Lemon duck" - This is a famous dish in Nanning, Guangxi. It mainly uses native duck and sour lemon as the main ingredients, and is paired with sour buckwheat, sour chili, sour ginger and other side dishes. It is made by cooking. It is loved by the public because of its rich aroma without losing the fragrance, strong taste without losing the duck flavor, sour and spicy taste without losing the deliciousness, rich nutrition and extremely appetizing. Lemon duck is also rated as " One of the "Top Ten Classic Chinese Dishes in Guangxi", the authentic recipe of lemon duck - Features: attractive and fragrant aroma, spicy and sour taste, thorough analysis of the method, and you can know it at a glance.

Main ingredients : 1 native duck (about 1000 grams)

Ingredients: 1 sour lemon, sour buckwheat head, sour chili, appropriate amount of sour ginger, 1 piece of old ginger, 1 piece of garlic

Seasoning : Water, light soy sauce, white sugar, flour (or starch), white vinegar, cooking oil, appropriate amount of salt

——Start cooking——

The first step is to “process the ingredients”:< /p>

First kill the duck, remove the duck feathers, duck buttocks, duck lymph and other smelly parts, chop it into small pieces of suitable size with a knife, wash it once and add 2 spoons of flour and 1 spoon of white vinegar. Use clean hands to grasp and knead the duck pieces evenly for 2 minutes until the flour is evenly coated, then rinse twice with water until the surface of the duck meat is clean, drain the water and put it on a plate for later use

(The duck meat must not be blanched (Explained later)

At the same time, process the ingredients, take 1 sour lemon, remove the seeds and chop it, chop a little sour buckwheat head, shred a little sour ginger, a little sour chili, 1 piece of old ginger, slice it, garlic Pat loosely and peel, set aside.

Step 2: "Make a bowl of juice":

Take a clean small bowl and add 4 tablespoons of light soy sauce, 1 tablespoon of sugar, and salt. Use chopsticks to mix an appropriate amount into a black sauce, and set aside.

Step 3: "Saute the ingredients":

Heat the pan, add an appropriate amount of cooking oil, and add it to the pan. Stir-fry the chopped sour buckwheat heads, sour chili peppers, and sour ginger together to create a sour aroma. Stir well and stir-fry until fragrant, then remove from the pan and set aside.

Step 4: "Stir-fry the duck fat":

< p>Heat the pot again, add an appropriate amount of cold oil, add the drained duck meat over medium heat and stir-fry quickly to release the oil. After the oil is released, add the sliced ??ginger and garlic and stir-fry until fragrant.

Step 5: "Seasoning and stewing":

After frying until fragrant, pour in the previously prepared black sauce and stir-fry quickly to combine, stir-fry for 2 minutes until the duck is cooked The meat is evenly seasoned, then add an appropriate amount of water to cover less than half of the duck meat, close the lid and simmer over low heat for 5 minutes to bring out the aroma of the duck meat.

Step 6: "Stir-fry in the sour aroma":

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Turn to medium heat again, add all the sour vegetables that were stir-fried before and stir-fry quickly together to bring in the sour flavor to the duck meat. After stir-fry, add the sour lemon that was chopped and seeded and stir-fry for 2 minutes. When the aroma is evenly distributed, turn off the heat and take it out.

Production picture: This is an authentic lemon duck that is sour, spicy, juicy and delicious. It looks delicious. Not very appetizing?