What should be eaten in autumn and winter recipe-Chinese Food-best chinese food recipes-cooking food

What should be eaten in autumn and winter

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When it comes to tangerine peel , many people can't forget its unique taste. Because of its unique materials, it is also known as guilao, red, yellow orange, Xinhui, Guangchen and so on. When the fruit is ripe, it can be peeled off, dried in the shade and ventilated effectively. Then it can be made into tangerine peel. The function of tangerine peel is to promote the cardiovascular system and digestive system. Because it can play a mild and stimulating role in the gastrointestinal tract, it can promote the secretion of digestive fluid and also eliminate the accumulation of Qi in the intestine. Secondly, tangerine peel also has the role of eliminating phlegm. When people take it, they can make the sputum cough out. Finally, tangerine peel can play the role of enhancing anti-inflammatory when it is used in combination with vitamin C and vitamin K. The meat of old duck is sweet and slightly salty. It's cold. It goes into the spleen, stomach, lung and kidney meridians. It can clear away heat and detoxify

Cooking ingredients

duck:1

new meeting orange peel:moderate amount

ginger:moderate amount

scallion:moderate amount

dried pepper:moderate amount

crystal sugar:moderate amount

glutinous rice wine:moderate amount

chicken essence:moderate amount

Cooking Steps

Step1:In the 8th year, Guangdong Xinhui orange peel was appropriate. In a bowl, put water into the orange peel and soak for 15 minutes. After 15 minutes, remove the orange peel and scrape off the white film inside. Otherwise, it would be bitter. Ginger, shallot, dried pepper and sugar were appropriat

Step2:Kill a good old duck. (you must use an old duck to make a tangerine peel duck). Whether it's an old duck depends on its mouth. The old duck's mouth is hard, cocooned and dark. Whether it's an old duck depends on its belly. The old duck's belly is very sharp and fleshy. Whether it's an old duck depends on its palm. The old duck's palm cocoon is very thick

Step3:Cut the old duck into large pieces. It can't be too small. It takes a long time to simmer. Discard the bottom of the duck. Divide the wings into two parts. Cut the legs into two parts. Cut the paws of the duck's paws. Cut the calluses. Then cut the breast of the duck into large pieces. Put the cut duck into a bowl. Add some salt. Stick with your hands

Step4:Heat the pot to remove more oil. Pour in the shallot and ginger and stir fry them with medium and small heat. Pour in the duck and stir fry after the onion and ginger explode. In the process of stir fry, pour in a small amount of water for many times and stir fry together to avoid sticking the pot and stir fry. When the external water of the old duck is dry, the duck skin has been tightened. Pour in the ice sugar. Pour in a proper amount of water for many times. Stir fry the ice sugar. Stir fry the duck meat until it is fragrant

Step5:Stir fry the sweet and fragrant duck meat. Let the sugar color stick to the duck meat. Don't stir it up. Be careful to stir fry the sugar and paste it. Pour water in a small amount for many times. After the duck meat is stir fried, add some old glutinous rice wine. Stew for 15 seconds. Open the pot cover after 15 seconds. Stir dry the wine. Add enough water at one time. Submerge the duck. Add the tangerine peel and pepper. Cover the pot cover. Boil over high heat. Open the lid and add the white pepper. Cover the pot cover. Turn to low heat and simmer Two point five Don't use pressure cooker. The smell of orange peel doesn't come ou

Step6:Two point five When I was a child, I turned the fire to collect the juice. When the soup is rich and the amount of soup is appropriate, I added some chicken essence and stir fry it to make it start. Put the duck on the plate and pour the soup on it. It's deliciou