关于三套鸭的做法介绍
来源:http://www.zuixianya666.com/  2015-7-9 9:49:03

1、用刀从光鸭宰口处将颈骨斩断,在颈与翅膀相连划一刀,划破鸭皮,抽出颈骨,用手翻开鸭皮,边播边用刀割开,使骨肉分离,一直割到大腿末端,斩断骱骨,后去腿骨,切去鸭臊,再将鸭皮翻转,恢复原状。肝去胆,肫去皮污,和鸭一起洗净,同入沸水锅焯后洗净。醉仙鸭www.zuixianya666.com
1, with a knife from the mouth of the duck slaughter at the neck bone cut off, in the neck and wings connected draw knife, sliced duck skin, neck out, uses the hand to open the duck skin and broadcast side edge with a knife cut open, the flesh separation, has been cut to the end of the thigh, cut the bone joint of bones, to the leg, trim the smell of urine from the duck, duck skin flip, restore to the original state. The liver to bile, gizzard peeling and dirt, wash with duck, into the boiling pot boiled after the wash.
2、野鸭与鸽用上述方法整体出骨,再洗净。
2, wild duck and pigeon using the method of whole bone, wash again.
3、将鸽子由野鸭刀口处套入野鸭腹内,并将冬菇10克、火腿片50克、笋片50克填入野鸭腹腔之内,再将野鸭由鸭子刀口处套入家鸭腹内,并在鸭腹中填入冬菇15克,火腿片50克,笋片50克,将光鸭刀口合好成套鸭,放入沸水锅略汤一下。
3, the pigeons by ducks edge cover into the wild duck and mushroom 10 grams, ham 50 grams, bamboo shoots 50 grams of fill duck abdominal within, then the mallard duck knife sleeve into the duck intra-abdominal and in the belly of the duck filled with 15 grams of mushrooms, ham 50 grams, bamboo shoots 50 grams, light duck knife combination packages duck into a pot of boiling water and a little soup look.
4、套鸭腹朝下,和肫肝放入有竹垫的砂锅内,加姜块、葱结、绍酒,放满清水,上中火烧沸,撇去浮沫,上盖圆盘,加盖,移小火焖3小时左右,待烂时离火,将套鸭翻身,胸脯朝上,去葱结、姜、竹垫,捞出肫肝,切成片,与余下的冬菇、火脚片、笋片一起铺在鸭身上,加盐,再上小火焖半小时左右即成。
4 sets of duck belly down, and gizzard liver into a bamboo mat casserole, add ginger, onion knot, Shaoxing wine, filled with water, the fire Shaofei, skim floating foam, upper cover disk, stamped, transfer a small fire stew about 3 hours, to be rotten away from the fire, set to turn over duck, towards the chest to onions knot, ginger, bamboo mat, remove gizzards, cut into pieces, and the rest of the mushrooms, fire foot piece, bamboo shoots with shop in the duck body, add salt, then on a small fire stew for half an hour or so into.
醉仙鸭www.zuixianya666.com注意:
Attention:
1、此为工艺菜,禽出骨,不可破皮,连环相套,注意形整,美观。
1, this is the process of the dish, bird bone, not to break the skin, the chain is set, the attention of the whole, beautiful.
2、此菜重火功,大火烧开,小火慢火靠,酥烂火巴软,方成美味。
2, this dish heavy fire power, fire boil, small fire simmer on, Sulan fire Pakistan soft, Kataseong Mitsumi.