Tangerine Peel Duck

Ingredients: duck meat, tangerine peel, ginger, chives

Seasoning: rice wine, salt, light soy sauce, dark soy sauce

1. Prepare half a duck, chop it into small pieces and drain the water. Prepare some ginger, green onions and a small handful of tangerine peel. Slice the ginger, cut the green onions into sections, and cut the tangerine peel into small pieces for later use. Don't use too much tangerine peel, otherwise it will be a bit bitter.

2. Heat the pan, put a little oil into the pan, then pour out the oil, add the cold oil again, pour the prepared duck meat in and fry, and pour out the water from the frying. Slightly fry the duck meat to release the oil. Then add the ginger slices and stir-fry until fragrant. Finally, pour a little rice wine to remove the fishy smell. You can also use cooking wine for the rice wine.

3. Now adjust the flavor, add salt, light soy sauce and a little dark soy sauce for color, stir-fry them evenly so that the duck meat is covered with the sauce. Then pour hot water, bring to a boil over high heat, then cover and simmer over medium heat for 15 minutes. You can pour a little more water because the simmering time is longer.

After 4.15 minutes, open the lid, pour the prepared tangerine peel in, stir it a little, then close the lid and continue to simmer on medium-low heat for 10 minutes. If you want the duck meat to be softer, you can braise it longer.

After 5.10 minutes, open the lid of the pot, pour in the prepared green onion segments, stir-fry a little, and then it is ready to serve. If there is still a lot of soup, you can turn on high heat first to reduce the juice, and then pour in the green onions. Even if this fragrant and delicious special delicacy is ready, it tastes great, does not taste greasy, and basically does not have the fishy smell of duck meat.