When I was a child, my mother invited relatives and friends at home to make this home-cooked dish, I have an inexplicable attachment to raw fried lemon duck, and now that I am older, I miss this taste very much, so according to the taste that my mother made at that time plus some of my own improvements, the taste may not be authentic in everyone's imagination, but as a home-cooked dish in daily life, this dish also has a flavor that everyone can't imagine.
Lemon duck is a special dish of the Zhuang people in Guangxi. This dish is a regional specialty dish, duck meat taste sour, spicy and spicy, strong and strong taste. The duck is crispy and meaty, not soft, not greasy, with a special lemon aroma. Most of the condiments are from Guangxi. Lemon duck, which first appeared in the early 1980s, is characterized by sour shoots, sour ginger, sour plums, sour peppers, sour buckwheat heads, and a special taste, that is, mountain yellow skin, with a special fragrance.
Ingredients required:
Duck: 1/2, sour lemon: 1 chili pepper, buckwheat head, sour ginger: to taste, false rice, perilla shallot, garlic rice to taste, soy sauce sugar: appropriate amount, yellow peel sauce 2 teaspoons.
1. Wash and chop the duck, add tofu milk, corn starch, soy sauce, oyster sauce, rice wine and salt, and marinate for 15 minutes.
2. Seed the sour lemon in the ingredients, shred the sour ginger, cut the sour pepper into sections, slice the sour buckwheat head, and put the pickled mountain yellow peel into a dish and set aside.
3. Add salt and garlic rice in hot pan cold oil, stir-fry until the garlic rice turns yellow, add chopped sour ginger, sour pepper sour garlic head and other ingredients, stir-fry, put out and set aside. (The lemon is much more than 3 minutes before it comes out of the pan, and it is easy to be bitter when put too early.) )
4. Add the right amount of oil to the pot, pour the rock sugar in, start to fry the sugar color, the rock sugar melts in the pot and bubbles up in a caramel color, add the duck meat into the ginger wine marinade, stir-fry for 3 minutes, let the sugar color evenly wrap into the duck, the skin looks more appetizing.
5. Add the spare ingredients to the duck, continue to stir-fry, add boiling water and simmer for 5 minutes.
6. After stir-frying, add a little water to cover the pot and simmer for another 5 minutes, repeat twice.
7. Add the fake bun and stir-fry the perilla, collect the juice and start the pot.
8. Sprinkle a little green onion and serve on the plate.
This dish is a very regional specialty dish, and the ingredients are from our beautiful Guangxi. If you want to try it, you can change it slightly to the corresponding kimchi according to the ingredients in your own region.
Duck meat is cold, sweet, salty, returned to the spleen, stomach, lungs, kidneys, can greatly supplement the fatigue, nourish the yin of the five organs, clear the heat of the fatigue, replenish the blood and water, nourish the stomach, cough and self-alarm, eliminate snail accumulation, clear the heat and strengthen the spleen, weak and edema. Treatment of physical weakness, post-illness weakness, malnutrition edema.
The nutritional value of duck meat is very high, and the protein content is much higher than that of livestock meat. The fat and carbohydrate content of duck meat is moderate, especially the fat is evenly distributed in the tissues of the whole body. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the amount of saturated fatty acids is significantly less than that of pork and lamb. Studies have shown that the fat in duck meat is different from butter or lard, the proportion of saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids is close to the ideal value, its chemical composition is similar to olive oil, has the effect of lowering cholesterol, is beneficial for the prevention and treatment of cardiovascular and cerebrovascular diseases, and is especially suitable for people who are worried about consuming too many saturated fatty acids to form atherosclerosis.