鹽水鴨，皮白肉嫩、咸鮮回甘。它不僅僅是一道菜，更承載著許多人的味蕾記憶。經過我多次摸索和改良，總結出了一套家庭友好型鹽水鴨做法，簡單易學，味道卻一點不輸外面賣的！今天，我就把這個秘方毫無保留地分享給大家，讓你在家也能輕松做出令人驚艷的鹽水鴨。

食用鹽100克、花椒20克、八角4顆碾碎、香葉4片撕碎、小茴香5克，混合均勻。取無油無水的干凈炒鍋，混合好的腌料倒入鍋中，小火慢慢焙炒，直到鹽粒微微發黃，散發出濃郁的香味。鴨子內外徹底清洗干凈，炒好的椒鹽均勻地、仔細地涂抹在鴨子全身，每一個角落都要抹到。用手反復揉搓按摩，幫助入味。鴨子放入保鮮袋，密封好，放入冰箱冷藏腌制48小時。

取出干腌好的鴨子，用少量清水沖掉表面多余的香料碎。在一個足夠大的鍋中，加入足量清水，加入鹽80-100克、蔥段50克、姜片30克、料酒30毫升。鹵水燒開后，轉小火煮10分鐘，關火，等鹵水完全冷卻。鹵水倒入一個大盆，把鴨子完全浸泡在鹵水中。用一個重物壓住，確保鴨身完全被鹵水淹沒。蓋上蓋子，繼續放入冰箱冷藏進行濕腌，時間12-24小時。

第三步：

從鹵水中撈出鴨子，用清水稍微沖洗一下表面。用S形掛鉤鉤住鴨子的頸部，懸掛在陰涼通風處晾干。直到鴨皮表面干燥，摸上去有些發緊，但又不是完全風干的狀態。如果沒有懸掛條件，也可以將鴨子放在烤網上，放入冰箱冷藏風干。

第四步：

取一個深鍋，放入足夠淹沒鴨子的清水。加入八角2顆，桂皮一小段，香葉2片，白芷2片，蔥結1個，姜片幾片。大火燒開后轉小火，煮10-15分鐘，讓香料味充分釋放到水中。鴨子輕輕放入鍋中，將火力調到最小，保持水面微微冒小泡，燉40-50分鐘。用勺子撇去浮沫，鴨子煮熟后，關火。不要立即撈出，讓鴨子在原湯中浸泡自然冷卻，浸泡至完全冷卻。鴨子瀝干湯汁，斬件裝盤。

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當精心制作的鹽水鴨終于呈現在眼前，那潔白的鴨皮，粉嫩的鴨肉，還有空氣中彌漫的淡淡咸香，足以讓人垂涎三尺。夾一塊入口，鴨皮Q彈，鴨肉緊實而不失細嫩，咸度恰到好處，細細品味，還有花椒和各種香料帶來的復合香氣在口中回蕩，那滋味，真是妙不可言！