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
J KjQG${/L 五香粉一小勺，糖五大勺，一勺盐，一勺味精9_$\t)A1K$vf6z'A
大约有一小碗这么多

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鸭子化冻，内脏不要Z0f'i0w)`0?L0L
屁股附近有很多脂肪，用手撕掉不要
qp$T4F c ] 亚洲点有缝鸭屁股的大针.陈金星是六毛一根
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a6t5Y(X!^-k 调料到近鸭肚子，鸭子内侧在鸭胸附近用手抹一抹
_&r,uo"RH 用大针把鸭屁股封死缝它个滴水不漏 aVh$Ws#`
鸭胸朝下静置三四十分钟
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g"kn1uBCyR|#G 准备一只大勺子，最好是大汤勺
#OMy1xJCG 一只手提鸭子，一只手用勺子往鸭子皮上浇开水
]mb!Lu5@Dn jM 全身上下浇个遍
b5|4R%~^dyv1W/V 胸部多多浇开水Z;@L%u Gb:e+n
准备麦芽糖蜂蜜'_'P$s
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Kul;r?X,?4M"W3} 一小勺蜂蜜，一小勺麦芽糖，一小勺水e|Tw x?#s
搅匀，用刷子涂在鸭子上
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8T[ ^SOv s 烫好刷好的鸭子找个地方把它立起来
TZ,a%Z"@A0JY$p 有钩子有地方最好挂起来风干一天
Dr^9q)y 没有的话就凑或一下了:
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V0fgw(Gf&p tN 鸭子屁股缝不好就会大出血+v
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5[(M+[Uk:L*h.~c 风干得差不多了
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斩掉手臂，干得咬不动了|5tKez
要是希望颜色在深一点，接着刷麦芽糖水J }`s*J
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`烤箱200度预热
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准备Backblech，最好底深一点儿，不然流得到处都是汤
[&Eb?/x:ph 表面铺上一块Backpapier，鸭胸朝上

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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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不好意思，鸭子刚凉透`C9eW9buu"P

7i7f2j-f9~(y 找一块案板，鸭子背朝上V7lB^l&V$j-z
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+h+[$Ffp 现在屁股附近垂直划一刀:}!APsa7FJ

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Pw)^ba(`~g 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c?$pz/Y o8~

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鸭子翻个，胸朝上
&d/j(?]*e-w:Q 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
t S;~E)h 在那里划一刀人字形刀口#k+s
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然后连骨头带肉全撕掉H'i8G'r
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上面肉不少，开吃第一口，鲜阿，鸭子比鸡好吃多了r.K)CR[.I(@y JZ d9w

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z hZF;`+s 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"bN0mA8G*`xB;N

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鸭子大腿掰一下，肉骨分离，结束Y!cRJ!m:`g&~M:ZG
鸭架子上面干干净净fN?E&d2q.F
撕肉时注意不要把鸭子皮搞破，破了相就不好看了4sp?a6QR^A

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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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[~m ]"n 鸭架子干干净净，带着尾巴，愿意留着就洗一下煮汤
W"w'Eil8W6v 我一般仍了它[D/y.s3NUx
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吃鸭子吃鸭子:
1| d.s'VbC&s7l{rl 稍微有点火大了
y`'~%oNf-[(S 不过好吃啊
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做吃鸭子的汁
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酱豆腐一块，海鲜酱一勺，几头大蒜Fc ~r R/X+B"\8V%A
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;p"l2LRHfY r 一点点盐，一勺麦芽糖，一点味精jz X A+d1U1WuZ"R

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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u.`/fTzJW~

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一勺面粉，一勺土豆淀粉，加点backpulver，打成糊
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&N-fh\H2q 鸭子拿出来切两块，不然放不进油锅2?I[#mHT
面糊刷在鸭子肉上面
(RD,N$r X7UR+B 进油锅炸一炸xl$D*~)FY%k(^3ibE
出锅，趁热切好装盘
U#@&`4l,N!Y)ReU 先切鸭腿的肉，垫在盘子低下，然后切鸭胸脯在上面
l7[-\^4WSdr 谢谢观看~ mo#I/@_[

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[[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