炒鴨肉羹
描述
家鄉的味道~
鴨肉羹是家鄉著名的小吃，每次回家一定都要吃一碗。微甜濃郁的湯頭，脆口的筍絲、有嚼勁的鴨肉，羹中加點醋或加上辣椒粉，好吃一口接一口。
份量
食材
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150g
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80g
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15g
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15g
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1支
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1/4個
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600cc
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1小匙
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2小匙
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適量
步驟
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鴨肉切薄片 Thinly sliced duck meat
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竹筍切絲 Shredded bamboo shoots
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洋蔥切絲 shredded onion
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青蔥切小段 Sliced shallots
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辣椒切小圈 Chili cut into small circles
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蒜頭切粗末 Chopped garlic
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鍋熱加入1大匙油，放入蒜頭、辣椒、青蔥爆炒出香味 Add 1 tablespoon of oil to a hot wok, add garlic, chilli, and shallots and fry until fragrant
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接著放入一半洋蔥絲，炒至洋蔥熟軟 Then add half of the shredded onion and fry until the onion is soft
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洋蔥熟軟後加入鴨肉片炒至鴨肉變色 After the onion is cooked and soft, add the duck meat and fry until the duck changes color
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接著加入600cc大骨高湯開大火煮滾 Then add 600cc big bone stock and bring to a boil over high heat
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湯滾後轉中小火，放入竹筍絲 After the soup boils, turn to medium-low heat and add bamboo shoots
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放入另一半洋蔥絲 Add the other half of the onion
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加入2小匙糖 add 2 tsp sugar
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加入1小匙鹽 add 1 tsp salt
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將調料與高湯拌勻 Mix the seasoning with the broth
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再開大火將湯再次燒滾，並蓋上鍋蓋煮5分鐘 Bring the soup to a boil again, cover the pot and cook for 5 minutes
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5分鐘後掀開鍋蓋，確認湯頭是否符合自己的口味，是要需要再添加糖或鹽 After 5 minutes, open the lid and check whether the soup meets your taste. It is necessary to add sugar or salt.
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緩慢加入太白粉水進行勾芡至適當濃稠度 Slowly add Taibai powder water to thicken to proper consistency
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將煮好的鴨肉羹舀至碗中~鴨肉羹就煮好了 Scoop the boiled duck soup into a bowl ~ the duck soup is ready
小撇步
詳細烹飪影片：
太白粉水的最佳比例：太白粉1：水2
