家鄉南乳煎鴨Pan Fried Fermented Red Bean Curd Duck
食材
（3-4人）
1小時以上
食材
- 鴨Duck 半隻1/2 pc
- 薑Ginger 6片6 slices
- 南乳Fermented Red Bean Curd 50克50g
- 片糖Brown slab sugar 1湯匙1tbsp
- 葱Scallion pieces 1條some
- 紹酒Shaoxing rice wine 2湯匙2 tbsp
- 胡椒粉Ground white pepper 少許little
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1
鴨肉擦上鹽，靜置一會，沖洗乾淨，用廚房紙印乾水分。剁碎片糖。 Apply salt on the duck pieces, rest for a while, and then rinse in the water, pat dry with kitchen paper. Chop the brown slab sugar into small pieces.
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2
燒熱鑊下油，爆香葱段及薑，然後加入南乳、水、片糖、紹酒、胡椒粉煮勻。熄火，放入鴨件撈匀，盛起鴨件，放入雪櫃醃一至兩小時。 Heat a wok with oil, sauté the scallion pieces and ginger slices until fragrant, and then add fermented red bean curd, brown slab sugar, shaoxing rice wine, ground white pepper and stir well. T
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3
大火燒熱鑊下少許油，先爆香薑片，轉中慢火，放入鴨件，兩面煎至金黃及熟，加入葱段炒勻即可上碟。 Heat a wok with oil on high heat, sauté the ginger slices until fragrant, turn to medium heat, add the duck pieces, pan fry until both side golden brown and cooked, add scallion pieces and stir well, transfe
