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香酥鸭美味可口不油腻
来源:http://www.zuixianya888.com 时间:2017-7-24 18:17:10
香酥鸭皮脆肉酥 ,香味浓郁,酥软爽口,酥而不油。再沾上花椒盐味道就更好啦。
Crispy duck skin crisp crisp, fragrant, tender and refreshing, crisp but not oil. And then pepper, salt taste better.
1.鸭子洗净去掉内脏,将盐抹遍鸭身。
1. wash the duck, remove the entrails, and rub the salt over the duck.

2.放入花椒 葱姜 料酒,腌制2天。

醉仙鸭

2., add pepper, onions, ginger, cooking wine, pickled for 2 days.
3.入高压锅隔水蒸40分钟。
3. into the pressure cooker, steam 40 minutes.
4.晾干鸭子表皮的水分。
4/ Dry the moisture of the duck's epidermis.
5.油锅7成热下入鸭子炸至表皮微黄。
5., pan 7 into the duck, fry until the skin yellowish.
6.盛出表皮抹上少许的酱油和料酒。
6., Sheng out of the epidermis, coated with a little soy sauce and cooking wine.
7.再复炸至表皮金黄。
7., and then re fry until golden brown.
8.斩段码盘,食用时,可蘸花椒盐;搅拌均匀即可。
8. cut section of the code tray, when consumed, can dip in pepper salt; stir evenly.
小贴士:
Tips:
鸭子一定要复炸,这样才够酥香。
Fried duck must be complex, so it's crisp.
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