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材料
鴨腿 1隻
料理米酒 500ml
老薑 50克或以上
桂圓肉 3顆
枸杞 1湯匙
鹽 少許
Duck drumstick 1
Cooking rice wine 500ml
Ginger root 50g or above
Dried longan 3
Chinese wolfberry 1tsp
Salt little
做法:
1.桂圓去殼去籽,枸杞泡水,老薑拍一拍切丁
2.鴨腿用涼開水泡15分鐘去血水,若用熱水肉會變老
3.鴨腿骨肉分離,鴨脂肪切丁,肉盡量切小塊
4.鴨脂肪大火微波2分鐘,取出,加入老薑,鴨油量需剛好蓋到薑的一半,若過多可挖掉一點,大火微波2分鐘
5.取出後加入所有材料(含鴨骨),蓋上保鮮膜,大火微波15分鐘,取出加鹽調味即可食用
1.Dried longan peeling & seeding,Soaked Chinese Wolfberry,dice the Ginger root.
2.Duck drumstick soak in the Room-temperature water for 15 minutes.
3.Boneless the duck ,chop the duck fat into dice, cut meat into a small pieces as possible as you can,
4.Using high heat the Subcutaneous fat with microwave for 2 minutes,mixed with Ginger root.The duck oil has to cover the ginger ,
you can take out if it's too much , and heated by microwave for 2 minutes.
5.Add all Ingredients,Covered with plastic wrap,Using high heat with microwave for 15 minutes. Season with salt,end.
創作內容
【微波】簡單做薑母鴨Ginger duck stew By Microwave
娛樂 (26)