Chenpi duck
Overview
Tangerine peel has high medicinal value and is a traditional spice and condiment. Tangerine peel has the effect of regulating qi and strengthening the spleen. It is a very appetizing and digestible seasoning when used with meat. Duck with tangerine peel is a famous dish in southern Guangdong. The duck meat absorbs the aroma of tangerine peel and melts in your mouth. You won’t feel tired after eating two pieces. The aftertaste is sweet and fragrant, and the flavor is excellent.
Tags
Ingredients
Steps
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The ingredients for this dish are: a duck, 40g of tangerine peel, and a piece of ginger.
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After handling the ingredients, wash the duck and chop it into pieces. Soak the tangerine peel in water until soft. Use a knife to scrape off the white inner capsule of the tangerine peel. Wash and break it into small pieces. Slice the ginger and break the rock sugar into small pieces for later use.
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Boil the duck pieces and take them out.
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Wash the duck pieces in clean water, drain and set aside.
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Heat oil in a pan, use a little more oil than usual.
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Fry the duck pieces on both sides over low heat until golden brown.
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After frying, add rock sugar, light soy sauce, dark soy sauce, ginger slices, and tangerine peel in order, and stir-fry evenly.
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Add water, just enough to cover the duck pieces.
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Cover, bring to a boil over high heat, then simmer over low heat for 30 minutes.
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Simmer until the juice is reduced, taste it, and add a little salt to taste. You don't need to add it if it tastes good enough.
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Put it on the plate and start eating!
