零陵板鴨怎么吃
永(yong)州零(ling)陵(ling)醬板(ban)(ban)鴨(ya)屬(shu)永(yong)州特產之一(yi),起源(yuan)于清朝末年,素(su)以香、肥(fei)、脆、嫩而(er)聞名,被(bei)稱為永(yong)州一(yi)絕。零(ling)陵(ling)板(ban)(ban)鴨(ya)吃(chi)法(fa)多(duo)樣,有燒炒(chao)(chao)、油(you)(you)炸、汽蒸等。燒板(ban)(ban)鴨(ya)重要的(de)(de)是(shi)(shi)掌握火候(hou),見鴨(ya)皮呈(cheng)紅棕色,就(jiu)(jiu)將(jiang)配制好的(de)(de)佐料(辣(la)椒、生(sheng)姜、大蒜等)入(ru)鍋(guo),然(ran)后(hou)翻炒(chao)(chao)幾下就(jiu)(jiu)出鍋(guo)。若論味(wei)道(dao)油(you)(you)炸板(ban)(ban)鴨(ya)最佳,看到(dao)鴨(ya)皮呈(cheng)金(jin)黃(huang)色,鴨(ya)骨(gu)呈(cheng)棕黃(huang)色就(jiu)(jiu)出鍋(guo)。吃(chi)時(shi),拌少量的(de)(de)八角(jiao)粉、麻油(you)(you)、生(sheng)姜米、碎大蒜、醬油(you)(you)等佐料,又香又脆,是(shi)(shi)送酒的(de)(de)美味(wei)佳肴(yao)。汽蒸板(ban)(ban)鴨(ya),則先需高溫(wen)鹵煮后(hou)小火回酥,這樣蒸出的(de)(de)板(ban)(ban)鴨(ya),肉(rou)爛(lan),絲連,湯鮮,嚼骨(gu)香而(er)有余味(wei)。