Duck with Orange Peel and Three Cups

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

by Easy to cook

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

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 Light Duck
1 piece Ginger

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3 slices Tangerine Peel
4 Onion
Some Oil

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150ml Soy Sauce

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200ml Hakka Black Glutinous Rice Wine
10 capsules Crystal Sugar

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1/2 bowl Plain Water

Duck with Orange Peel and Three Cups

1. Wash the bought light duck and drain the water.

2. Cut big pieces.

3. Peel the ginger and cut into thick slices. Peel 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. Stir fry and fry on high heat, and a lot of oil will overflow after the surface of the duck is golden brown. (Stir-fry in 15 minutes)

7. Scoop up the oozing oil, serve 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 and add black glutinous rice wine.

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

11. Pour in rock sugar.

12. Then add ginger slices and tangerine peel.

13. Stir fry with a spatula and bring to a boil. Cover the pot and boil over high heat, then 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. (Slightly left is ideal)

16. 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.