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
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鸭子化冻，准备调料#X2^^6g7BiF*|n6V
五香粉一小勺，糖五大勺，一勺盐，一勺味精5I'Ic)D7k9@b9gz
大约有一小碗这么多
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鸭子化冻，内脏不要
)IvgQW2n 屁股附近有很多脂肪，用手撕掉不要
7hSq\.tR 亚洲点有缝鸭屁股的大针.陈金星是六毛一根
4}F xkITc 调料到近鸭肚子，鸭子内侧在鸭胸附近用手抹一抹x[jls'].R8@
用大针把鸭屁股封死缝它个滴水不漏*Ms-]Rvcr
鸭胸朝下静置三四十分钟
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烧一大锅开水
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准备一只大勺子，最好是大汤勺
Znd6i0[p,ih'zi 一只手提鸭子，一只手用勺子往鸭子皮上浇开水2G'Q$N5[:wchR
全身上下浇个遍

kj4t$TA-rE 胸部多多浇开水l,}Jqh:Dh$[/K
准备麦芽糖蜂蜜$J7K L*yz)L%W

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一小勺蜂蜜，一小勺麦芽糖，一小勺水g
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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
Zx%`{1G 有钩子有地方最好挂起来风干一天
@4X o4P"H5~ 没有的话就凑或一下了:iqr@E0ha1Gidp

/H)|G{^8x4Q,v8yv1e 鸭子屁股缝不好就会大出血({%Khwr[.r&T'M
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风干得差不多了
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"ho._/CP|u)v 斩掉手臂，干得咬不动了
l^8LJ0tu.p6S7p 要是希望颜色在深一点，接着刷麦芽糖水
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f _ cc K"sY 准备Backblech，最好底深一点儿，不然流得到处都是汤
;U;rCjA 表面铺上一块Backpapier，鸭胸朝上6C$h
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|!{1Y$l)B*kt.{t4^#r 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Slx,Gz,Vf2nN

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不好意思，鸭子刚凉透
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7F(O&}]Lpr 找一块案板，鸭子背朝上
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/R+VP9kQ4w,h 现在屁股附近垂直划一刀\Qf.w&vH?%a6@| ll

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#?ZUR!B 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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h1q$WL X&ew 鸭子翻个，胸朝上8n;I#E1N&~ IU)}E
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
cT:TGt 在那里划一刀人字形刀口9Oeww,B:G6|P A

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然后连骨头带肉全撕掉
k#[drH 上面肉不少，开吃第一口，鲜阿，鸭子比鸡好吃多了

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yqU8?3nOD_qb 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#j6}/l%a;I1pmo

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Z&E1[k0T+L7V$R 鸭子大腿掰一下，肉骨分离，结束'u%Y?g(OO(h
鸭架子上面干干净净Kn"F4c9G
撕肉时注意不要把鸭子皮搞破，破了相就不好看了 Jpn(VSqWj
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cQ7~Y0iP 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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Oy5t9N\c.i)q 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&T6CsR M6B(x

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c.a*\#w U {!A_ 鸭架子干干净净，带着尾巴，愿意留着就洗一下煮汤
C;|i:yJ{Z/@ 我一般仍了它
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H4^b9ym$r 吃鸭子吃鸭子:EG){w.P
稍微有点火大了
1o%Vv\;\ 不过好吃啊
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'jN/u6FLV 做吃鸭子的汁
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酱豆腐一块，海鲜酱一勺，几头大蒜
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s#ng-Q6v&J 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^,]4tN P

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D]x$X,I4n 鸭子拿出来切两块，不然放不进油锅J,?rH@6_6wW
面糊刷在鸭子肉上面
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t#?SL2j2s 进油锅炸一炸
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{!y 出锅，趁热切好装盘
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T$J0l 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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'r` @9{?DN"K [[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