Chen Pei Duck
by Huixin Bihu
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the duck, cut small pieces, pot under cold water, and boil.
2. Prepare ginger and tangerine peels, old medicine tangerines, and tangerine peels to soak in advance. Scrape the white film inside. I cut the ginger into large slices.
3. The boiled duck takes out the clean blood foam.
4. Wash the pot, put a little oil, personally like to put some green onions, fry the aroma, and then put the duck in to stir fry.
5. When the water is dry, add the ginger and stir-fry, the taste will be more fragrant.
6. Prepare a bowl of sugar, dark soy sauce, light soy sauce, and set aside.
7. When the duck is stir-fried until slightly browned, put the tangerine peel in, and then pour in the seasoning that has just been adjusted. When the water is boiling, add two old tangerines. If the water is not enough, you can add some hot water. The water is best. Ducks are flat.
8. In the end, I used a casserole to stew. This is my personal preference. You can also leave it in the wok and simmer for half an hour. This dish looks a lot of oil, but it doesn't taste greasy. It should be because of the tangerine peel.
