Materials

Materials: one fresh pomelo peel, half of bare duck, two cloves of garlic, seasoning: columnar sauce, salt, chicken powder, sugar, white wine

Methods

1. Green and yellow surface layer peeled

2, boil a large pot of water, put the grapefruit peel in a large fire roll 5 minutes, then the grapefruit peel reversed, and then rolled for 5 minutes after the fire

3, to be cooled after the grapefruit peel, fished out slag dry water, a large pot of water soaked for 2 days, during which time the water should be changed 3-4 times, so that the bitter taste of the grapefruit peel will be removed.

4, duck washed and drained after flying water; pot put a little oil heat, add garlic and sauce burst incense, and then put the duck into the frying until both sides of the golden brown, in the frying of the duck sprinkled into a few drops of white wine to increase the aroma

5, duck frying well after injecting hot water, add seasoning in the medium heat braised for 30 minutes; the last to deal with the pomelo skin and slag dry water Put in another 15 minutes of simmering, with a thin thickening of raw flour water hook can be on the plate.

Tips

The peel can be used to make pomelo tea

The pomelo peel should be changed 3-4 times during the period of immersion, so that the pomelo peel's bitterness will be removed.

The pomelo peel fully absorbs the delicious flavor of the stock, and better accentuates the sweet aroma of the pomelo, exuding a rich, rustic flavor. I think in this dish, the pomelo peel is the main character, and the duck meat is just used to enhance the flavor of the pomelo peel