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烤鸭脆皮水怎样制作
更新时间: 2020-08-18 00:00:00  

主料:鸭子1500克。调料:白砂糖200克。

制作:

1、从颈部刀口拉出气管,用打气机打入气体充满鸭身各部;

2、将铁钩钩在离肩3、3厘米的鸭颈处;

3、将鸭挂好钩后用开水淋鸭身,然后再浇上糖汁2到3勺,浇遍全身后挂通风处凉干;

4、将鸭挂入已调好温度的炉内烤制;

5、入炉后将鸭脯向着炉壁,不能与火直接接触;

6、当鸭身烤成均匀的棕黄色,重量比刚入炉时轻300克时即可。

关键词: 烤鸭 怎样 制作

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