What You Should Eat in The Autumn and Winter Season [nine-made Tangerine Peel Roasted Duck]

Name: What You Should Eat in The Autumn and Winter Season [nine-made Tangerine Peel Roasted Duck]
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Old duck; Some Xinhui tangerine peel; Some ginger; Some Green onions; Some Dried chili; Some crystal sugar; Some Glutinous rice wine; Some Chicken Essence

by Delightful food temptation

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

When it comes to "chenpi", many people can't forget its unique taste. Because of its unique production materials, it is also called noble old, red peel, yellow orange peel, Xinhui peel, Guang Chen peel and so on. Every time when the fruit is mature, the fruit is picked, peeled off, and dried in the shade and ventilated effectively, and then it can be made into tangerine peel.
The effect of tangerine peel is to promote the cardiovascular system and the digestive system, because it can have a mild and irritating effect on the gastrointestinal tract, so it promotes the secretion of digestive juice, and it can also be used for the intestinal tract. The accumulation of gas is being eliminated. Secondly, tangerine peel also has an expectorant effect. When people take it, the sputum can be squeezed out. Finally, when the tangerine peel is used in combination with vitamin C and vitamin K, it can enhance anti-inflammatory effects. effect.
The old duck meat is sweet and slightly salty, with a cooler nature. It enters the spleen, stomach, lungs and kidney meridian. It has the effects of clearing heat and detoxifying, nourishing yin and reducing fire, nourishing yin and tonifying deficiency, stopping bleeding and dysentery, and diuresis and swelling. "

Ingredients

What You Should Eat in The Autumn and Winter Season [nine-made Tangerine Peel Roasted Duck]

1. 8 years old Guangdong Xinhui tangerine peel is appropriate, put the tangerine peel in a bowl to soak for 15 minutes, after 15 minutes, remove the tangerine peel and scrape off the white film inside, otherwise it will be bitter; ginger, green onion, dried chili, rock sugar each appropriate amount;

What You Should Eat in The Autumn and Winter Season [nine-made Tangerine Peel Roasted Duck] recipe

2. One old duck that has been slaughtered (you must use old ducks to make tangerine skin ducks). Whether it’s an old duck, it depends on its beak, which is hard, callused and dark in color, and whether it’s an old duck. It depends on its belly. The belly of a duck is very pointed and meatless. Whether it is an old duck depends on its palms. Old ducks have thick paw calluses;

3. Cut the old duck into large pieces, not too small, and simmer for a long time when making it. Do not discard the duck butt. The duck wings are divided into two, the duck legs are cut into two, the duck feet are cut off the duck claws, and the calluses are cut off. Then chop the duck breast into large pieces, put the chopped duck pieces into a bowl, add an appropriate amount of salt, and stick with your hands;

4. Heat the wok to remove relatively more oil, pour in the green onions and old ginger and sauté with medium and small heat. After the onion and ginger are saute, pour into the old duck and stir fry. During the frying process, pour a small amount of water and stir fry together to avoid drying Stir fry in a sticky pan. When the water on the outside of the old duck is dry and the duck skin has been tightened, add rock sugar and pour in the right amount of water several times to fry the rock sugar, and the duck meat will fry until fragrant;

5. Stir-fry the sugar color, fry the duck meat, let the sugar color all stick to the duck meat, don't make the fire too big during the frying process, carefully fry the sugar, pour a small amount of water several times, after the duck meat is fried, add an appropriate amount of aged glutinous rice Simmer the wine for 15 seconds. After 15 seconds, open the lid, sauté the wine dry, add enough water to drown the duck at one time, add tangerine peel and chili, cover the lid, boil on high heat, open the lid and add white peppercorns. Cover the pot, turn to low heat and simmer for 2.5 hours, don't use the pressure cooker, the smell of tangerine peel will not come out;

6. 2.5 When you are young, turn to high heat to collect the juice. When the soup is rich and the amount of soup is right, add appropriate amount of chicken essence and stir-fry to start the pot, put the duck on a plate, top with the soup, and serve deliciously;