Lemon duck with plum flavor(mei xiang ning meng ya )

Lemon duck with plum flavor

Introduction:

"Lemon duck is a home-made dish loved by Nanning people in Guangxi. Our three brothers and sisters have loved to eat it since childhood. During the Spring Festival, the first one to eat is always lemon duck. There are many ways to make lemon duck, with different tastes. When I was a child, the most common way at home was to cook the cleaned ducks in the pot, and put star anise and grass fruit in the water to remove the fishy smell. But this method takes a long time. Another method is to cut the duck meat into small pieces and put seasoning after stewing and frying. One disadvantage of this method is that the duck meat will shrink, without the feeling of tenderness and smoothness. My lemon duck belongs to the lazy man's version of lemon duck making method, which takes about half an hour. "

Production steps:

Step 1: put proper amount of water into the steamer, add the tsaokuo and star anise, put the raw duck on the interlayer, steam it until it is just cooked. One of the key points of duck meat is to remove the fishy smell. This method can remove the fishy smell of duck meat by using the aroma of Tsao Guo and star anise in the cooking process, and it is very tasty, and the meat is fresh and tender. This is the innovation of this dish. ---Hee hee, I think so

Step 2: in the process of steaming duck, prepare relevant ingredients. Among the ingredients used this time, lemon and sour plum are made by my dear husband. Lemon is pickled for 6 years. Sour plum was just pickled last year. It's very fragrant. Sour Chinese onion and Suan Cai Jiao are pickled by grandma on the street. They taste good. The attraction of lemon duck is the masterwork of these ingredients. The quantity and type can be increased or decreased according to personal preference.

Step 3: take out the steamed duck, cool it and cut it into small pieces. Don't cut it too thick to affect the taste. Place the cut duck in a clean container.

Step 4: put all seasonings and juice into the container, stir evenly, and then put them on the plate.

Step 5: Meixiang lemon duck is out of the oven

Step 6: one more

Materials required:

Duck: a quarter

Lemon: 1 (pickled)

Sour plum: 6 (pickled)

Sour Chinese onion: 5

Coriander: 1 handful

Tsaokuo: moderate amount

Star anise: right amount

Oyster sauce: right amount

Soy sauce: right amount

Sugar: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: 1. It's best to choose the duck meat of about 4-5 Jin, the head, neck and feet of the duck can be used; 2. The amount and type of deodorizing materials such as caokuo and star anise should be determined according to the size of the duck; 3. Lemon and sour plum have a little salinity, we should see whether to add salt according to the actual situation; 4. Ingredients such as sour onion can be increased or decreased according to personal taste. 5. The time of steaming duck meat should be well controlled. If it's not for a look, whether it's cooked or not, the meat will not be chewy if it's too much.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Mei Xiang Ning Meng Ya