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原料:光肥鸭1只(约重2千克),花椒10粒,茴香10粒,桂皮15克,八角1.5克,葱段50克,姜片25克,白糖40克,酱油200克,黄酒40克,味精2克,盐15克,香油15克。加工方法:(1)将光鸭剁去鸭掌、翅尖,在鸭头的下方横划一刀(划破食管、气管),从嘴中掏出鸭舌。用刀在鸭颈根的左侧颈划一刀,取出食管和气管;将鸭脯朝上,在腹部的下方(靠近屁股处)顺划一刀,左右拉开,掏出两侧的油脂和内脏,再将鸭体放入
Raw materials: Light fat duck 1 (weighing about 2 kg), pepper 10, fennel 10, cinnamon 15 grams, 1.5 grams of star anise, onion 50 grams, 25 grams of ginger, sugar 40 grams, 200 grams of soy sauce, rice wine 40 Grams, 2 grams of MSG, salt 15 grams, sesame oil 15 grams. Processing methods: (1) the duck chop chop duck, fingertips, under the head of the duck across a knife (cut through the esophagus, trachea), pulled out from his mouth duck tongue. A knife with a knife in the neck of the neck of the duck draw a knife, remove the esophagus and trachea; duck breast upward, below the abdomen (near the buttocks) along a knife, left and right, took out both sides of the fat and viscera, Then put the duck body into