Name: เป็ดตุ๋นรากบัว
Uploaded: 2025-09-24T04:11:01.000Z

หั่นเป็ดเป็นชิ้นๆ แล้วลวกเพื่อดับกลิ่นคาว ผัดจนน้ำมันออกหมด ใส่ต้นหอม ขิง เหล้าจีน ซีอิ๊วดำ ซีอิ๊วขาว โป๊ยกั๊ก และใบกระวาน เคี่ยวไฟอ่อนประมาณ 40 นาที ใส่รากบัว เคี่ยวต่ออีก 20 นาที จนน้ำซุปงวด! รากบัวมีกลิ่นหอม เนื้อเป็ดนุ่มละมุน น้ำซุปอร่อยนี้อร่อยจริงๆ!

เป็ดตุ๋นรากบัว

鸭子斩块焯水去除鸭腥味，入锅炒出油脂，加葱姜料酒老抽生抽和八角香叶，炖煮40分钟，加入莲藕再炖20分钟，收汤即可！莲藕清香，鸭子鲜嫩，美美地炖上一锅，啃得满嘴香！

莲藕炖鲜鸭

鴨子斬塊汆燙去除鴨腥味，入鍋炒出油脂，加蔥薑料酒老抽生抽和八角香葉，燉煮40分鐘，加入蓮藕再燉20分鐘，收湯即可！蓮藕清香，鴨子鮮嫩，美美地燉上一鍋，啃得滿嘴香！

Lotus root stewed duck

Chop the duck into pieces and blanch it to remove the fishy smell. Stir-fry until the fat is released. Add scallions, ginger, cooking wine, dark soy sauce, light soy sauce, and star anise and bay leaves. Simmer for 40 minutes. Add the lotus root and simmer for another 20 minutes until the soup is reduced! The lotus root is fragrant, and the duck is tender. This delicious stew is truly delicious!

오리를 잘게 썰어 데쳐 비린내를 제거합니다. 기름이 빠져나올 때까지 볶습니다. 파, 생강, 맛술, 진간장, 연한 간장, 팔각 아니스와 월계수 잎을 넣고 40분간 끓입니다. 연근을 넣고 국물이 줄어들 때까지 20분 더 끓입니다! 연근의 향이 진하고 오리는 부드럽습니다. 이 맛있는 스튜는 정말 맛있습니다!

연근 조림 오리

アヒルを細かく切り、湯がいて魚臭さを抜きます。脂が出てくるまで炒め、ネギ、生姜、料理酒、濃口醤油、薄口醤油、八角、ローリエを加えます。40分ほど煮込みます。レンコンを加え、さらに20分煮込み、煮汁がなくなるまで煮込みます。レンコンの香りが立ち、アヒルは柔らかくなります。この煮込みは本当に美味しいです！

レンコン煮鴨肉

Thái vịt thành miếng vừa ăn, chần sơ qua cho hết mùi tanh. Xào cho đến khi thịt vịt ra mỡ. Cho hành lá, gừng, rượu nấu ăn, nước tương đen, nước tương nhạt, hoa hồi và lá nguyệt quế vào. Ninh nhỏ lửa trong 40 phút. Cho củ sen vào, ninh thêm 20 phút nữa cho đến khi nước dùng cạn bớt! Củ sen thơm lừng, thịt vịt mềm. Món hầm thơm ngon này thật sự rất ngon!