我媽的食譜 – 陳皮燜鴨

首先,準備好鴨,薑,蒜頭,老抽,面豉醬,南乳,陳皮,花鵰酒
 
先把鍋大火燒熱,再放入蒜頭和薑,然後加點油把它們"爆"一下
再把切好的鴨塊放進去,目的是要把牠的水份迫走,每隔一段時間炒一下
等到鴨塊有點熟的顏色,開始流出鴨油,就代表水份已蒸發
 
然後就調慢火,加入老抽,面豉醬,南乳和陳皮,還有花鵰酒,不用加鹽
把東西攪拌好,如果你有陶瓷鍋的話,就把東西搬過去,因為那種鍋燜出來會比較好吃
燜熟就可以了囉~

One thought on “我媽的食譜 – 陳皮燜鴨

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s