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簡介
媽媽的拿手紅燒鴨
原料
鴨子肉 半隻, 八角 2個, 蒜頭 2個, 桂皮 3片, 辣椒干 據口感定, 白酒 少許, 老抽 適量, 仔姜 5塊
步驟
1鴨子改刀切塊,清水煮沸後放入鴨子肉後再煮沸,倒入盆中用清水沖洗乾淨後濾起
2鍋中放油適量,用手抓入鴨肉鍋中,並放入姜塊
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3放入桂皮八角
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4倒入少許白酒
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5根據個人口感放入辣椒
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6加適當醬油
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7翻炒至肉色均勻
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8加少量水(沒鴨肉2/3)開始煮入味
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9加蓋子蓋好
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10至水干時放大量水(沒過鴨肉)開始調小火瓮
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11水瓮至剩下1/3時關火沃2小時入味
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12繼續翻炒至水干後加入蒜瓣,適量水,放鹽等調味即可
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13紅燒鴨出鍋啦
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小技巧
總的放三次水,第一次少,後兩次多