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北京填鴨
北京填鴨
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Maria
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到食肆品嚐北京填鴨本是十分普遍的,但親自動手亦未嘗不可,亨受入廚樂的你,妨一試這道用料簡單的菜色,讓你嚐嚐當酒家大廚的滋味 。
Duck
Deep-fry
Novice
Ingredient and Portion
(一)填鴨一隻(連毛約四斤)
Seasoning
醃鴨肚用料:
(一)八角一粒
(二)花椒一茶匙
(三)紹酒二湯羹
(四)鹽二茶匙
搽鴨身用料:
(一)麥芽糖一湯羹
(二)白醋二湯羹
(三)紹酒一湯羹
(四)生粉一湯羹
Method
(一)鴨要在翼底開洞,將腸臟拉出,洗淨,滴乾水分。
(二)將鴨肚之用料全部倒入,然後將鴨吹漲投入滾水內十分鐘。
(三)將搽鴨身用料拌勻搽於鴨身,即掛在當風處吹五、六小時。
(四)將油鑊燒熱,即可將鴨放入炸至金黃色。
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