Page 173 - hakka

173
白切仔鸭

White-Cut Duckling

■ 主料 ■ Main Ingredients
光鸭1只 约1500克 1 duck (about 1500 grams)

■ 辅料 ■ Auxiliary Ingredients
蒜肉 20克 20 grams garlic cloves
姜片 20克 20 grams ginger slices
葱段 10克 10 grams chopped green onions segments
薄荷叶 120克 120 grams mint leaves

■ 调料 ■ Seasonings
食盐 5茶匙 5 teaspoons salt
胡椒粉 1茶匙 1 teaspoon ground pepper
味精 半茶匙 ½ teaspoon MSG
糯米醋 2汤匙 2 tablespoons glutinous rice vinegar
土榨花生油 1汤匙 1 tablespoon homemade peanut oil

■ 制作流程 ■ Method
1. 用食盐和胡椒粉均匀地揉擦鸭身内外，腌制30分 1. Rub the insideand outside of the duck evenly with
钟入味。 salt and ground pepper. Let it to marinate for 30 min-
2. 将鸭放入蒸锅中，铺上姜片和葱段，用大火蒸50 utes.
分钟至熟透，取出备用。 2. Place the duck in the steamer, arrange ginger slices
3. 吊起蒸好的鸭，晾干水分，待完全凉透后，切成 and chopped green onion segments on top, then
块，摆成伏鸭形状装盘。 steam it over high heat for 50 minutes until fully
4. 将薄荷叶与蒜肉放入石臼中捣成泥状，加入食 cooked. Remove and set aside.
盐、味精、糯米醋和土榨花生油，搅拌均匀制成 3. Hang the steamed duck to drain excess moisture.
蘸料。食用时，将鸭肉蘸上蘸料即可。 Once the duck is cooled, chop it into pieces and ar-
range them on a plate to resemble a whole duck.
■ 风味特色 4. Pound the mint leaves and garlic in a mortal until
鲜甜滑嫩，鸭味浓郁，蘸料独特。 they form a paste. Mix salt, MSG, glutinous rice vin-
egar and homemade peanut oil to make a dipping
sauce. Serve the duck with this sauce.

■ Flavour Characteristics
The dish is sweet, tender and richly flavoured with duck,
and the unique dipping sauce enhances its taste.