Tangerine Duck──private Dish of "fish Kitchen"
1.
Ingredients: half duck meat, cut the duck meat into medium pieces, put it in boiling water for 2 minutes, remove, rinse and drain.
2.
Ingredients: 3-4 dried orange peels, half a bag of boiled meat seasoning, 30g rock sugar, 100ml cooking wine, appropriate amount of soy sauce, appropriate amount of salt, 5 slices of ginger, 600ml of purified water.
3.
Put all the ingredients (except the dark soy sauce) and the processed duck meat into a pot and boil on high heat, then change to medium and low heat, cover and cook for another 30-45 minutes.
4.
Pour in the dark soy sauce, change the high heat to collect the juice, after the juice dries out of the oil, remove the seasoning, pick up the duck meat and put it on a plate.
5.
A private dish of "Fish Kitchen" ─ ─ orange-flavored duck is ready. The duck meat has a strong, non-greasy orange scent, imported dry scent, and an aftertaste of orange scent.
6.
The orange scent of the orange duck is the scent of the orange itself. Usually, you can eat the peeled orange and leave it on the balcony to dry. If you can’t buy a seasoning bag, you can make your own, nothing more than star anise, cinnamon, cumin, bay leaf, grass fruit, pepper, etc. (a little bit of each is enough), remember that the seasoning bag must only be dried orange peel Half of it, otherwise it will become a braised duck. If you like a strong taste, you can also add a couple of sorghum wine or rice wine.
