chuanglianer 2009-8-14 08:27
五香烤鸭子
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新鲜鸭子一只D&\t4gl_
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鸭子化冻，准备调料|E _1Ok5X
五香粉一小勺，糖五大勺，一勺盐，一勺味精
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大约有一小碗这么多l;IA't"l f
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鸭子化冻，内脏不要
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屁股附近有很多脂肪，用手撕掉不要.qP)p"e"?#PVo8l
亚洲点有缝鸭屁股的大针.陈金星是六毛一根$i-z E1J/`T w |:YX-k Y
调料到近鸭肚子，鸭子内侧在鸭胸附近用手抹一抹
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用大针把鸭屁股封死缝它个滴水不漏
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鸭胸朝下静置三四十分钟:k_qg t2Z_KH
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烧一大锅开水*[0YK A k`;b
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准备一只大勺子，最好是大汤勺
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一只手提鸭子，一只手用勺子往鸭子皮上浇开水s,[%Q
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全身上下浇个遍-Bj0v;M&A
胸部多多浇开水bt8L(?Zy2G
准备麦芽糖蜂蜜qE-M)a'? A\8U
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一小勺蜂蜜，一小勺麦芽糖，一小勺水
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搅匀，用刷子涂在鸭子上
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烫好刷好的鸭子找个地方把它立起来
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有钩子有地方最好挂起来风干一天bUZ$|w3LB
没有的话就凑或一下了:
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鸭子屁股缝不好就会大出血TLR+i#k0P0\-l t h
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风干得差不多了QK?irqc
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斩掉手臂，干得咬不动了
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要是希望颜色在深一点，接着刷麦芽糖水Oq&E(_)cWU
`烤箱200度预热8Yr&afgB'u
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准备Backblech，最好底深一点儿，不然流得到处都是汤
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表面铺上一块Backpapier，鸭胸朝上2[Rjw\n Kg
1个小时
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剔鸭子肉，需要一把锋利的小刀，比如这把，这样可以保证鸭子有两块全尸，将来切完装盘上桌也好看 cJ4q-? z
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不好意思，鸭子刚凉透,P:a ST1xs]7F.Do^
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找一块案板，鸭子背朝上P-j\ R2H6w
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现在屁股附近垂直划一刀}G2I u(s~qf
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再沿着鸭被划一刀，要用点力气，刀要划到骨头，拿出华佗给关羽刮骨疗毒的力气来
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鸭子翻个，胸朝上{3YN.F
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从屁股开始向鸭胸开一刀，划到鸭胸附近的时候，可以感觉到有一块小骨头，人字形的
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在那里划一刀人字形刀口
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然后连骨头带肉全撕掉3q
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上面肉不少，开吃第一口，鲜阿，鸭子比鸡好吃多了
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顺着道口，把鸭子撕开一个口子，慢慢的不要着急，沿着骨头，撕不动就用小刀划一下，翅膀那里用刀切一下，肉和骨头就全分开了
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鸭子大腿掰一下，肉骨分离，结束 u4Y1K%N-wbdj
鸭架子上面干干净净
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撕肉时注意不要把鸭子皮搞破，破了相就不好看了R0NA n r]!G
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沿着鸭子腿骨画一个L形刀口，左右用手使巧劲把骨头抠出来，大功告成
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鸭子肉收大饭盒里，明天做烧鸭吃，或者切片做炒鸭片，或者做酱鸭，反正用处多了
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鸭架子干干净净，带着尾巴，愿意留着就洗一下煮汤
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我一般仍了它-Af6F4IY.t
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吃鸭子吃鸭子:
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稍微有点火大了 ztmE;`(M|
不过好吃啊
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做吃鸭子的汁5Z'o2N,h g)G?X!Re VO
酱豆腐一块，海鲜酱一勺，几头大蒜1q$S L6W'{ V
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一点点盐，一勺麦芽糖，一点味精
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准备一点烧酒，亚洲店有一种叫玫瑰露的最好，很香
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一勺面粉，一勺土豆淀粉，加点backpulver，打成糊UP al0[Y.vb4h
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鸭子拿出来切两块，不然放不进油锅
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面糊刷在鸭子肉上面
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进油锅炸一炸4I0` UT%l m
出锅，趁热切好装盘a'{
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先切鸭腿的肉，垫在盘子低下，然后切鸭胸脯在上面Xo:z4\
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谢谢观看
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[[i] 本帖最后由 chuanglianer 于 2009-8-14 08:40 编辑 [/i]]
rwesd8923 2009-8-14 09:24
做的挺繁琐的 我觉得还是五杯鸭更好吃 和简单
xiebingzhi521 2009-8-14 17:47
还是喜欢吃外面做的 看了一下步骤太难做了 还是放弃了 不过还是要支持啊
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