酱鸭</STRONG></SPAN>是</SPAN>菜谱大全</SPAN></SPAN></SPAN>中</SPAN>凉拌菜</SPAN></SPAN>的做法</SPAN></SPAN></SPAN>中常见的一种。</SPAN>    
下面介绍一种</SPAN>酱鸭</SPAN></STRONG>的做法</SPAN>
【原料】</SPAN>约重</SPAN>700</SPAN>克的光鸭半只</SPAN>.</SPAN>。</SPAN>
【佐料】</SPAN>香菜</SPAN>15</SPAN>克，葱</SPAN>15</SPAN>克，姜</SPAN>5</SPAN>克，酱油</SPAN>15</SPAN>克，精盐</SPAN>1</SPAN>克，白糖</SPAN>15</SPAN>克，黄酒</SPAN>10</SPAN>克。</SPAN>
【配料】香油</SPAN>5</SPAN>克，桂皮</SPAN>5</SPAN>克，花椒</SPAN>3</SPAN>克，大料</SPAN>3</SPAN>克，味精少许。</SPAN>
【做法】</SPAN>
1</SPAN>、</SPAN>将半只光鸭洗净，放至冷水锅中烧开。撇去浮沫，都葱、姜和黄酒，用急火煮至断生捞出。</SPAN>
2</SPAN>、锅内留汤</SPAN>750</SPAN>克，加桂皮、大料、花椒、酱油、精盐，将煮熟的鸭子放入锅内。</SPAN>
3</SPAN>、旺火烧开后改用文火炯饶，待烧至用筷戳得迸鸭腿时放糖和味精。</SPAN>
4</SPAN>、并边烧边用勺向鸭肉上浇汤汁，直到卤汁干时离火锅。</SPAN>
5</SPAN>、将鸭身涂上香油，冷却后斩块装盘。</SPAN>
6</SPAN>、把香莱洗净捞起，切成一寸长的香菜段，撒在酱鸭四周即成。</SPAN>
以上是</SPAN>酱鸭</SPAN>的做法其中的一种，希望大家能开动自己的脑筋，做出更多完美好吃的</SPAN>家常菜谱</SPAN></SPAN></SPAN>
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