Materials?

1 duck

About three pieces of dried tangerine peel

Proper amount of soy sauce

Old soy sauce is suitable (plays a role in color matching)

The secret recipe of Chen Pi duck?

First of all, buy a duck of good quality, wash it, dig out the dirty things in the stomach and drain it for later use.

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Prepare cold water in the pot, and the ducks will cook in cold water.

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After boiling the floating foam, remove the floating oil and oil foam and continue cooking for 5 minutes.

Oil slick and oil foam are like this. The water is clean.

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Then add the essence of our dish ... Chenpi, there are tens of millions of Chenpi on the market, and my Chenpi is an old Chenpi bought in Hong Kong. Chenpi tastes quite orthodox.

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Then add soy sauce and a little soy sauce. Soy sauce doesn't need much, it mainly plays the role of color matching. Besides, I like to use Weida soy sauce when I make Chen Pi duck. The collision between them is two words: perfect looks!

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Wei Shi da Wei de Ji xian soy sauce

Super straw mushroom soy sauce, these are two kinds of soy sauce I use.

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You can watch this little video. After adding soy sauce, soy sauce and dried tangerine peel, it is very important to pour the sauce on the duck while stewing over high fire, because only in this way can the whole duck be nourished without drying and absorbing the sauce, thus achieving the taste of the whole duck without being salty.

In the process of stewing, we often turn the duck over, but there is also a very important link (hanging water), that is, when turning the duck over, we should first hang the sauce in the duck's belly dry, and then turn it over and stew it, so that the stewed duck is thick and mellow, with dried tangerine peel and sauce flavor.

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In the process of turning over the sauce, the duck is finally cooked, and finally the juice is collected from the pot.

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Seeing this, do you find that the knife method is a bit powerful? One knife and one slice, never two knives and one meat?

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All right, let's get started.

skill

1, did you find that this dish has only one material from beginning to end, that is, dried tangerine peel, right? So why is there only one material that can make such delicious food? The point is, that's my heart. I spent an hour and a half cooking a delicious dish with all my love and patience, which I can share with all my sisters.

2, and why do you want to put cold water in the pot instead of boiling water and then put it in the pot? There is a secret here, that is, stewed duck skin is not easy to rot when cooked in cold water!