湘菜
原料:
櫻桃谷鴨(這種鴨比較瘦)半隻、啤酒1聽。
輔料:
蔥段少許、薑片4大片、八角1個。
調料:
紅辣椒少許(不吃辣可不加)、花椒粉半勺、醬油1勺半、老抽半勺、糖1勺、味素少許、鹽適量。
做法:
1、鴨子洗淨;
![](/img/c/80e/nBnauM3XyUDMwUTO4YDOzkzM0MTM1kzM0IDMwADMwAjMxAzL2gzL3MzLt92YucmbvRWdo5Cd0FmLzE2LvoDc0RHa.jpg)
2、鴨子斬塊(核桃大小即可,太小易碎,太大不易熟);
![](/img/4/ad4/nBnauM3XxgDMwYTO4YDOzkzM0MTM1kzM0IDMwADMwAjMxAzL2gzL2YzLt92YucmbvRWdo5Cd0FmLyE2LvoDc0RHa.jpg)
3、鍋中燒底油將輔料爆香;
![](/img/f/2bd/nBnauM3XyMTM1cTO4YDOzkzM0MTM1kzM0IDMwADMwAjMxAzL2gzL1AzLt92YucmbvRWdo5Cd0FmLwE2LvoDc0RHa.jpg)
4、將鴨塊下鍋翻炒至變色;
![](/img/1/96e/nBnauM3XzAjN3ADM5YDOzkzM0MTM1kzM0IDMwADMwAjMxAzL2gzLwEzLt92YucmbvRWdo5Cd0FmLwE2LvoDc0RHa.jpg)
5、將除味素外的所有調料和啤酒下入鍋中;
![](/img/2/628/nBnauM3XycjNyYDM5YDOzkzM0MTM1kzM0IDMwADMwAjMxAzL2gzL3EzLt92YucmbvRWdo5Cd0FmLyE2LvoDc0RHa.jpg)
6、加蓋中火燉20-30分鐘(筷子輕鬆扎透鴨肉即可),中途攪拌以免糊鍋。可適當添水或添啤酒;
![](/img/5/b00/nBnauM3X4MjNykDM5YDOzkzM0MTM1kzM0IDMwADMwAjMxAzL2gzLzczLt92YucmbvRWdo5Cd0FmLxE2LvoDc0RHa.jpg)
7、開蓋調小火,將鴨子湯汁耗乾,用鏟子推開鴨肉,發現湯汁已無,鴨油滲出即可加少許味素出鍋;
![](/img/b/d4a/nBnauM3X4QTO5ITM5YDOzkzM0MTM1kzM0IDMwADMwAjMxAzL2gzLyAzLt92YucmbvRWdo5Cd0FmLwE2LvoDc0RHa.jpg)