<h1 class= "pgc-h-arrow-right" > pan-fried lemon duck</h1>
Its nutritional value is very high, and the protein content in edible part of duck meat is about 16% to 25%, which is much higher than that of livestock meat. Duck protein is mainly myoplasmic protein and myocoagullin.
The nutritional value and medicinal value of lemon duck meat are very high, and the therapeutic effect is obvious. In addition to the yin deficiency, the elderly, children, young and middle-aged people who are often tired, and female friends with dry skin who are usually prone to cough, cold and other respiratory diseases may wish to drink duck soup often.
< h1 class= "pgc-h-arrow-right" > material preparation</h1>
Ingredients: About 500G fresh duck breast, 2 fresh lemons (sold in large supermarkets)
Accessories: an egg, ginger shallots, pepper, salt, sugar, corn starch a small amount
< h1 class= "pgc-h-arrow-right" > pan-fried lemon duck</h1>
1: Wash the duck and ginger shallots and control the moisture. Put the duck meat on the sticky board, use the back of the knife to beat the duck meat to break its tendons, the meat is loose, the meat does not shrink when frying, the ginger and onion are shredded, and the lemon is cut in half;
2: Plate the duck and spread it flat, sprinkle with ginger and shallots, pepper and salt;
3, take out half a lemon and squeeze out the lemon juice by hand, and drop it on the duck meat;
4, gently knead the duck meat by hand, let the accessories fully integrate into the meat, beat the eggs and then gently knead a few times, and then lay still and marinate for about 30 minutes;
5, use the time of duck marinating, cut the lemon into thin slices for a while and put it on the plate;
6, the surplus lemon into a sauce, boil the lemon with water, boil after the lemon residue, into the sugar hook, cook until transparent, let cool and set aside;
7, marinated lemon duck, before the pot, pat on a thin corn starch, can play a role in locking the duck water;
8, from the pot to inject a small amount of oil, hot pot after the oil into the duck, medium and slow fry until both sides of the golden brown, the thickness of the meat needs about 15, before the pot to change the heat, the oil forced out;
9: After turning off the heat, take out the fried duck meat and control the dry oil, slice it with a knife while it is hot, and arrange it on the plate. When served, I will eat it with the lemon sauce I just made. Note: For body weakness, cold caused by not thinking about eating, cold pain in the stomach. Diarrhea is thin, low back pain and cold dysmenorrhea, as well as obesity, arteriosclerosis, chronic enteritis should be eaten less; It should not be consumed by cold patients.
<h1 class="pgc-h-arrow-right" > tip</h1>
When mixing, the salt must be appropriate, salty is not good, taste better;
Pepper must be spicy to be delicious, otherwise it will be too sour, it will be relatively tasteless, recommend Hainan's yellow lantern;