Braised Duck with Tangerine Peel—Automatic Cooking Pot Recipe

Overview

Tangerine peel contains limonoids and volatile oils, which have a mild stimulating effect on the gastrointestinal tract, promote the secretion of digestive juices, eliminate gas accumulation in the intestines, and increase appetite. The bitter taste of tangerine peel can be coordinated with other flavors, so it can be used to improve the taste of dishes, not only to remove the fishy smell, but also to make the dishes particularly delicious.

Tags

• drinks
• amount of water
• chenpi
• muscovy duck
• ginger

Ingredients

Steps

1. 1 Slaughter the Muscovy duck, remove its feathers and internal organs, blanch it in boiling water for 3 minutes, and chop it into 3 cm pieces;

   

2. 2 Wash the tangerine peel with clean water;

   

3. 3 Take an earthen pot and put in the prepared duck pieces, ginger slices, tangerine peel and water;

   

4. 4 Add 2000 ml of water to the pot, put the steamer upside down in the pot, put the filled earthen pot, and place another pot on top;

   

5. 5 Activate the [Steamed Pork] function, and after the first cooking is completed, add 2000 ml of water into the pot again, and activate the [Steamed Pork] function a second time;

   

6. 6 After cooking is completed, take out the crock pot, skim off the floating oil on the surface of the duck soup, and serve.