journalism北京烤鸭食谱菜谱中英文对照中餐西餐

2021年1月21日发(作者：iasp)
北京烤鸭

主料：鸭子

Main ingredients:duck
辅料：麦芽糖

Accessories:maltose
调料：米醋与老抽
,
食盐、< br>八角茴香、桔皮、姜、桂
皮、花椒以及丁香

Seasonings:rice vinegar
and dark soy sauce,salt,
star anise, orange peel,
ginger,
cinnamon,
szechuan
pepper
and
a
couple of cloves
制
作
过
程

production
process
1.
？
Trim the legs and
wings of your duck back
to
the
first
joint.
Remove any fat from the
cavity
and
check
for
any
remaining
feather
stubs.
Slide
your
fingers
under
the
skin
and
loosen
all
over
1.
从鸭腿的第一个关节处断
去鸭脚和翅膀，检查鸭毛
是否煺干净

，取出内脏。
然后进行涮膛，把鸭腔、
鸭颈、鸭嘴洗涮干净，将
回头肠及腔内 的软组织取
出，？用手指滤鸭皮，使
其无血污。

2.
String
your
duck
onto
whatever
hanging
device
you
prefer
and
then
bring
a
large
pot
of
water
to
the
boil.
Add
150g
white
vinegar
then
take
off
the
boil
and
plunge
the
duck
in
for
10
seconds.
Hang
the
duck
back
up
and
allow it to cool for a
minute
or
two.
Repeat
this process five times
2.
用线把鸭身串好，将其
吊挂，然后将一 大锅水烧
沸。添加
150
克白醋，用
沸水浇烫鸭身
10
秒钟 。

将鸭身重新吊挂，待其冷
却一、两分钟后，重复刚
才的步骤
5< br>次。

3.
Grind
5g
each
of
salt,
star
anise,
orange
peel,
ginger,
cinnamon,
szechuan
pepper
and
a
couple
of
cloves
and
use
to
powder
the
cavity
of
the duck 3.
取食盐、八角
茴香、桔皮、姜、桂皮、
花椒以及丁香各
5
克，磨
碎，将其填入鸭腔。

4. Either hang the duck
in the blast from a fan
or
leave
it
uncovered
overnight
on
a
rack
in
the
fridge.
This
will
dry the skin 4.< br>将已烫皮
的鸭子挂在通风处，既可
将其悬挂在风扇可以吹到
的地方，也可放在冰 箱物
架上，无需遮盖。这样可
将鸭皮风干。

e is the secret
ingredient
available
from Chinese groceries.
It's about a quarter as
sweet
as
sugar
syrup
but has the consistency
and
adhering
power
of
epoxy
glue
and
caramelises beautifully