Lemon Duck-sour and Spicy Refreshing Replenishing Vitality
1.
Put the whole duck in cold water, add cooking wine, bring to a boil on high heat, boil the smell of bleeding foam, remove it after about 5 minutes, rinse and let cool. The reason for blanching after cutting out is to preserve the tenderness of the duck itself.
2.
Sour lemon, sour lotus, sour ginger slices, sour chili shredded, garlic smashed or sliced. Special emphasis: Lime must be deducted from the seeds, and only the peel and pulp are used. The seeds will cause the dish to be bitter.
3.
After blanching, cut the duck meat into pieces, and try to bring the meat and bones into pieces. Specially fat ones are picked out separately for oil refining.
4.
Put the oil and duck fat in the pot, refining and sauté until fragrant, then add garlic and sauté until fragrant. Add the duck meat and stir-fry for 3 minutes. Add the shredded sour sauce and light soy sauce and stir-fry for another 3 minutes.
5.
Speed up the water that you want to submerge the ingredients, bring to a boil, and simmer for 15 minutes on medium and low heat. In the meantime, open the lid two or three times and stir to avoid muddy pot.
6.
Add sugar, add lemon, stir-fry for 30 seconds, and put on a plate.
Tips:
1. Sour lemon can't be boiled for a long time, it can only be added before the pot, otherwise it will also cause the dish to become bitter. Lemon seeds must also be eliminated.
2. White sugar can neutralize the sour taste of so many sour goods, it seems to become soft and refreshing, and the aftertaste is endless, instead of the sour and spicy taste.
3. The duck meat made by this method is moderately soft and hard, not as hard as the duck meat made in many recipes.
4. If you want to eat the sauce-flavored and dry flavor, increase the time for stir-frying, and collect the juice on the high heat before the pot is dried.
