锅仔泡椒啤酒炖鸭肉的制作流程
来源:http://www.zuixianya666.com/  2017-1-4 17:34:21
1、鲜鸭肉洗净去毛,剁成3厘米见方的块,用清水浸泡24小时(浸泡期间要换几次水)。冲净血水,入冷水锅中加料酒,大火烧沸后煮3分钟取出控水,再用清水洗几次控水备用。
1, duck go to wash hair, cut into 3 cm square block, soak in water for 24 hours (soaking period to change the water several times). Rinse the blood, into the cold water pot add wine, the fire after boiling for 3 minutes and then wash with water and water control, several control of water use.
2、炒锅放旺火上,放花生油烧至五成热,加葱段、姜片、花椒、八角和香料小火炒1分钟出香,入郫县豆瓣酱、泡椒酱、干椒节和番茄酱中火炒1.5分钟出红油,有香气时,放鸭肉中火翻炒约2分钟至无异味时,入啤酒、精盐、味精、酱油、白糖、胡椒粉翻炒均匀,加1000克清水烧沸。
2, put each on a wok, put peanut oil till the 50% heat, add scallion, ginger, pepper, aniseed and spice flame to fry 1 minutes out of incense, into the Pixian bean sauce, pickled sauce, pepper Festival and tomato sauce fried in a fire 1.5 minutes out of Chili oil, fragrance, put the duck in the fire turn fry for about 2 minutes until no smell, into the beer, salt, MSG, soy sauce, sugar, pepper, stir evenly, add 1000 grams of boiling water.
3、将烧沸的鸭肉和汤汁一同倒入高压锅中,置旺火上,待上气时压20分钟至肉质软烂时,离火捞出放入锅仔里。
3, the boiling of meat and soup together into the pressure cooker, stir, gas pressure for 20 minutes until soft rotten meat, fish out into the pot from the fire.
4、泡椒啤酒汁烧开,倒入盛有鸭肉的锅仔里,撒上葱花、香菜段,锅里加入泡椒油和香油,烧至七成热时浇淋在上面。上桌时点燃酒精炉即可。
4, pickle juice beer boil, pour over the duck pot, sprinkle with chopped green onion, coriander, add pickled oil and sesame oil pan, till the 70% heat poured on top. On the table when the alcohol stove can be lit.
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