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干锅鸭头最新做法大全
来源:http://www.zuixianya888.com 时间:2016-9-13 14:45:01
干锅鸭头的做法:
  Dry pot duck approach:
  1、先将天目笋、水发香菇分别用高汤煨至入味黄豆芽焯水备用。
  1, the first letinous edodes respectively with bamboo shoots, Tianmu water soup simmer to blanch spare tasty yellow bean sprouts.
  2、将鸭头飞水后,放入特制卤水中卤至八成熟,捞出沥水,用刀将卤好的鸭头一分为二,平劈成两半,入六、七成的热油中浸炸3秒钟。
  2, duck flying water, placed in brine brine to eight mature, remove and drain, with a knife to the brine duck One divides into two, flat in half, into the six, 70% oil soaked fried 3 seconds.
  3、锅上火,注入干锅老油、特制料油烧热,再用葱、姜、蒜炮锅,出香味后,放入原料A炒制,加调味料,再将A料捞起,放入干锅中垫底,然后将炸好鸭头倒入其中,加入高汤350克稍焖,起锅将鸭头(肉面朝下)整齐地摆放在锅中即可上桌。
  3, pot, into the old oil, special material dry pot heat oil, onion, ginger, garlic and cannon pot, fragrance, into the raw A frying, add seasonings, and then picked up the A material, into a dry pot bottom, then fried duck into it, adding 350 grams of vegetable soup slightly stew that pot (duck meat down) in the pot can be placed neatly on the table.
  4、客人食完鸭头后,由服务员撤下,往火锅盆中注入特制卤水,加高汤2000克调味,随明炉一同上桌,根据客人所点荤素菜、主食而涮食。
  4, guests eat duck, the waiter removed, injecting a special brine to Hot pot pot, add broth 2000 grams seasoning, with the furnace on the table, according to the guests, the staple food and vegetable dish blue rinse water.
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