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解放军潜艇“猎杀潜航”
中国海军舰队从西太平洋演练归来,自卫队研判潜艇究竟在哪里?
舌尖上的夏日 美食推荐

2012年06月11日 19:11
来源:凤凰网

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仔姜炒鸭

夏天天气燥热,为了避免上火,人们通常会吃得清淡些,进食荤菜的频率也比其他季节要少很多,可是还得适当地吃些肉类补充能量,鸭肉就是最好的选择了。

材料:新鲜仔鸭半只(约700克)、五花肉200克、仔姜200克、鲜红椒、葱、桂皮、干辣椒少许、茶油、酱油、盐、料酒

做法:

1、仔鸭洗干净后,剁成小块,五花肉切稍厚一点的片

2、仔姜和鲜红椒都斜切成大片、葱打成葱结备用

3、锅内放茶油烧热,先放鸭掌和鸭舌爆一下,然后把剩下的鸭块全部倒入,一同煸炒出油,烹少许料酒

4、放入干辣椒和少许桂皮一同翻炒片刻,放五花肉继续翻炒

5、放适量酱油炒匀,然后放清水刚刚没过鸭肉,大火烧开后,改小火焖半个小时

6、汤汁快收干的时候,放入仔姜和鲜红椒一同翻炒,放盐调味,炒匀

7、出锅前放入葱结,再翻炒几下即可。

[责任编辑:王楠] 标签:美食 舌尖上 夏日 
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