江西特色鸭肉的制作方法
来源:http://www.zuixianya666.com/  2017-4-7 17:55:19
1. 把鸭子(肥鸭)宰杀,煺毛,去内脏洗净,入汤罐中煮熟;
1 the duck (duck) slaughter, ham hair, go into the pot boiled viscera washed;
2. 鸭肉煮熟再用酱油、料酒上色;
2 duck cooked with soy sauce, cooking wine coloring;
3. 猪肉洗净,切成细丝;
3 wash pork, cut into filaments;
4. 香菇去蒂,洗净,切细丝;
4 letinous edodes pedicle, wash, cut filaments;
5. 冬笋去壳、老根,洗净,煮熟,切成细丝;
5 bamboo shoots shell, roots, cooked, washed, cut into filaments;
6. 葱、姜洗净,均切成细丝;
6 onions, Jiang Xijing, are cut into filaments;
7. 冬菜、虾米分别洗净待用;
7, the small shrimp were washed;
8. 炒锅置旺火上烧热,舀入熟猪油烧至七成热时,把鸭子入锅炸至金黄色,捞出;
8 each on a Wok Wok, ladle into hot Shuzhu you till 70%, the duck fried until golden brown, remove;
9. 炸过的鸭子拆去骨,然后切成3.6 厘米长、2.4 厘米宽的条块,装在扣碗中码好;
9 fried duck to remove the bone, then cut into 3.6 cm long and 2.4 cm wide strips, installed in the bowl of good code;
10. 炒锅置旺火上,舀入熟猪油,将肉丝、香菇、冬笋、冬菜、虾米入锅,放入料酒、酱油、味精、白糖煸炒后,盛在扣碗面上;
10 each on a wok, add lard, shredded meat, letinous edodes, bamboo shoots, steamed, small shrimp wok, add cooking wine, soy sauce, sugar, MSG, stir fry, Sheng in the buckle bowl;
11. 扣碗面上再放葱白、姜块,入笼蒸烂取出,滗掉卤汁留用,鸭肉扣盘中;
11 button bowl put scallion, ginger, steamed into the cage out rotten, decanter off marinade retention, duck buckle plate;
12. 原锅置中火上,倒入原汁,加适量清水,烧沸,用湿淀粉勾稀芡,浇在盘中即成。
12 of the original set the fire pan, pour the juice, add appropriate amount of water, boil, wet starch hook thin Qian, pour in the dish.