Wampee is in season right now, and most people use it to make drinks, but I wanted to try some new ways to cook it. Today I tried braised duck with wampee, which was sour and salty, delicious, and also went well with rice and was very appetizing!
Materials
Summer Limited Edition: Recipe and Steps for Making Braised Duck with Yellow Skin
Prepare the ingredients: Cut fresh duck meat into pieces, wash and set aside; wash the yellow skin and remove the seeds; cut scallions and cilantro into sections; smash garlic cloves and slice ginger.
Heat oil in a wok, add the duck meat, and pan-fry over medium-low heat until golden brown.
Fry until golden brown.
Pour out the excess duck fat, then add ginger and garlic, stir-fry evenly, and sauté for 30 seconds until fragrant.
Then add yellow peel.
Stir-fry evenly
Pour in 1 bowl of water, enough to cover the duck meat.
Add 1 tablespoon of salt (you can also add 1 tablespoon of white sugar if desired).
Stir-fry evenly
Cover the pot, bring to a boil over high heat, then reduce to medium-low heat and simmer for 15 minutes.
Stir occasionally during the process.
When the sauce has almost reduced, open the lid, add 1 tablespoon of light soy sauce, and stir-fry evenly.
Finally, add the chopped scallions and cilantro, stir-fry evenly, and it's done!
Let's eat! Let's eat!
It's delicious and goes well with rice; it's very appetizing!
