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正宗腊鸭配方

更新时间: 2021-05-07 04:11:01     

1、配方:肉鸭5只,食盐300克,硝酸钠1克,花椒10克,曲酒30克,白糖50克。

2、工艺:肉鸭宰杀后去毛、剖腹取内脏,斩去翅尖脚爪,清水洗净沥干,从净鸭背部剖开,在大腿肉厚部各划一刀。将盐、硝盐、花椒、酒、白糖混合拌匀,擦抹于鸭体内外,入缸腌7天左右,其间上下翻动1~2次,取出用清水洗净,挂晾于通风干燥处或日晒。晒干的鸭送进熏房,用糠壳、木屑或干果壳作烟料,连续熏30小时,至每只鸭呈现烟熏黄色即可。

3、成品蒸、烤食用均可,颜色红褐、味道香醇,咸甜适口。

关键词: 正宗 配方

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