Duck 1

condiments

Shanhuangpi

20 grams

condiment

salt

5 grams

energy

1 small piece

garlic

6 petals

Cooking wine

30 ml

Light soy sauce

15ml

dark soy sauce

10ml

oyster sauce

10ml

lime

two

preserved ginger

50 grams

Sour pepper

eight

Sour buckwheat head

10

refined sugar

10g

Making method of lemon duck

1. Wash the duck and cut it into small pieces, put water in the pot to boil, add ginger slices and 15 ml cooking wine, blanch the duck in the pot, remove and drain.

2. Shred sour ginger and sour pepper, cut sour buckwheat head in half, cut salty lemon in half, remove pulp, peel peaches and garlic, and slice ginger.

3. Don't put oil in the wok, put the duck pieces into the water, stir-fry them over medium heat until they become discolored and oily, and then take out the duck.

4. Leave the fried duck oil in the pot, add the chopped sour ginger, sour pepper, sour buckwheat head, peony bark, garlic and ginger slices and stir-fry until fragrant.

5. Add duck and stir fry. Add cooking wine, soy sauce, soy sauce, oyster sauce, sugar and salt and stir-fry for a while.

6. Add the right amount of water to stew the duck until it is cooked and tasty. When the water in the duck meat is completely dried and the oil is produced, add the salt lemon and stir-fry for 1 min, and then take out the pot.