中秋節(jié)食譜 桂花酒釀鴨

<H2>中秋節(jié)食譜 桂花酒釀鴨</H2>
0 i8 s& u5 z4 G1 m8 E+ l% N% ^<DIV class=t_msgfont id=postmessage_17365786><FONT color=#0000ff><NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u539F_u6599";KeyGate_ads.ShowGgAds(this,"_u539F_u6599",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=BmFchDPXJSNqCMovKvgPPqoXiC4CEx0mc77L4BsCNtwGgjQYQCxgLIKy8kQooFDgAUNy9mI35_____wFgncHbgcwFsgEPYmJzLjM2NnRpYW4ubmV0yAEB2gEtaHR0cDovL2Jicy4zNjZ0aWFuLm5ldC90aHJlYWQtOTEwMjYzLTEtMS5odG1sqQLw7vjtwZuDPsgC1ISYBagDAegDvwHoA5wD6AM39QMAAQAAiAQBkAQBmAQA&amp;num=11&amp;adurl=http://www.cncss.com.cn&amp;client=ca-pub-1681215984289622");GgKwClickStat("原料","www.cncss.com.cn","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u539F_u6599"'>原料</B></NOBR>：</FONT>&nbsp; &nbsp; 光鴨一只，蔥段，姜片，甜酒釀，糖桂花醬<BR>&nbsp; &nbsp; 調(diào)料：老抽，茴香兩個，桂皮一片<BR><FONT color=blue>&nbsp; &nbsp; 做法：</FONT><BR>&nbsp; &nbsp; 1. 光鴨洗凈，酒釀半杯放入紗布中包緊；<BR>&nbsp; &nbsp; 2. 大鍋水燒開，放入光鴨飛水，撈出洗凈浮沫；<BR>&nbsp; &nbsp; 3. 鍋洗凈擦干，放入鴨子，蔥段，姜片，酒釀包，茴香，桂皮，老抽，酒釀湯汁半碗，糖桂花醬兩勺；<BR>
<P align=center><IMG alt="" src="http://www.scysw.com/tssp/pic/2008910102953.jpg" onload="attachimg(this, 'load')" border=0></P>&nbsp; &nbsp; 4. 加水沒及鴨子半身處；（1.5-2杯左右），大火煮滾后改小火燜煮1小時，每20分鐘翻身；<BR>&nbsp; &nbsp; 5. 開蓋轉(zhuǎn)大火收稠鹵汁，同時用大勺不停舀起鹵汁澆遍鴨子全身；<BR>&nbsp; &nbsp; 7. 待鴨身呈醬紅色即可將鴨子撈出晾涼；<BR>&nbsp; &nbsp; 8. 原鍋中鹵汁繼續(xù)收稠至一杯左右，關(guān)火，晾涼；撇盡油層，用細(xì)金屬<NOBR><B class=kgb onmouseover='isShowAds = false;isShowAds2 = false;isShowGg = true;InTextAds_GgLayer="_u7F51_u7F69";KeyGate_ads.ShowGgAds(this,"_u7F51_u7F69",event)' style="BORDER-TOP-WIDTH: 0px; PADDING-RIGHT: 0px; PADDING-LEFT: 0px; FONT-WEIGHT: normal; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; PADDING-BOTTOM: 0px; MARGIN: 0px; CURSOR: hand; COLOR: #ff8000; PADDING-TOP: 0px; BORDER-RIGHT-WIDTH: 0px; TEXT-DECORATION: underline" onclick='javascript:window.open("http://pagead2.googlesyndication.com/pagead/iclk?sa=l&amp;ai=BWBSHDPXJSNqCMovKvgPPqoXiC_eCoXb7ve-rB8CNtwHwogQQARgBIKy8kQooFDgAUJLHsYj4_____wFgncHbgcwFoAGHx6jwA7IBD2Jicy4zNjZ0aWFuLm5ldMgBAdoBLWh0dHA6Ly9iYnMuMzY2dGlhbi5uZXQvdGhyZWFkLTkxMDI2My0xLTEuaHRtbIACAakC8O747cGbgz7IAoej_QioAwHoA78B6AOcA-gDN_UDAAEAAIgEAZAEAZgEAA&amp;num=1&amp;adurl=http://www.earsos.cn/&amp;client=ca-pub-1681215984289622");GgKwClickStat("網(wǎng)罩","www.earsos.cn/","afc","2000072008");' onmouseout='isShowGg = false;InTextAds_GgLayer="_u7F51_u7F69"'>網(wǎng)罩</B></NOBR>過濾掉鹵汁中雜物；<BR>&nbsp; &nbsp; 9. 鹵汁中再加入一勺甜酒釀汁，半勺桂花醬攪勻；<BR>&nbsp; &nbsp; 10. 鴨子斬塊裝盆，食用前澆上鹵汁即可<BR>
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