摘要
卤鸭原料：治净的嫩鸭5只（每只重约1000克）老姜200克葱100克干辣椒节30克A料（八角15克、桂皮10克、肉豆蔻15克、甘草3克、沙姜3克、良姜10克、草果15克、丁香1克、砂仁5克）B料（料酒500克、酱油400克、老抽200克。
出处
《四川烹饪》
2010年第3期42-43,共2页
Sichuan Cuisine
同被引文献14
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引证文献1
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1陈娟娟,周延清,李静云,张喻,王婉珅,范玉霞,常钊,岳晓杰,苑璐璐.冷藏酱鸭中乳酸菌的分离鉴定及生物学特性研究[J].湖北农业科学,2015,54(3):676-679.
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1白少立.果仁沙茶酱[J].四川烹饪,2010(3):81-81.
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