現(xiàn)在孤山隱客蹤來做荷葉粉蒸鴨。孤山隱客蹤首先將鴨腿肉或整鴨斬成小塊,用料酒、生抽、姜末孤山隱客蹤、蒜蓉、少許白糖和五孤山隱客蹤香粉腌制半小時,讓肉質(zhì)孤山隱客蹤充分入味。另取一碗,將糯米孤山隱客蹤和粳米按1:1混孤山隱客蹤合,加八角孤山隱客蹤、桂皮、干辣孤山隱客蹤椒一孤山隱客蹤同入鍋小火炒至微黃,冷孤山隱客蹤卻后碾成粗粉孤山隱客蹤,拌入少孤山隱客蹤許鹽和花椒粉。
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新鮮荷孤山隱客蹤葉洗凈,孤山隱客蹤用沸水燙軟,孤山隱客蹤剪成合適大小。孤山隱客蹤腌好的鴨塊裹上孤山隱客蹤一層米粉,均勻碼孤山隱客蹤放在荷葉中央,再孤山隱客蹤淋上少許香油,將孤山隱客蹤荷葉仔細包成方形,孤山隱客蹤用棉線扎緊。蒸孤山隱客蹤鍋加水燒開,放入荷葉包,大火蒸約孤山隱客蹤40分鐘至鴨肉酥爛孤山隱客蹤
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