炝拌手撕鸭的制作方法
来源:http://www.zuixianya666.com/  2016-6-3 18:18:26
1.将洗好的鸭腿放入凉水水锅内,同时丢两片姜进去,用大火煮开后,用勺撇去表面的浮沫,再以中火煮8分钟熄火。
1. Wash duck leg into the cold water pot of water, also lost two slices of ginger into, after the fire to boil, and left with a spoon to floating on the surface of the foam, with the fire cook 8 minutes flameout.
2.熄火后不要开盖,仍然盖上盖子焖10分钟,用筷子能扎进去鸭肉就基本熟了。
Don't open the cover 2 flameout, still cover and simmer for 10 minutes, using chopsticks can be stuck on the basic cooked duck.
3.鸭腿捞出过凉水冰镇十分钟,让鸭皮更脆,鸭肉紧致。
3 duck leg and ice cold water for ten minutes, let the duck skin more crisp, compact duck.
4.捞出晾干。
4 remove and dry.
5.鸭肉直接用手丝成小条,不要用刀切,手撕出来的保留鸭肉原有的纤维,口感更佳。
5 duck directly into small pieces by hand silk, do not use knife, hand tore out the reserved duck original fiber, taste better.
6.准备配菜:洋葱半只、胡萝卜一根、小葱一把、小米辣6、7颗、香菜1根。
6 prepare dishes: onion, carrot, a half a shallot, xiaomila 6, 7, 1 coriander root.
7.将所有配菜洗净,胡萝卜和洋葱切成细丝,小米辣切成小段、香菜不切,取一个大碗,和撕好的鸭腿肉一起装入。
. all the dishes washed, carrot and onion cut into filaments, Xiaomi pepper cut into short, coriander must not, take a large bowl, and tearing duck leg meat into.
8.锅烧热倒入适量油,将川花椒和干红辣椒段放入热油中,慢慢用小火油酥到香味出来。
8 heat the pan into the amount of oil, Sichuan pepper and red pepper section in hot oil, slowly with a small oil crisp to smell.
9.碗中的配菜和鸭肉调入一勺生抽、一勺醋、一勺白糖、半勺盐。加少许蒜泥也好吃。
9 bowl dishes and transferred to duck a spoonful of soy sauce, a spoonful of vinegar, a spoonful of sugar, half a teaspoon of salt. Add a little mashed garlic is delicious.
10热油“刺啦”一声,炝在菜的表面。找个盘子盖上稍微焖一下,入味儿。
10 hot "thorn" sound, in the surface of soy food. Find a plate covered with a little bit stew, tasty.
11吃的时候,拌匀即可。
11 when you eat, mix well.
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