湘西土匪鸭的美味的制作
来源:http://www.zuixianya666.com/  2017-5-23 16:20:46
鸭肉配上仔姜炒,风味独特,鲜咸味辣。用下酒下饭那是灰常滴好。
Duck with ginger fry, unique flavor, fresh spicy hot. A wine that is grey often drop a good meal.
鸭肉中的脂肪含量适中,约为7.5%比鸡高,比猪肉低,并较均匀地分布于全身组织中。脂肪酸主要是不饱和脂肪酸和低碳饱和脂肪酸,因此,熔点低,约为35℃,易于消化
Duck fat content is moderate, about 7.5%, higher than chicken, lower than pork, and more evenly distributed throughout the body tissue. Fatty acids are mainly unsaturated fatty acids and low carbon saturated fatty acids, therefore, the melting point is low, about 35 degrees, easy to digest
1.准备好食材;
1. prepare the ingredients;
2.鸭子洗净切小块;
2. wash duck and cut into small pieces;
3.切好的鸭肉用酱油、料酒适量盐腌制一小时;
3. cut duck with soy sauce, cooking wine, salt, marinate for an hour;
4.腌制好的鸭肉在电高压锅里焖至9层熟;盛出备用。
4. marinated duck meat in a pressure cooker, simmered until 9 layers cooked.
5.辣椒切滚刀,籽姜切片;
5. pepper cut hob, ginger slices;
6.焖熟滴鸭块下油锅稍微炸;炸至金黄捞出控油备用。
6. braised duck drops, fry slightly under the pan, fry until golden, remove oil control reserve.
7.锅中留底油,下入姜片煸炒至香;
7. using the oil pan, the next into the ginger and stir fry until fragrant;
8.倒入鸭块煸炒均匀;
8. in the duck pieces and stir fry evenly;
9.放入辣椒,放点水焖两分钟即可出锅。
9., add pepper, put water, simmer for two minutes, you can pan.
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