Duck with Orange Peel and Three Cups

Name: Duck with Orange Peel and Three Cups
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 1/2 only duck; 3 slices Tangerine peel; 4 onion; Some Peanut oil; 150ml Soy sauce; 200ml Hakka yellow wine; 10 capsules crystal sugar; 1 bowl Shimizu; 1 piece ginger

by Easy to cook

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

There are many ways to prepare three cups of duck in the Hakka area, but the ingredients are all the same. The main ingredients are duck meat, soy sauce, authentic Hakka yellow wine, rock sugar, and water. Others are added according to the preferences of each family. Generally, small families do not need to cook a whole duck, and you can easily make a big hotel-like delicious by buying half of it. The secret is that I used my own black glutinous rice wine and tangerine peel. After cooking, the house is full of fragrance, which makes one's index finger move.

Ingredients

1/2 only Duck
3 slices Tangerine Peel
4 Onion
Some Peanut Oil
150ml Soy Sauce
200ml Hakka Yellow Wine
10 capsules Crystal Sugar
1 bowl Shimizu
1 piece Ginger

Duck with Orange Peel and Three Cups

1. Clean the fine hair of the bought light duck, wash it, and drain the water

Duck with Orange Peel and Three Cups recipe

2. Cut big pieces

3. Peel the ginger and cut into thick slices, peel off the shallots, and wash the dried tangerine peel

4. Prepare soy sauce, black glutinous rice wine, rock sugar, water (large bowl)

5. Put a small amount of oil in a hot pan, pour down the duck pieces and fry on high heat, and stir fry for a while

6. Keep it on high heat and stir fry. After the surface of the duck is golden brown, a lot of oil will overflow (stir-fry for 15 minutes)

7. Scoop up the oozing oil, put it in a bowl, filter it clean, and use it to stir-fry green vegetables that day.

8. Pour the soy sauce (ie light soy sauce) and stir fry

9. Keep the fire high, add black glutinous rice wine

10. Add clear water (the amount of clear water is relatively increased, the effect of braising is the best)

11. Pour in rock sugar

12. Add ginger slices and tangerine peel

13. Stir-fry with a spatula, bring to a boil, cover the pot and boil on high heat, turn to medium heat and simmer for about 20 minutes

14. Add the shallots when half of the sauce is left, and stir-fry evenly

15. Cover the pot and cook until the sauce is dry (a little left is ideal), scoop up, and pour the remaining sauce on top.

Tips:
You don’t need to add salt if you put soy sauce. If you don’t have black glutinous rice wine, you can use yellow old wine or rice wine instead. It is more convenient and time-saving than frying the whole duck in a pot.