白切鸭子 制作

“白切鸭是一道广东湛江的汉族传统名菜，属于粤菜系。此菜是粤菜鸭肴中最普通的一种。肉质细嫩，润滑清甜，无膻味，补中养胃、化痰止咳、滋阴润肺。在湛江除了海鲜、白切鸡、白切狗，白切鸭也"香"名远扬。”

用料主料、鸭1只
辅料、葱2根、姜2小块、蒜2瓣、香菜1棵、食盐适量、花生油适量、酱油适量

白切鸭的做法
1.准备好食材
2.整个鸭子表面抹少量盐，放入锅里加清水大火烧开，中小火慢煮约30分钟，时间的长短要根据鸭的大小而定
3.用筷子插下鸭肉最厚地方，没带出血水即可捞出
4.放凉后切成均匀的小块
5.将生姜、大蒜、小葱、香菜切细剁碎，一起放入小碗中，调入花生油、酱油拌匀即可
6.蘸上调味汁

烹饪技巧： 调味汁加点煮鸭的汤稍微稀释下味道更鲜哦

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