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原料
鲍鱼: 8只, 排骨: 5斤, 老母鸡: 1只半, 特级生抽: 适量, 特级老抽: 适量
步骤
1把干鲍用纯净水泡发,全程放在冰箱冷藏
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2每天三次换水,第三天把肠肚清洗干净
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3第六天完全泡发
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4三分之二排骨和一只鸡的鸡腿、鸡翅、鸡脚腌一下生抽、老抽后下油锅炸至金黄,剩下三分之一排骨和鸡杂骨熬汤
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5砂锅底部铺上竹编垫子防止黏底,铺上一层炸好的排骨、鸡腿,摆上泡发好的干鲍,上面再把剩下的排骨铺满,剩下的半只鸡码在上面,调入适量生抽、老抽,把排骨鸡汤倒入锅中用大火熬制
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6排骨、鸡杂骨一直熬煮中,熬到浓汤时再加入砂锅中
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7大火一直熬煮4个钟头后改用小火 ,熬煮10个小时后关火“熬制中满屋子浓香鲍鱼味”
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8隔天再继续大火烧开后改小火熬制8个小时收汁
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9放凉后把鲍鱼取出,浓汤汁用滤网过滤,一只鲍鱼配一勺鲍汁分装起来冷冻,吃的时候把鲍汁和鲍鱼放小砂锅小火慢慢煨至收汁即可享用
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10秘制干鲍完美呈现,孩子们都说比外面酒楼的好吃多少倍
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11孩子们喜欢的鲍鱼饭
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12Q弹如年糕
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