蘿蔔油鴨腿 Braised Preserved Duck Leg With White Radish **字幕CC Eng. Sub**

🟢材料： 油鴨肶（臘鴨腿）1隻 蘿蔔 750克 蒜頭 2粒 薑、蔥 適量 紹興酒 1湯匙 糖、鹽、熱水適量 🟢做法： 1️⃣ 將蘿蔔削皮，最好削2次，這樣可以去除蘿蔔苦味和老纖維，洗淨切件。 2️⃣ 將油鴨腿汆水1~2分鐘，撈出洗淨，斬件。 3️⃣ 熱鑊下油，爆香薑蒜，加入油鴨腿爆炒。 4️⃣ 加入蘿蔔繼續翻炒，灒入1湯匙紹興酒，加入熱水至蘿蔔八成左右，煮約15分鐘，直至蘿蔔軟熟，加少許糖調味，不夠味可加少許鹽，收汁，撒上蔥花即可。 oe烹飪小知識： 📌臘鴨／臘鴨腿味道鹹、鮮、香、醇、風味獨特，用鹽、高度白酒、五香粉等把鴨醃2天，在太陽下曬乾，然後掛在通風處１至２星期即成。一隻臘鴨有２隻腿， 為求吃時多肉，臘鴨腿便大行其道，風味與臘鴨相近。 🟢Ingredients: Preserved duck leg - 1 piece White radish - 750 grams Garlic - 2 cloves Ginger, spring onions - as needed Shaoxing wine - 1 tablespoon Sugar, salt, hot water - as needed 🟢Cooking directions: 1️⃣ Peel the white radish, preferably twice, to remove bitterness and tough fibers. Rinse and cut into pieces. 2️⃣ Blanch the preserved duck leg in boiling water for 1-2 minutes, remove and wash, and then cut into pieces. 3️⃣ Heat oil in a wok, sauté ginger and garlic until fragrant, add the preserved duck leg and stir-fry. 4️⃣ Add the white radish and continue stir-frying. Pour in 1 tablespoon of Shaoxing wine and add hot water until the white radish is about 80% submerged. Cook for approximately 15 minutes, or until the white radish is tender. Add a small amount of sugar to taste, adding salt if necessary. Reduce the sauce, sprinkle with spring onions and serve. oe Cooking Trivia： 📌Preserved duck or preserved duck leg has a salty, fresh, fragrant, mellow, and unique flavor. It is made by marinating duck with salt, high-alcohol white liquor, five spice powder, and drying it in the sun then hanging it in a ventilated place for 1 to 2 weeks. One preserved duck has 2 legs, and due to the desire for more meat when eating, preserved duck legs have become popular, with a flavor similar to that of preserved duck.    / @oeliving   👈請訂閱本台第二頻道 《好易生活頻道 oe living》 ✳ 網友可到Facebook群組**香港菜HK dishes**分享個人作品和煮食心得。  / 1885999698348679   ✳ 🍋請開啓字幕：屏幕右下角⏩設定⏩CC字幕 Turn on captions in the bottom right corner of the screen： ⏩Settings⏩CC Captions🥒