天气预报 > 美食 > 腌制香鸭做法
腌制香鸭做法
更新时间: 2021-05-12 04:20:08  

1、除去鸭子的内脏、翅膀、鸭脚、鸭骚、再把鸭脯处的胸骨压平,将盐抹遍鸭。

2、将净鸭斩去翅尖、脚,洗净,振干水。用五香粉、绍酒、川盐在鸭身内外抹匀,肉厚处多抹一些,盛入盆内,浸渍 40分钟,加入各种香料:桂皮、八角、小茴香、葱、姜等,上笼约蒸三小时后取出搌干水。

3、炒锅置旺火上,下菜油烧至八成热,放入鸭子炸至皮酥呈金黄色时捞起。

4、在鸭皮上抹些黄酒和酱油,再锅内炸至呈金色。

5、置墩上,分部位砍成条,按鸭形摆盘内,刷上芝麻油与葱酱味碟同时上桌。

6、食用时,可蘸花椒盐吃。

关键词: 腌制 做法

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