零陵板鴨怎么吃
永(yong)州(zhou)零陵醬板(ban)(ban)(ban)鴨屬永(yong)州(zhou)特產之(zhi)一,起源(yuan)于清朝末年,素以香(xiang)、肥(fei)、脆、嫩而聞名(ming),被稱為(wei)永(yong)州(zhou)一絕。零陵板(ban)(ban)(ban)鴨吃(chi)法(fa)多樣,有(you)燒炒、油炸、汽蒸(zheng)等。燒板(ban)(ban)(ban)鴨重要的是掌握火候,見鴨皮呈紅(hong)棕(zong)色(se),就(jiu)(jiu)將配制好的佐料(liao)(辣椒、生姜、大(da)蒜(suan)等)入鍋(guo),然后翻炒幾下就(jiu)(jiu)出(chu)鍋(guo)。若論(lun)味(wei)道(dao)油炸板(ban)(ban)(ban)鴨最佳(jia),看到鴨皮呈金黃(huang)色(se),鴨骨呈棕(zong)黃(huang)色(se)就(jiu)(jiu)出(chu)鍋(guo)。吃(chi)時,拌少量的八角粉、麻油、生姜米、碎大(da)蒜(suan)、醬油等佐料(liao),又香(xiang)又脆,是送(song)酒的美味(wei)佳(jia)肴。汽蒸(zheng)板(ban)(ban)(ban)鴨,則(ze)先需高(gao)溫(wen)鹵(lu)煮后小火回酥,這(zhe)樣蒸(zheng)出(chu)的板(ban)(ban)(ban)鴨,肉爛(lan),絲連,湯鮮,嚼骨香(xiang)而有(you)余味(wei)。