Braised Duck 卤鸭｜阿嬷的秘方团圆饭年夜菜｜潮州卤鸭｜Teochew or Chiu Chau Braised Duck Recipe
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- #卤鸭
#潮州卤鸭
#潮汕卤鸭
年关将至，家家户户吃团圆饭都少不了的潮州卤鸭！今天阿嬷将要和你们分享简单易做的卤鸭～
Braised Duck 卤鸭｜阿嬷的秘方团圆饭年夜菜｜潮州卤鸭｜Teochew or Chiu Chau Braised Duck Recipe
《卤鸭食谱秘方》
腌料酱汁材料
蒜米 一大粒
Garlic x 1
南姜 一颗
Galangal x 1
盐 四茶匙
Salt x 4teaspoons
黑酱油 两汤
Dark soy sauce x2tablespoons
五香粉 二十克
Five spice powder 20 grams
煮卤鸭汁材料
鸭 一只
Duck x 1
糖 四汤匙
Sugar x 4 tablespoons
蒜米 一大粒
Garlic x 1
姜 一小颗
Ginger x 1
五香粉 二十克
Five spice powder 20 grams
盐 两茶匙
Salt x 2 teaspoons
一千五十毫升的水
1050 ml of water
步骤 Step
1.首先把鸭洗干净
First wash the duck
2.取出鸭子的内脏
Take out the internal organs of the duck
3.倒入一锅热水烫鸭子
Pour a pot of hot water to blanch the duck
4.接下来用冷水冲洗，在把鸭子的毛拔除
Next, rinse with cold water and pluck the duck’s hair
5.把一颗蒜米去除外膜
Remove a garlic clove
6.南姜切片
Slices the Galangal
7.把蒜米用刀背拍碎
Flatten the garlic with the back of a knife
8.开始调制腌料，加入四茶匙的盐
Start making the marinade and add four teaspoons of salt
9.倒入两汤匙黑酱油
Pour in two tablespoons of dark soy sauce
10.加入二十克五香粉
Add 20 grams of five spice powder
11.加入蒜米和南姜片一起搅拌均匀
Add garlic and ginger slices and stir well
12.把鸭子的翅膀倒反折起来
Fold the duck's wings upside down
13.把鸭子的脚翻上来并折起来
Turn the duck's foot up and fold it up
14.倒入三汤匙的腌料汁进鸭的肚子内
Pour three tablespoons of marinade into the duck's belly
15.把蒜米和南姜塞入鸭的肚子内
Stuff the garlic and ginger into the duck's belly
16.接下来把腌料汁均匀的涂抹在鸭子的表面
Next, evenly spread the marinade on the surface of the duck
17.把鸭子放入冰箱腌制一天
Put the duck in the refrigerator to marinate for a day
18.把一颗蒜米去除外膜
Remove a garlic clove
19.把蒜米用刀背拍碎
Flatten the garlic with the back of a knife
20.姜切片
Slices the ginger
21.加入四汤匙的糖
Add four tablespoons of sugar
22.煮至糖融化
Cook until the sugar melts
23.准备两百毫升的水
Prepare two hundred milliliters of water
24.糖融化后倒入蒜米和姜片一起煸炒
After the sugar is melted, add garlic and ginger and stir fry
25.加入两百毫升的水
Add two hundred milliliters of water
26.加入二十克五香粉
Add 20 grams of five spice powder
27.加入两茶匙的盐
Add two teaspoons of salt
28.调至大火卤鸭
Turn to high heat to braised duck
29.盖上锅盖
Cover the pot
30.十分钟后打开锅盖并把鸭子翻面
After ten minutes, open the lid and turn the duck over
31.把卤汁不停的浇在鸭子的表面
Keep pouring the marinade on the surface of the duck
32.盖上锅盖焖煮十分钟
Cover the pot and simmer for ten minutes
33.十分钟后打开锅盖并把鸭子翻面
After ten minutes, open the lid and turn the duck over
34.把卤汁不停的浇在鸭子的表面
Keep pouring the marinade on the surface of the duck
35.加入八百五十毫升的水
Add 850 ml of water
36.倒入两汤匙黑酱油调色
Pour two tablespoons of dark soy sauce to mix
37.黑酱油不要加太多避免太苦，把酱汁调制带点深色就好
Don't add too much dark soy sauce to avoid too bitterness, just make the sauce darker
38.加入两茶匙的盐
Add two teaspoons of salt
39.盐的分量可以自行调整
The amount of salt can be adjusted
40.盖上锅盖大火焖煮十分钟
Cover the pot and simmer on high heat for ten minutes
41.十分钟后打开锅盖并把鸭子翻面
After ten minutes, open the lid and turn the duck over
42.盖上锅盖转小火焖煮十分钟
Cover the pot and simmer on low heat for ten minutes
43.每十分钟后需要打开锅盖并把鸭子翻面
和浇上卤子至到鸭子煮熟为止
Every ten minutes, you need to open the lid and turn the duck over
And pour the bittern until the duck is cooked
44.要小火来卤？是的要小火慢慢卤最少要顾一个小时
need a low heat to co? Yes, it takes at least an hour to let it btaised slowly
45.可以使用筷子来检查鸭子是否熟了,
筷子可以轻松的插入鸭肉就代表熟透了
You can use chopsticks to check if the duck is cooked,
Chopsticks can be easily inserted into the duck meat, which means it is well cooked
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阿嬷的网店正式上架哟～里面会卖一些阿嬷制作的美食哟！
ahmarecipe.vvi...
![潮州滷鴨 | 潮州卤鸭 | Singapore Style Teochew Braised Duck | Lor Ark [廣東話 cc Eng Sub]](/img/n.gif)
《卤鸭食谱秘方》
腌料酱汁材料
蒜米 一大粒
Garlic x 1
南姜 一颗
Galangal x 1
盐 四茶匙
Salt x 4teaspoons
黑酱油 两汤
Dark soy sauce x2tablespoons
五香粉 二十克
Five spice powder 20 grams
煮卤鸭汁材料
鸭 一只
Duck x 1
糖 四汤匙
Sugar x 4 tablespoons
蒜米 一大粒
Garlic x 1
姜 一小颗
Ginger x 1
五香粉 二十克
Five spice powder 20 grams
盐 两茶匙
Salt x 2 teaspoons
一千五十毫升的水
1050 ml of water
😘
Pp
💜💜👏
Uh0
I 4D red
Thank you for sharing, your braise duck is traditional and so detailed. I understand many hard works involved but well worth the effort so yummy...
Yes, thank you
Thank you for such detailed cooking steps in the description. Fully appreciated for novice like me.😍
谢谢这么详细的介绍！
谢谢🙏分享 很好 。 会学做
感谢你的支持哟^^
nice cooking!!
Thank you so much 🙂
So nostalgic! Excellent presentation of this traditional “teo chiew” duck dish. It looks so delectable; a must-try dish. Thanks for sharing the recipe. Looking forward to more sharing from your channel.👍👍👍🙏🙏🙏
Thank you so much
Ng channel : wah lau eeih ! Ho chak !
I surfed hundreds of culinary video clips on youtube over the years.
I am pleased to inform you that your bilingual listing of the steps and the insertions of spices herbs sauces ingredients is methodical analytical engineered and laboratical ! The method is superior to most of the other authors clips where one has to back and forth for reiterations.
I surmise that you had valuable experience imparted by your science class teachers.
The listing is further enhancing the actual video of the preparation of this superb delightful preparation, leaving no room for doubt,or ambiguity.
Bon appetit ! Prost! Spasiba! Wundebar ! Par excellence. Ho Chak !
Merry Christmas Happy New Year and good Fortune Lunar New
Year !
Thank you ^^
Hi, I would like to add in some pork belly with skin and cook with the duck. Is it possible? When do I put it in and how long to cook the pork belly?? Thank you
Yes, absolutely
you may put together with the duck
請問南薑是用老南薑還是嫩南薑?
都可以唷～
看来不是南姜是沙姜。南姜陈色的
橙色是黄姜
不是沙薑，我自己也有種沙薑. 她用的的確是南薑喔 😅🤣
方法挺不错的，可是明明5分钟就能讲明白的事，非要15分钟，我放2倍速都觉得太慢
您好～感谢您的意见，我们会改进的哟^^
拍的拖泥带水，
谢谢，如果要看精华的可以看我们的shorts版本的哟