查看完整版本: 五香烤鸭子

五香烤鸭子

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新鲜鸭子一只C$b&ueP.`
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e&h 鸭子化冻，准备调料n~+cl%F7^:WrF}N
五香粉一小勺，糖五大勺，一勺盐，一勺味精
cu6bv1\l4o9~ 大约有一小碗这么多
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鸭子化冻，内脏不要
JrX/Y$^-E-Ih 屁股附近有很多脂肪，用手撕掉不要
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~GWS8\"Q}V 亚洲点有缝鸭屁股的大针.陈金星是六毛一根
`/i+CTBZ 调料到近鸭肚子，鸭子内侧在鸭胸附近用手抹一抹 Hu(SU}#l$I!ZY
用大针把鸭屁股封死缝它个滴水不漏 ?*i'o)\3`;K t
鸭胸朝下静置三四十分钟 pg
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LS(U|8FsU[s 准备一只大勺子，最好是大汤勺YMp1~Lh
一只手提鸭子，一只手用勺子往鸭子皮上浇开水
~-U%O9DOh)xm7N 全身上下浇个遍
#N(W%]8W1`xn 胸部多多浇开水\cOUYzh
准备麦芽糖蜂蜜7}O:n,eR(z
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一小勺蜂蜜，一小勺麦芽糖，一小勺水

Y`mj/V2w"F\q$[ 搅匀，用刷子涂在鸭子上'c(SUOc2G,D
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烫好刷好的鸭子找个地方把它立起来Aqg-DDbL^
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有钩子有地方最好挂起来风干一天
7gD3{!y#{r+~ O 没有的话就凑或一下了:
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鸭子屁股缝不好就会大出血
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OTF$N9D$]&\ev5@ 风干得差不多了'cuo O6yDj

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斩掉手臂，干得咬不动了3r4`ckT
要是希望颜色在深一点，接着刷麦芽糖水 {bU
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准备Backblech，最好底深一点儿，不然流得到处都是汤
}w:LY-]D*]j2Tv 表面铺上一块Backpapier，鸭胸朝上
8a}0E[x7Q/h$r'e:mG 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
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)~Izq7EB-U0s-y 不好意思，鸭子刚凉透
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找一块案板，鸭子背朝上
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现在屁股附近垂直划一刀
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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Cn,c'JXFM;| GD7h
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
*f:S2T"F3lV9O\ 在那里划一刀人字形刀口 cR8{5UFw3vd
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C;X|,g1H^ 然后连骨头带肉全撕掉
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J#r/@ qRd 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a!XS/Hl

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鸭子大腿掰一下，肉骨分离，结束
+Il5w4nY;g${ 鸭架子上面干干净净n+f(p d.U iU
撕肉时注意不要把鸭子皮搞破，破了相就不好看了%`K)]*P3w9E8Tmo

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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2Va&S6[GiJF}

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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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Zj'}7e'o p7Xj C 鸭架子干干净净，带着尾巴，愿意留着就洗一下煮汤6Rpha5?(u],KEN
我一般仍了它8zk7R"E3uyXmQ+r

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-I.??^s*i[t 吃鸭子吃鸭子:s$B|'BTF;S?h
稍微有点火大了(C;@*Z9bV1|(\
不过好吃啊
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做吃鸭子的汁|5|\@/WT!|
酱豆腐一块，海鲜酱一勺，几头大蒜
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,L8h(fOn:ET.A 一点点盐，一勺麦芽糖，一点味精7p!Oa)U|#b

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3T`)x(NU(Q 准备一点烧酒，亚洲店有一种叫玫瑰露的最好，很香7[BR6n,W

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一勺面粉，一勺土豆淀粉，加点backpulver，打成糊
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鸭子拿出来切两块，不然放不进油锅
h4|v'N7h.V 面糊刷在鸭子肉上面9j.V2^I0_uJ
进油锅炸一炸u"J/ZSk6nT*e
出锅，趁热切好装盘O7N1fq*yQp
先切鸭腿的肉，垫在盘子低下，然后切鸭胸脯在上面
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谢谢观看
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7_3i^5T%@2s6| [[i] 本帖最后由 chuanglianer 于 2009-8-14 08:40 编辑 [/i]]

做的挺繁琐的  我觉得还是五杯鸭更好吃 和简单

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