美味簡單的花椒鴨做起來！

用料

凈鴨

1/4 只

8克左右

香葉

1-2片

青、紅花椒

適量

懶人版花椒鴨的做法

1. 干鍋，放花椒、香葉、鹽一起炒，炒至鹽微發(fā)黃，花椒有淡淡香味飄出。

1. 鴨子洗凈吸干水分，用炒好的上述材料，均勻抹搽在鴨子內(nèi)外側(cè)各處，按摩使之入味。

1. 入冰箱腌制半天入味尤佳；或起碼腌30-60分鐘，再上鍋蒸。

1. 如趕時(shí)間，也可腌制一會(huì)后開最小火，將鴨子兩面在干鍋上微煎一下（不下水、不下油），使鹽快速入味。

1. 水燒開后入蒸鍋，視鴨子大小和老嫩程度，中大火蒸30-40分鐘左右，筷子可輕松插入，拔出來無血水，即熟透。這只鴨子比較嫩，30分鐘已熟透。
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1. 可斬件、可手撕，蒸出來的汁水是精華，倒出來，一部分可蘸著鴨肉吃，另一部分留出來煮面拌面、白灼菜心時(shí)加入做湯汁，都是非常美味的！如果鴨肉比較入味，可不用蘸汁直接入口都很美味了，鴨肉沁入了鹽和花椒的香味，很下飯！