Recipe ingredients:

鸭1500克，猪肉(瘦)100克，油菜250克，陈皮10克，姜5克，小葱10克，盐5克，味精2克，老抽15克，黄酒10克，植物油70克。

1500g duck, 100g pork (lean), 250g rape, 10g tangerine peel, 5g ginger, 10g shallot, 5g salt, 2G monosodium glutamate, 15g soy sauce, 10g yellow rice wine and 70g vegetable oil.

工艺做法：炖。

Process: stew.

配菜专区：热菜;荤菜。

Side dishes: hot dishes; meat or fish dishes.

菜谱属地：粤菜。

Recipe territory: Cantonese cuisine.

制作方法：

Manufacturing method:

1. 将鸭宰杀，煺毛，去内脏，由背脊剖开，去内脏、尾膻;

1. Slaughter the duck, stretch the hair, remove the internal organs, cut open the back, and remove the internal organs and tail smell;

2. 治净的光鸭同瘦肉一起放进沸水锅中滚氽1 分钟捞起;

2. Put the cured smooth duck and lean meat into the boiling water pot and roll for 1 minute to remove;

3. 将老抽涂匀鸭皮和瘦肉;

3. Coat the soy sauce with duck skin and lean meat;

4. 陈皮洗净，用清水浸5 分钟取起，刮去皮瓤，待用;

4. Wash the tangerine peel, soak it in water for 5 minutes, take it up, scrape off the peel and pulp, and set aside;

5. 中火烧热炒锅，下油烧至微沸，放入鸭和瘦肉炸至金黄色取出，再放到沸水中滚约半分钟，以清除油腻;

5. Heat the wok over medium heat, add the oil until slightly boiling, fry the duck and lean meat until golden yellow, take it out, and then roll it in boiling water for about half a minute to remove the greasy;

6. 将沙锅洗净，以竹箅子垫底，放入鸭、瘦肉、姜、葱、黄酒、精盐，加沸水2000毫升，加盖用慢火炖1.5 小时，然后放进陈皮再炖30 分钟，至软烂，取出，去掉姜、葱;

6. Wash the casserole, bottom it with a bamboo grate, add duck, lean meat, ginger, green onion, yellow rice wine and refined salt, add 2000ml boiling water, cover and simmer over low heat for 1.5 hours, then add orange peel and simmer for 30 minutes until soft and rotten, take it out and remove the ginger and green onion;

7. 把陈皮切成细丝，放在碗底;

7. Cut tangerine peel into filaments and put it at the bottom of the bowl;

8. 将鸭拆去骨，放在陈皮上，皮向下;

8. Remove the bone from the duck and put it on the tangerine peel with the peel down;

9. 瘦肉拆成碎块和鸭颈放在鸭肉上，加入原汤100毫升;

9. Break the lean meat into pieces and put the duck neck on the duck, and add 100ml of the original soup;

10. 上席时，入蒸笼蒸热取出滗去原汁，复扣在汤盅内

10. When serving, put it into the steamer for steaming, take it out, decant the original juice, and buckle it in the soup cup

11. 洗净的小油菜焯熟放在面上;

11. Blanch the washed rape and put it on the surface;

12. 原鸭汤烧沸，下味精调味，淋入汤盅内便成。

12. Boil the original duck soup, season it with monosodium glutamate and pour it into the soup cup.

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