陈皮三杯鸭

2024-04-20 21:22:12 933

陈皮三杯鸭
客家地区的三杯鸭有多种做法,但配料都差不多、主要材料是鸭肉、生抽、正宗的客家黄老酒、冰糖、和水。其它的按各家喜好而相应添加,小家庭制作一般不用整只鸭子烹调,买半只就可以轻松做出大酒店的般美味。秘诀在于我用了自家酿的黑糯米酒和陈皮。煮好后已经满屋弥漫着香味,令人食指大动。

Details of ingredients

  • 光鸭半只
  • 生姜1块
  • 陈皮3片
  • 葱头4个
  • 酱油150毫升
  • 客家黑糯米酒200毫升
  • 冰糖10粒
  • 清水半碗

Technique

  • 难度中级
  • 工艺
  • 口味其他
  • 时间一小时

Steps to make 陈皮三杯鸭

  • 1.买回的光鸭洗净,沥干水。
  • 2.斩大件。
  • 3.生姜去皮切厚片、葱头剥干净、陈皮洗净。
  • 4.准备酱油、黑糯米酒、冰糖、清水(大碗)
  • 5.热锅放少量的油,倒下鸭块大火煎制一下,翻炒片刻。
  • 6.保持大火翻炒煎制,鸭肉表面金黄色后会溢出很多油。(15分钟爆炒)
  • 7.渗出的油铲起,用碗盛,过滤干净,当天用来炒青菜一流。
  • 8.倒下酱油(即生抽)翻炒。
  • 9.保持大火,加入黑糯米酒。
  • 10.加入清水。(清水的分量相对增加一点,焖煮出来的效果最好)
  • 11.倒入冰糖。
  • 12.再加入姜片和陈皮。
  • 13.用锅铲翻炒,煮开。遮上锅盖大火煮沸后调至中火焖煮20分钟左右
  • 14.酱汁剩一半时加入葱头,翻炒均匀。
  • 15.再遮上锅盖煮至酱汁收干。(略剩一点最理想)
  • 16.铲起,剩余的酱汁淋在上面即可。
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