柠檬鸭Tasty Lemon Duck

Directions

第一口吃起来冲鼻清香，第二口酸辣开胃，第三口肉香满喉。根据古书《纲目拾遗》、《粤语》记载，以盐腌柠檬，岁久色黑，可治痰炎，下气和胃。柠檬腌泡的年份越长，功效越神奇，十年份的柠檬可是治病良药！咸柠檬平时可以泡水喝，下火和缓解咽喉疼痛，也可以当开胃小菜配白粥。

Step 1

将鸭子洗净后砍小块，沥干备用。姜切片，蒜头剁碎备用。Wash the duck and cut into small pieces, drain and set aside. Slice ginger and mince garlic.

Step 2

腌制柠檬剁碎加入南乳调好酱料。加少许花雕酒腌制鸭肉20分钟。To chop the pickled lemon, add fermented red beancurd to make the sauce. Add a little Huadiao wine and marinate the duck for 20 minutes.

Step 3

取土砂锅/或不锈钢锅一个，热锅加少许油，把鸭肉炒出油和香气，下姜片，干葱和蒜头爆香。Take a soil casserole or stainless steel pot, add some oil and fry the duck meat to get oil and aroma , add ginger slices, dry onions and garlic saute until fragrant.

Step 4

再加入剩余的柠檬酱，洋葱炒拌均匀，加入热水盖过食材以大火煮滚后，转小火盖上锅盖焖煮20分钟以上，或个人喜欢的软度口感即可。Add the lemon sauce and onion stir-fry evenly, add hot water to cover the ingredients and bring to a boil over high heat, then turn to low heat and cover the pot and simmer for more than 20 minutes, or until the softness you like.

Step 5

加入调味料翻炒均匀，开大火煮滚后试味道，如果太咸可以加些热水或少许白糖，再焖煮到鸭肉酥软收汁即可。Add the seasoning and stir fry evenly. Bring to a boil and test the taste. If too salty, you can add some hot water or a little sugar, and simmer until the duck meat is soft and juicy.