Yellow-skinned duck
By AudreyHarris
You all know about yellow-skinned fruit. Hehe, in Guangxi, there is a specialty, Shanhuang Pi Sauce, which is a sauce pickled with wild yellow-skinned skin, and another kind is dried yellow-skinned skin. Many people like the taste of yellow-skinned skin, which is very fragrant and fruity. Especially when eating rice rolls or rolled flour, you make the yellow-skinned paste into a paste and pour it on the flour. The taste is so fragrant. It is also a perfect match with duck meat. The duck meat has no fishy smell at all. It has a faint yellow skin aroma and has a good taste and is not greasy.
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- simple
Steps for Yellow-skinned duck
1
I bought freshly killed local ducks, not more than three kilograms. After taking them back, I washed the duck meat, drained, cut it into pieces, and washed the internal organs.
2
Slice ginger and prepare yellow peel sauce. You can also use dry yellow-skinned fruits, which taste very good and very pure.
3
Heat the pan without adding oil, add the duck meat and stir-fry until
4
Stir fry until the water comes out, the color changes, and after the oil comes out, it takes to stir-fry for about 10 - 20 minutes (depending on the amount of the duck). Move the duck meat to the side and empty out in the middle. You see, it's all duck oil.
5
Put ginger slices and yellow peel sauce in the middle
6
Stir well, then add the spoon used to drink the soup, 2 spoonfuls of soy sauce, 1 spoonful of soy sauce, and appropriate amount of salt. Stir well.
7
Add a bowl of boiled water and simmer for 15 minutes. Cook until well seasoned
8
It is equivalent to boiling until the water is dry and the oil is discharged.
9
Each piece of duck meat is wrapped in a thin layer of yellow skin, which is so fragrant.