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广东烧鸭的做法与配方
更新时间: 2020-10-24 00:00:00  

1、用气泵软管从鸭或鹅的脖子开刀处伸入让其充气,使鸭或鹅的皮与肉充分分离;

2、开肚的位置在垂直线为好,开口不要太大,把里面内脏的清理出来、肺不要取出只扣松即可,去爪与亦,清洗干净内脏;

3、上配烧鹅料50克左右用右手拿,鸭或鹅肚向上平放,把手里的料从其开刀处伸入来回擦向其肚,使其料直到溶化掉;

4、用专用的烧鹅鹅钢针把其开口处缝好;

5、把已经缝好针的鸭或鹅放入已经烧开的水中烫皮,其过程不能超过6秒钟;

6、用糖比水为1比9的糖水把鸭的全身浸入在糖水中;

7、用气泵再次把鸭或鹅鹅充气使其壮身;

8、在风口处把鸭吹干;

9、中火烧30至50分钟即可。

关键词: 广东 做法 配方

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