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把鸭洗干净(锅子不够大的记得去头去尾)→记得不要切唷,不然卤进去会太咸!
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把姜切片切满一小碗、辣椒切丁米血糕切丁、小豆干切两刀也成丁、海带不用切 不然会卤太烂
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然后把鸭、冰糖、酱油、米酒通通都丢进锅里
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我卤的时候 没考虑到卤过头的问题所以把豆干、海带、米血通通丢进去一起卤了一个小时结果有点入味过头 也卤老了
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所以在这里真挚的建议各位因为金锅的密度够高 保温也很够所以剩下半小时的时候再把其他食材(米血等)丢进去才不会跟我一样卤成老豆干 练牙口...
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接着就盖上锅盖 开中火出现蒸气了以后转成小火让他闷煮记得我说的吗 因为金锅的密度高保温够 所以小火炖煮就够 千万不要用大火去烧 锅子不会坏 锅把会烧焦的...---10分钟后要帮鸭翻身
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10分钟到了 已经整个厨房都是香味了去厨房帮鸭翻身 这样鸭背才卤的上色不然会变黑白郎君喔翻完后再把旁边的酱汁淋在鸭身上
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然后在盖上锅盖 10分钟后再翻一次接下来就20分钟10min.10min.20min.20min这样总共1小时
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香味越来越重最后一次翻身后再等20分钟 鸭就可以起锅了
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整个家都香喷喷 颜色也好漂亮
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用食物剪把鸭剪开 然后去骨
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