姜母鸭葱蒜面线
材料
"鸭 ㄧ只","姜 中量","栋豆腐 1份","手工丸 2份","高丽菜 半颗","手工麻油 中量","糖 少许","葱(面线) 碎末","蒜(面线) 碎末","米酒 八分","水 1分","酱料(豆腐乳) ㄧ块",
做法
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1:麻油和姜先炒,炒至略焦黄
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2:放入洗干净的鸭肉(洗鸭时可把顺便多余的油切起放入步骤ㄧ,ㄧ起)翻炒至焦黄
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3:持续翻炒
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4:翻炒完放入煮锅,加入米酒,8分,水ㄧ分,放少许糖。翻炒锅留下ㄧ些麻油翻炒葱蒜,加入少许糖翻炒至焦黄
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5:煮面线,爆香葱蒜加糖,拌ㄧ起
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6:香喷喷面线
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7:熬煮约10分,要确认肉熟
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8:放入高丽菜,丸子,冻豆腐
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9:食材软后可上桌
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10:豆腐乳加水拌开(沾酱)
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11:完成