. The longer the tangerine peel is stored, the better the taste. Older tangerine peel tastes better. It has a sweet and refreshing fragrance. If the tangerine peel tastes sour, astringent, and bitter, it proves that the tangerine peel is relatively young and the bitterness has not been removed. Therefore, if you choose different tangerine peels to make this dish, the taste of the tangerine peel duck will be very different. Therefore, if you want to make the tangerine peel duck taste good, you must choose aged tangerine peel. Let me share with you the detailed preparation method of this tangerine peel duck.

》Ingredients: One duck (4 pounds)

》Ingredients: Ginger, garlic, dried onion, chives, about 50g of tangerine peel, two star anise, 3 bay leaves

》Seasoning: salt, cooking oil, dark soy sauce, light soy sauce, strong alcohol, rock sugar, oyster sauce

~Production steps~

①Preparation of duck: Clean the duck, remove its internal organs, remove the duck's butt, make a cut on the duck's neck, then remove the lymph from the duck's neck, drain the duck and set aside.

②Preparation: Soak tangerine peel in water for an hour in advance, slice ginger, flatten garlic, and slice dry onion, set aside.

③Duck pickling: After draining the excess water from the duck, add salt and rub the inside and outside of the duck evenly, then evenly apply a layer of dark soy sauce on the skin of the duck, and then add chives, a little Stuff ginger slices and a little tangerine peel into the duck belly, marinate for 30 minutes and set aside.

④ Fry the duck: Heat the pan with cold oil and slide the pan over, leaving a little base oil in the pan. Put the duck in the oil at low temperature and fry it. Keep pushing the duck and fry both sides of the duck. When the skin turns golden, take the duck out and set aside.

⑤ Stew the duck: Clean the pot, add a little base oil to the hot pot. When the oil is 30% hot, add garlic, ginger slices, and dried onions and sauté until fragrant, then add tangerine peel (the water used to soak the tangerine peel is not needed yet) Pour in and keep), add star anise and bay leaves, and slowly release the aroma over low heat.

》》 After the ingredients are fragrant, add the fried duck, add an appropriate amount of alcohol, add the remaining water from soaking the tangerine peel, and then add an appropriate amount of water (not too much water, about one-third of the duck is soaked) place), then add seasoning salt, 10g of rock sugar, light soy sauce, and oyster sauce, bring to a boil over high heat, then reduce to low heat, cover with a lid, and simmer for 40 minutes. During the simmering process, turn the duck every 15 minutes for even flavoring.

⑥ Finished dish: After the duck has been simmered for 40 minutes, use chopsticks to insert the thick part of the duck. If it can be inserted easily without bleeding, it means the duck is cooked. Then take the duck out and chop it into pieces, and then put it in the pot. Reduce the remaining juice over high heat until thickened, and then pour the juice on the surface of the chopped duck meat. In this way, a delicious tangerine peel duck is completed. At this time, you will smell the strong aroma of tangerine peel.

① Why does the duck need to be coated with dark soy sauce?

》Answer: When marinating the duck, apply a layer of dark soy sauce to make the fried duck fuller and brighter in color, making it look more appetizing. If it is not smeared with dark soy sauce, then it will be cooked. The tangerine peel duck is white in color and does not look beautiful enough. In addition to adding dark soy sauce, if you want a better color, you can also apply a layer of maltose water on the duck, which will have a better effect. It is more convenient to use dark soy sauce for home cooking.

② What should you pay attention to when stewing duck?

》Answer: When stewing duck, you must control the firepower. Before stewing, the spices must be fully exploded to bring out the fragrance. After adding the duck and stewing, you must control the firepower and the firepower cannot be too high. Otherwise, the duck will easily stick to the pot. During the stewing process, the duck should be turned over every 15 minutes. This is to allow the duck to absorb the flavor evenly and to prevent the duck from sticking to the pot due to prolonged contact with the bottom of the pot.

③ Why does the duck need to be fried? Can't it just be braised directly in the pot?

》Answer: The main functions of fried duck are as follows:

First: In order to make the duck meat taste better, the fried duck The skin will shrink and become firm, the skin will become soft and elastic, and the fried duck meat will emit a unique meaty aroma, so the taste and texture of the tangerine peel duck will be better.

Second: In order to make the duck look better in color, the duck can be better colored after being fried, and the skin will be golden brown and plump. However, the heat must be controlled when frying the duck, and it must be fried slowly over low heat. Better coloring, too much heat can easily burn the duck.

④ Can the duck be chopped into pieces and then braised?

》Answer: It is not impossible to chop the duck into pieces and then stew it, but it is not as good as stewing the whole duck. Stewing the whole duck can better retain the fresh flavor of the duck, and the duck meat tastes better. The taste is more tender and smooth. Although the duck meat can be more delicious if cut into pieces and then braised, the taste of the duck meat is not good enough. The meat tastes rather woody, not tender enough, and the duck meat is not delicious enough. The method of making tangerine peel duck is to braise the whole duck. Just pour the juice at the end.

① When making tangerine peel duck, the duck selected should not be too old or too large. The meat of old ducks is tougher and not suitable for making tangerine peel duck. Old ducks are more suitable for making soup. However, ducks that are too big will take a long time to stew, which makes it difficult to taste, and it is easy to stew the duck meat and make the thick parts undercooked. It is best to control the weight at 4 to 5 pounds. If there are native ducks raised in rural areas It will taste better.

② Don’t add too much salt when marinating the duck, because it will still taste when stewing later. If you add too much salt during marinating, the stewed tangerine peel duck will taste bad. Too heavy, just need to be marinated for a little flavor.

③ The main function of adding alcohol to this dish is to remove the fishy smell and increase the aroma. Don’t be afraid of the high alcohol content, because the alcohol will evaporate during the long stewing process of the duck, and the remaining All smell of wine.

④ The main highlight of making tangerine peel duck is the flavor of tangerine peel. The amount of the added spice star anise leaves should not be too much, otherwise the flavor of the spice will be too strong, which will cover the fragrance of tangerine peel.

⑤ Add an appropriate amount of rock sugar to make this dish. The role of adding rock sugar is to neutralize some of the bitterness brought by the spices, so that the taste and texture of the tangerine peel duck will be softer, but Do not add too much rock sugar or the taste will be too sweet.

⑥ When buying tangerine peel, you should choose tangerine peel that is dry and has a sweet and fragrant smell. Tan or light red color is the best. If the tangerine peel feels soft, it usually means that it is younger or older. Don't ask for damp tangerine peel.

Tangerine peel is a dried product made from orange peels that have been dried and processed. It has a bitter, sweet and aromatic taste and can be used in cooking or as a medicinal material. Especially in terms of consumption, it can be mixed with various meats to increase the fresh aroma of the dishes. It is appetizing and invigorating, and can also reduce the greasiness of the meats. One of the dishes is very representative, that is duck with tangerine peel.

Tangerine peel duck is a Cantonese specialty dish. It is cooked using the "simmering" or "steaming" method, so it is also called tangerine peel braised duck or tangerine peel steamed duck. The most important thing about this dish is tangerine peel. Generally speaking, the longer the tangerine peel is stored, the better the taste will be. The quality of tangerine peel with an aging period of more than three years will be better.

Its biggest feature is that it combines the flavor of tangerine peel and neutralizes the greasiness of duck meat. During the long-term high-temperature heating process, the tangerine peel melts and penetrates into the duck meat. The duck meat is full of the fragrance of tangerine peel, has a beautiful color and is appetizing.

The production of tangerine peel duck is not complicated. After the duck is cleaned, it is pickled and blanched, briefly colored and then simmered (steamed) directly. The tangerine peel duck is ready. To sum up, there are three main steps: removing the fishy smell from the duck, coloring the duck skin, and stewing (steaming) it into a dish. But to make an authentic and delicious tangerine peel duck, you still need to dig out some details and skills from the steps to achieve the tangerine peel duck with all the "color, aroma and taste".

First: remove the fishy smell of duck. The duck should not be too big, otherwise it will not be easy to taste. Only after the duck is modified can the fishy smell and flavor be fully removed, which is directly related to the taste of the duck. This is the first step in the flavor.

Second: The coloring of duck skin is very important. The duck skin is ready to be colored. It cannot be colored directly with sugar color. It needs to be fried or deep-fried first. Only by laying a good base color can you apply the sugar color to ensure that the duck skin is smooth, beautifully shaped and in good condition.

Third: Pay attention to the heat when stewing. Braised over low heat, the meat is tender; the time must be in place for the meat to be delicious.

Since I learned how to make tangerine peel duck, I basically make it for my family every now and then. Compared with stewed and fried duck, this tangerine peel duck is more delicious and healthy, and my family likes to eat it. Whether it is entertaining guests or celebrating a festive occasion, it is a good delicacy on the table. Let’s get into the production time and share with you how to make this authentic and delicious tangerine peel duck. Everyone is welcome to learn and collect it!

The main ingredients are about 2 pounds of duck, 1 duck, 60 grams of old tangerine peel

The ingredients are more old ginger, and an appropriate amount of rock sugar

Seasoning cooking wine, light soy sauce, old tangerine peel Add appropriate amounts of oil and salt

---Start making---

(1) Prepare ingredients

① Clean the skin of the duck and chop it into pieces Remove the head, feet, and butt of the duck, remove the internal organs, and then cut a knife on the surface of the duck after cleaning. Sprinkle a layer of cooking wine, spread evenly all over the body, and then apply a thin layer of salt. Place in a basin, seal with plastic wrap, and marinate in the refrigerator for 30 minutes.

② Put tangerine peel in a bowl, add appropriate amount of warm water and soak. After it is completely soaked, scrape off the pulp from the inner wall and cut into thin strips for later use. By the way, peel the old ginger and cut into thick slices

(2) Blanch the whole duck

Add more water to the clean pot, add a few pieces of ginger slices, and bring to a boil over high heat. Hold the duck's neck and blanch the duck back and forth in the boiling water, swinging it many times. Then lift the duck's legs and blanch it back and forth, swinging it many times. Finally, throw the whole duck into the boiling water and blanch it for 1 minute. Skim off the foam and rinse the duck clean. Take it out, rinse it with cold water and hang it up to dry.

(3) Coloring of duck skin

Lift the wok, add a little more oil, and when the oil is hot, add the duck to the pan. Change to medium heat and fry the duck skin until golden brown on both sides. You will find that a lot of fat will ooze out from the duck skin. Use a paper towel to gently wipe off the fat on the surface and rinse it with water. Add the rock sugar to the pot and stir-fry until it melts into sugar water. Then put the duck into the pot to color. When the skin of the duck turns caramel color, take the duck out.

(4) Braised tangerine peel duck

Spread the ginger slices all over the bottom of the pot, stuff some tangerine peel into the duck belly, put the duck into the pot, pour a layer of dark soy sauce, and cover with Pour half of the duck into hot water, and then spread a layer of tangerine peel on the duck.

After boiling over high heat, change to medium to low heat and simmer for about 50 minutes. The water has dried up and you can see that the tangerine peel on the duck has melted into the duck meat, which means that the tangerine peel duck is ready. Take out the duck, cut it into small pieces, pour the juice from the pot over the duck meat, and you're ready to eat.

(1) Why does the duck body need to be changed into a flower knife?

》》To change the duck meat to a knife, one is to fully remove the fishy smell of duck meat; the other is to make the duck meat more delicious

One: Comparison of the fishy smell of duck meat Heavy, even more so than ordinary poultry. Marinating the whole duck cannot completely remove the fishy smell. You can cut the duck meat into small pieces by changing the knife method, so that the blood and water of the duck meat can penetrate out quickly. The blood and water will penetrate completely, and the fishy smell will naturally be reduced a lot.

Second: The whole duck is a whole. If it is braised directly, the flavor will not be easily absorbed. After the duck meat is cut with a knife, the seasoning can better penetrate into the duck meat through the incision. Whether it is marinated or braised later, the flavor will enter faster and the duck meat will taste better.

(2) Why do ducks swing in the water many times when blanching?

When the duck is pickled in the early stage, it is inevitable that some impurities and fishy substances will adhere to the surface of the duck skin, and some blood will not seep out. Blanch the duck meat in hot water. The fishy substances can be easily dissolved in the water when heated. If you swing it multiple times, it can speed up the dissolution and diffusion of fishy substances, and also wash away impurities on the surface.

Of course, the most important thing is to keep the duck meat from being heated too high by swinging it multiple times, so that the temperature can gradually increase. During the heating process, the blood is forced out and the blood penetrates fully. Moreover, by swinging it multiple times, the duck meat can be heated evenly, so that every part of the duck meat can be completely removed from the fishy smell and blood.

(3) Why does the duck need to be given a sugar color after frying?

Fry the duck skin once to extract the fat from the duck meat and make it not greasy. The most important thing is to color the duck skin, but the color of the fried and colored duck skin will easily become dull and discolored. Not durable enough. After coloring with sugar, the sugar water will solidify when the temperature drops, which can firmly lock in the coloring effect of frying. After the sugar water solidifies, it will be more crystal clear and beautiful, and the color will be better.

In addition, after frying, the duck meat becomes loose and poorly formed. After the sugar color is applied, the sugar water solidifies, which can better shape the duck meat, lock in the fragrance of the duck meat, and increase the taste of the duck meat.

(4) Why is it necessary to put a layer of ginger slices on the bottom of the pot when stewing duck?

Most people need to turn the duck over when braised with tangerine peel duck to prevent the duck meat from sticking to the bottom of the pot. In fact, it is also possible to do this. If you don't need to turn it over and cook it all at once, will the duck with tangerine peel cook faster and have a stronger aroma?

Place ginger slices on the bottom of the pot to isolate the duck meat from direct contact with the bottom of the pot. Avoid scalding the duck meat at a high temperature, which will cause the duck meat to stick to the bottom of the pot and may become mushy if not properly controlled. In the pot, the duck meat tastes like paste.

Using ginger slices can isolate the high temperature and prevent the duck meat from sticking to the pan. It is easier to stir the duck body without having to flip it. Another important point is that ginger can further remove the fishy smell of duck meat, and it will also release a special fragrance after heating, adding flavor to the duck meat. Moreover, ginger is warm in nature and can neutralize the coldness of duck meat. It can be eaten by most people without any dietary restrictions.

(1) The duck used for making tangerine peel duck should not be too big, generally about 2 pounds. A duck that is too big will not taste good, and a big duck will have a lot of fat and oil, so it will taste too greasy.

(2) Choose tangerine peel that is more than 3 years old. This kind of tangerine peel has a more mellow aroma and a lighter bitter taste. You can pinch it a little when selecting. If the tangerine peel can be easily crushed, it means that it is a tangerine peel that has been stored for a long time and is generally brown in color.

(3) Don’t soak the tangerine peel for too long, otherwise the tangerine peel will easily lose shape and lose too much nutrients. Generally, soaking in warm water for 10 minutes is enough, as long as the tangerine peel is soaked until soft.

(4) When blanching the duck, remember to swing the duck in the water a few times, which can effectively remove the spoils and blood, and the duck will be treated more cleanly.

(5) When the duck skin is colored, the water in the duck body must be fully dried, so that the duck skin will be more beautifully colored, and it will not be easy to splash oil or break the skin when frying.

(6) Sugar coloring is the second coloring of duck skin. Be careful not to overcook the sugar color. As long as the rock sugar is completely melted, you can start to sugar color it.

(7) Many people like to add some spices when making this tangerine peel duck dish, but actually you don’t need to. Too many spices will mask the umami flavor of the duck meat and the flavor of the tangerine peel. Braised tangerine peel duck must be braised over low heat so that it will not burn in the pot and the flavor will be evenly absorbed.

It is quite simple to make a delicious and authentic tangerine peel duck. Master 3 skills. To remove the fishy smell from the duck meat, changing the knife and pickling are the key; the color of the duck skin is very important. An authentic dish For tangerine peel duck, beautiful coloring is half the battle; when stewing, you should pay attention to the heat, simmer slowly over low heat, the meat will be tender, the color will be good, and the aroma will be strong.

Chenpi duck is a Cantonese dish. As we all know, most Cantonese dishes are famous for their exquisiteness. In many cases, it is difficult for home recipes to achieve the authentic cooking and taste. However, in order to pursue the food curative effects of the ingredients themselves, people are interested in this combination. People flock to it, so in most cases people make simplified versions. My family makes tangerine peel duck using a simple and crude method.

Ingredients: two duck legs, 3 pieces of tangerine peel;

Seasonings: onions, ginger, garlic, star anise, Sichuan peppercorns, dried chilies, light soy sauce, dark soy sauce, oyster sauce, oil, Salt;

How to make tangerine peel 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, water should be covered Pass the duck legs, add the seasonings and cover over 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 insert into the thickest part of the duck leg. It will be fine if no blood comes 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.

There are not many ingredients used in the recipe of tangerine peel duck, only a few kinds. "The method should be quite simple"! If you think so, you are wrong! I was deceived by the appearance. On the contrary, when it comes to authentic methods, the whole process is relatively cumbersome and time-consuming, and requires skills!

It’s more traditional than authentic. Because the word "authentic" refers to the way the dish was made when it was born. Looking at all the famous dishes, the most authentic way is generally rough and simple. For example, the original way of "boiled pork" was really boiled. one time. Therefore, in the industry, chefs rarely talk about how to cook authentically, they usually talk about how to cook it in the traditional sense! After all, customers must be respected and palatability should be the benchmark.

Chenpi duck is a traditional dish in Cantonese cuisine and is currently popular in Hong Kong and Macao.

Literally speaking, it is not difficult to find that tangerine peel occupies an important position and plays a key role. It not only removes the mutton smell of duck meat, but also gives the duck meat a warm and restrained tangerine peel aroma without overpowering the meat aroma of the duck itself. .

So what is tangerine peel?

This tangerine peel is not that tangerine peel. It doesn’t matter if it is old or a little older, you can make tangerine peel duck. For example, if it is aged for less than 3 years, it is not tangerine peel in the eyes of the locals, but fruit peel or tangerine peel. Only tangerine peel that has been aged for more than 3 years and has a warm and fragrant taste without sourness, astringency or bitterness can be used to make tangerine peel duck! Okay, let’s share the specific method and the tips you need to know about making it.

Ingredients: 4 pounds of blue-headed duck.

Ingredients: 50 grams of tangerine peel, 2 star anise, 2 bay leaves, a small piece of cinnamon, 2 grams of lemongrass, appropriate amount of ginger and green onions.

Ingredients: salt, rock sugar, maltose, light soy sauce, dark soy sauce, cooking wine, starch.

Production process:

1. Soak the tangerine peel in warm water for 20 minutes in advance. After softening, use a knife to scrape off the white flesh on the back and cut it into thick strips of about 5 mm for later use. . ——(Be careful to remove the flesh from the back of the tangerine peel because it has a bitter taste).

2. Take out the duck's internal organs, clean the blood clots along both sides of the duck's spine, then cut off the duck's butt, chop off the duck's feet, and make a cut under the duck's neck to remove the lymph and throat tubes. don't want. Then clean it and hang it to dry for later use. ——(Note that when chopping off duck feet, the position of the knife must be accurate. Do not start from above the joints of the duck feet, because when encountering high temperatures later, the meat will shrink upward, causing the bones and flesh to separate, affecting the taste and appearance. The correct knife position is 1 cm below the duck's knee joint).

3. Spread the drained duck evenly on every inch of the duck body with maltose water. ——(Note that maltose water is blended with maltose and water. The ratio of the two is 1:1, that is, 60 grams of maltose and 60 grams of water, mixed and stirred evenly).

4. Heat the pot, add oil, and raise the oil temperature to 70% hot, which is 210 degrees. How to judge? There is a very simple way. Use chopsticks to test the oil. Dense bubbles will appear when you touch it. Then, don't put the duck into the pan immediately for frying. The correct way is to put the duck on a colander, pour hot oil evenly over it, then put it into the oil pan and turn to medium heat for frying. ——(Note, this step is very important. The duck is first blanched in hot oil and then fried. Please see the explanation below for the principle).

5. During frying, be sure to turn over so that both sides are heated evenly and have the same color. When the skin turns golden brown, remove and control the oil. ——(Reminder, the frying temperature can be controlled at medium heat, and the duck skin must be fried thoroughly. If the amount of oil is not enough to submerge the whole duck, you need to use a spoon to pour oil on it while frying. location, the whole process probably takes about 10 minutes).

6. Let the fried duck cool slightly, add a tablespoon of salt to the duck cavity, rub it evenly with your hands, and then stuff in a few slices of ginger, green onions, and 1/2 of the tangerine peel. Then place it in a deep-bottomed tray, then apply 10% salt on the duck body, spread the remaining tangerine peel, add star anise, bay leaves, lemongrass, rock sugar, pour in 50 grams of rice wine, and finally pour Add 1 pound of water.

7. After the water is boiled, put the tray with the duck in it, steam it over high heat for 5 minutes, then turn to medium-low heat and steam for two hours. ——(Note, when steaming, steam over high heat first and then slowly over low heat, and steam thoroughly and thoroughly).

8. Steam the duck and take it out for later use. Then pour the "duck soup" and ingredients in the tray into the pot, bring to a boil over high heat and cook for one minute to further release the aroma of the ingredients into the soup. Then filter out the residue and add an appropriate amount of light soy sauce to the soup for seasoning. Add a little bit of sour cream to enhance the color and stir evenly. Pour in an appropriate amount of water starch to thicken the soup, simmer the soup until it thickens, take it out of the pot and put it into a bowl to become tangerine peel duck sauce.

9. The steamed tangerine peel duck in the restaurant is first brushed with 10% "tangerine peel duck sauce" to polish it, and then hung in the window for sale. You don’t need to do this at home, you can just chop it into pieces and put it on the plate, then top it with tangerine peel duck sauce and it’s done!

——Why do ducks need to be brushed with maltose water? Can it be replaced by something else?

Its main function is to color the duck. When it is fried later, it can make the color of the skin very beautiful and appear golden red. Therefore, as long as the same effect can be achieved, other alternatives can be used. For example, people in Hong Kong are accustomed to using "drip oil" to color ducks! The "Drip Pearl Oil" here is a sauce made by boiling brown sugar with dark soy sauce, spices and water. It has a bright red color and a high consistency. When poured from top to bottom, it can drip like water drops, so it is called "Drip Pearl Oil". Of course, if you make it at home, you don’t have to go to such trouble. You can just wipe it with dark soy sauce and apply the color evenly. Although the effect is a little worse, the taste is almost the same. However, one thing to note is that it is recommended to dry the water on the surface of the duck, or wipe it dry with kitchen paper, so that the dark soy sauce will not be isolated due to the wet surface, which will easily lead to uneven coloring or fading.

——Why can’t the duck be fried directly, but be poured with hot oil first?

This is an inconspicuous detail, but it is very important. It is related to the "hue" of Chenpiya. Why do you say this? Because it is directly put into frying, the body temperature of the duck is many times lower than the oil temperature. In addition, the duck is large and weighs four kilograms. Putting it in will inevitably cause the oil temperature to drop, so the maltose water that colors the duck skin cannot be locked instantly. If it is kept there, a large amount of it will be lost, resulting in a "green and white" surface after frying! Therefore, first pour hot oil over it, so that the maltose can be firmly locked immediately. Once it is set, fry it again to ensure a consistent color. As for why deep frying? This is the charm of this dish. It takes a long time of steaming to fully integrate the aroma of the tangerine peel and ingredients. If it is directly steamed for so long without frying, the duck will definitely fall apart and lose its shape, so first The advantage of frying is that it not only makes the duck skin and duck meat shrink and firm, making it less likely to be steamed, but also removes the fishy smell and fat from the duck.

——Why should ingredients such as tangerine peel be stuffed into the belly of a duck, and why should ingredients be placed outside?

The duck is whole. It is not as big as the chopped one and can be cooked in a short time. Therefore, it is necessary to attack both the inside and the outside, and at the same time stuff the ingredients such as tangerine peel into the duck cavity. With the long-term high-temperature steaming, the salt in the duck cavity merges and penetrates, and gradually releases the smell with the ingredients, which can be perfectly absorbed. If the inside and outside are not combined at this time, the surface of the duck will be relatively bland, and the inside will be salty and the outside will be light. Therefore, ingredients should also be placed on the surface to ensure that the finished duck is delicious as a whole.

——Why does steaming take so long?

The characteristic of the traditional tangerine peel duck is that although the finished product looks neat and beautiful, it looks like a roast duck, but the meat and bones separate when you pull it lightly in the mouth. The meat is neither woody nor hard, but juicy and soft. Tender and smooth, with the refreshing fragrance of tangerine peel! Even the bones are delicious and chewy! Therefore, to achieve this effect, it is difficult to steam it in a short time. It must be steamed slowly over low heat. It is like a pair of invisible hands that continue to punch the cow across the mountain. There is no damage to the appearance, but every inch of fiber in the meat has been It is broken into pieces, and the aroma of all the tangerine peel and accessories penetrates.

①. Since it is called tangerine peel duck, you must choose high-quality tangerine peel. The older the better! There are three obvious characteristics: First, the outer surface is not bright red, but tan or dark brown, and the inner surface is dark red. Second, if it feels hard, break it and squeeze it into pieces. After all, it has been stored for a long time and the water has been lost. This is the best! On the other hand, tangerine peel that is relatively young has a lot of moisture and is susceptible to moisture. It is soft to the touch and tastes bad. Third, the smell of tangerine peel is sweet and charming! Rather than having a pungent aroma and a fruity sour taste.

②. There is also something to be careful about when choosing ducks. You should choose a teal duck that weighs about 4 pounds. Why? Because larger ducks usually have more and thicker fat under the skin, they tend to taste greasy, while smaller ducks are not good either. The meat is too soft and tender and not fragrant! Moreover, it cannot withstand long-term steaming and will easily become a puddle of water, so you should choose a medium-sized duck, about 4 pounds is suitable.

③. It is recommended to wash the tangerine peel twice before soaking it, mainly to remove the dust on the surface, and then soak it in warm water to soften it faster. Also, do not throw away the water after soaking. Add it together during subsequent steaming to make the tangerine peel taste more mellow.

④. After brushing the duck with maltose water or coloring it with dark soy sauce, it should be slightly air-dried to avoid hurting yourself by splashing during frying.

⑤. The heat of frying must be controlled well. The heat should not be too low. Otherwise, the moisture inside the duck will be drained if the frying time is long. Therefore, frying should be maintained at medium heat. Once the skin becomes Golden red, ready to take out of the pot to control oil.

⑥. The ingredients of this dish do not need to be many, but the essence. For example, a small amount of aniseed can add a complex aroma, ginger and green onion can eliminate fishy smell, salt can add salty aroma, and rice wine can add flavor. It removes the greasiness, while the rock sugar neutralizes the taste and enhances the taste. The main auxiliary ingredient is tangerine peel, which accounts for a large proportion. Even so, it should not be excessive, otherwise the flavor of the duck itself will be lost. According to my experience, a duck weighing four pounds only needs 50 to 60 grams. tangerine peel.