去骨泡椒鸭腿

中文介绍材料

泡椒 鸭腿去骨泡椒鸭腿

做法：

1、鸭腿去骨洗净（注意不要把皮给弄破了），皮向外，卷成筒状

2、用锡箔纸将鸭腿裹紧，两头扭成糖果纸状（没有锡箔纸也可用多层叠加的保鲜膜代替，两头一定要扭紧，否则容易散）

3、蒸锅水开后，放入裹好的鸭腿，大火蒸15分钟

4、另取一口锅，加入水、泡椒水、泡椒、盐、八角、桂皮、料酒、鸡精、花椒，煮至水开后再接着煮3分钟，隔水冷却

5、将蒸好的鸭腿从锡箔纸中取出，整根放入冷却的泡椒汁中，泡一夜，取出切片即可。

泡椒汁要略咸一些，这样泡出来的鸭腿味道才会刚刚好，如果吃的时候还打算配其他的蘸料，那可以略淡一些。

英文解说Materials

Pickle duck leg

Practices: 1 boneless leg of the duck wash (be careful not to break out the leather), skin out, roll into a tube shape

2, the leg of the duck bind tightly with foil, twisting ends of paper into a candy-like (no aluminum foil can also be used instead of multi-layer stack of plastic wrap, two must be tightened or easy to loose)

3, the steamer after the water is boiling, add the duck leg wrapped steam over high heat for 15 minutes

4, another to take a pot, add water, water Pickle, Pickle, salt, star anise, cinnamon, cooking wine, chicken, pepper, boil water, then cook for 3 minutes before opening, drain the cooling

5, steamed duck leg removed from the foil, the entire root Pickle juice into the cooled, soak overnight, remove the slices can be.

Pickle juice, a number of slightly salty, so that bubbles out of the leg of the duck will taste just right, if the plan when it comes to eating with the other dips, it can be slightly lighter.