蘿蔔油鴨腿 Braised Preserved Duck Leg With White Radish **字幕CC Eng. Sub**

🟢材料：
油鴨肶（臘鴨腿）1隻
蘿蔔 750克
蒜頭 2粒
薑、蔥 適量
紹興酒 1湯匙
糖、鹽、熱水適量
🟢做法：
1️⃣ 將蘿蔔削皮，最好削2次，這樣可以去除蘿蔔苦味和老纖維，洗淨切件。
2️⃣ 將油鴨腿汆水1~2分鐘，撈出洗淨，斬件。
3️⃣ 熱鑊下油，爆香薑蒜，加入油鴨腿爆炒。
4️⃣ 加入蘿蔔繼續翻炒，灒入1湯匙紹興酒，加入熱水至蘿蔔八成左右，煮約15分鐘，直至蘿蔔軟熟，加少許糖調味，不夠味可加少許鹽，收汁，撒上蔥花即可。
oe烹飪小知識：
📌臘鴨／臘鴨腿味道鹹、鮮、香、醇、風味獨特，用鹽、高度白酒、五香粉等把鴨醃2天，在太陽下曬乾，然後掛在通風處１至２星期即成。一隻臘鴨有２隻腿， 為求吃時多肉，臘鴨腿便大行其道，風味與臘鴨相近。
🟢Ingredients:
Preserved duck leg - 1 piece
White radish - 750 grams
Garlic - 2 cloves
Ginger, spring onions - as needed
Shaoxing wine - 1 tablespoon
Sugar, salt, hot water - as needed
🟢Cooking directions:
1️⃣ Peel the white radish, preferably twice, to remove bitterness and tough fibers. Rinse and cut into pieces.
2️⃣ Blanch the preserved duck leg in boiling water for 1-2 minutes, remove and wash, and then cut into pieces.
3️⃣ Heat oil in a wok, sauté ginger and garlic until fragrant, add the preserved duck leg and stir-fry.
4️⃣ Add the white radish and continue stir-frying. Pour in 1 tablespoon of Shaoxing wine and add hot water until the white radish is about 80% submerged. Cook for approximately 15 minutes, or until the white radish is tender. Add a small amount of sugar to taste, adding salt if necessary. Reduce the sauce, sprinkle with spring onions and serve.
oe Cooking Trivia：
📌Preserved duck or preserved duck leg has a salty, fresh, fragrant, mellow, and unique flavor. It is made by marinating duck with salt, high-alcohol white liquor, five spice powder, and drying it in the sun then hanging it in a ventilated place for 1 to 2 weeks. One preserved duck has 2 legs, and due to the desire for more meat when eating, preserved duck legs have become popular, with a flavor similar to that of preserved duck.
/ @oeliving 👈請訂閱本台第二頻道 《好易生活頻道 oe living》
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[@laipengho5236]

正野，白蘿蔔老公最愛，油鴨腿我最愛，100分👍🏻👍🏻

[@user-cm3lv6ps3i]

好喜歡妳教煮嘅餸，清楚明白有份量參巧，簡單易學，謝謝妳🥰

[@oe_cook]

謝謝您收看及支持❤️

[@lam8897]

通常我会在最后加少小芹菜，会更加香，颜色又好看

[@halimtan6776]

I don't know why but everything you cook looks delicious 😋

[@hunffatwong8659]

我是懶人，但我要煮飯，越簡單越好，好多謝你敎煮法，我以即時訂閱，身體健康。

[@oe_cook]

感謝您的支持及訂閱❤️🌻

[@tammywong6565]

好中意睇你煮餸,簡單又易明！已經訂閱你的頻道

[@oe_cook]

感謝您的支持及訂閱🙏❤️🌻

[@wtsang15843]

match very well, delicious

[@user-ej9nd7wr6b]

會試下😗可唔可以教煮 芋頭臘鴨煲

[@milliebobbybrown4251]

已筆記 謝謝

[@ratnais4677]

I will try today😋
Ooh but in outside still raining. Can't go to market😷

[@jaxkhan]

鴨腿何不起肉切件？先以鴨骨鴨皮熬湯，蘿蔔鴨肉後下，炆煮後加胡椒粒上枱？

[@oe_cook]

您這個方法也可以的, 但我個人認為鴨腿帶骨炆保留多一點臘鴨的味道在肉裡, 吃起來有濃濃的臘鴨味.謝謝收看!

[@user-xb4rw1xp1i]

听你的声音是一种享受。ASMR，嘻嘻

[@oe_cook]

我覺得我聲音有點沙啞, 還是那些說國語嬌嬌的聲音好聽, 謝謝您!❤️🌻🌻

[@abghere]

讚! 終於見到你可以唔使用膠手套煮飯喇!

[@oe_cook]

最近手指頭比較好一點, 差的時候都依舊會用, 要保護龜裂手指, 謝謝您❤️

[@user-rf2lc9oo6j]

加一條蒜㑹香D，美觀D。

[@oe_cook]

很好主意🌻

[@ednamok8732]

👍👍👍👍

[@wongs8578]

煮臘鴨肶 15 分鐘, 會否令肉質太乾變柴？ 謝謝你！

[@oe_cook]

平時放飯煲蒸都超過15分鐘, 不覺得它太乾太柴, 但是倒覺得鹹味減少了, 入口並不是太淡但臘鴨肶入口應該要鹹一點口味才對,如果臘鴨肶和蘿蔔一起煮10分鐘蘿蔔又不腍, 可以先煮蘿蔔5分鐘然後落臘鴨肶一齊煮10分鐘, 但我未試過, 如果您試的話食完請告訴我食味如何🙏🌻

[@wongs8578]

一定會試做。多謝你的回覆！

[@lingkh4081]

我想问下，盐焗蟹的做法是否和盐焗虾的做法一样？

[@oe_cook]

先父是舊式舖頭做煮飯的, 小時候他有教我煮餸一般家庭餸菜, 但我所學不多, 鹽焗蟹我未煮過, 抱歉答不到您, 謝謝您!

[@lingkh4081]

谢谢你

[@didicheung5355]

🤤👍

[@sallykwan5200]

用水鴨腿可以嗎？

[@oe_cook]

這個臘鴨/油鴨腿有它的獨特香味, 水鴨腿好像沒有, 我覺得用來代替似乎不夠香, 謝謝收看!

[@sallykwan5200]

是的應用臘鴨腿、剛剛買了水鸭腿回家、才知道、谢謝你教道