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原料:光鸭 1只(约 1000克),豆腐皮4张,糯米200克,去皮猪三层肉50克,虾仁干30克,水发香菇30克,葱末10克,姜末3克,葱姜汁10克,精盐5克,味精4克,白糖3克,绍酒10克,胡椒粉0.3克,干淀粉10克,花生油800克。 制法:1.将光鸭洗净剥肉去骨,批成片状,用精盐2克、味精2克、葱姜汁、绍酒、干淀粉拌匀腌渍至入味。糯米淘洗干净,用清水浸泡4小时后捞出沥干水分。猪肉、虾仁、香菇切成细丁状。炒锅置旺火上,倒入适量的花生油烧至五六成热,放葱末、
Raw materials: 1 light duck (about 1000 grams), 4 tofu skin, 200 grams of glutinous rice, peeled pig three layers of meat 50 grams, dried shrimps 30 grams, 30 grams of water, mushrooms, green onions 10 grams, ginger 3 grams, Onion ginger 10 grams, 5 grams of salt, 4 grams of MSG, sugar 3 grams, 10 grams of Shaoxing wine, pepper 0.3 grams, 10 grams of dry starch, peanut oil 800 grams. System of law: 1. The light duck wash stripping meat, bone, into tablets, with salt 2 grams, 2 grams of MSG, onion ginger juice, Shaoxing wine, dry starch and mix well pickled tasty. Glutinous rice washed clean, soaked with water after 4 hours remove and drain water. Pork, shrimp, mushrooms cut into small Ding shape. Set the wok stir, pour the right amount of peanut oil until fifty-six into a hot, put green onion,