飘香笋干木耳啤酒鸭
考虑身材管理需要,有一阵子没有做硬菜了。看到家里一包笋干,就请朋友顺路带只现宰活鸭。等朋友买的鸭子送到,12斤,我的同事笑着说这简直就是头小猪。用了洪荒之力处理了鸭子,分出三分之一做了满大盆啤酒鸭,面对鲜香的啤酒鸭,感觉这回得配老酒了。
Considering the need of body management, I haven't cooked meat dishes for a while. Seeing a bag of dried bamboo shoots at home, I asked my friend to take a live duck along the way. When the duck bought by my friend arrived, 12 kilograms, my colleague laughed and said it was a pig. The ducks were treated with all my strength, and a third of them were made into a large pot of beer ducks. I felt that this time it was time to match the old liquor when I faced the delicious beer ducks.
Considering the need of body management, I haven't cooked meat dishes for a while. Seeing a bag of dried bamboo shoots at home, I asked my friend to take a live duck along the way. When the duck bought by my friend arrived, 12 kilograms, my colleague laughed and said it was a pig. The ducks were treated with all my strength, and a third of them were made into a large pot of beer ducks. I felt that this time it was time to match the old liquor when I faced the delicious beer ducks.
用料
鸭肉 | 4斤 |
笋干(泡发好) | 300克 |
干木耳 | 1把 |
香叶 | 6片 |
桂皮 | 1块 |
八角 | 半个 |
干辣椒 | 3个 |
生抽 | 110毫升 |
老抽 | 15毫升 |
白糖 | 12克 |
生姜 | 4片 |
京葱 | 1段 |
啤酒 | 1瓶 |
蒜瓣 | 10个 |
青椒 | 2个 |
鸭血,鸭肠(自带的) | 适量 |
飘香笋干木耳啤酒鸭的做法
1、将鸭肉放冷水中,大火烧开,把水倒掉,把鸭肉洗净。
2、将泡发好(泡了10个小时)的笋干洗净焯水,再放水烧开,放入焖烧锅焖30一40分钟。
3、鸭肉焯水后,倒入啤酒、生抽、老抽、白糖、生姜、葱、辣椒干、桂皮、香叶、八角,再加适量水没入鸭肉。大火煮开,焖烧锅煮40分钟。
4、将焖好的鸭肉倒入炒锅,加入煮熟的笋干,泡发好洗净的木耳,大火烧20分钟。
5、再切青椒,拍蒜瓣和焯过水的鸭血鸭肠(自带的)一并放入,再大火煮10分钟。
6、满屋飘香的啤酒鸭上桌了。这回得配老洒。???