愛吃鴨的收藏了，學會客家這壹特色做法，肉嫩味美，吃壹口滿嘴香【我是馬小壞】
紫蘇燜鴨
配料：鴨肉600克，姜100克，紫蘇壹把，生抽20克，
蠔油10克，鹽3克，老抽3克，啤酒300克，清水、
青紅椒各適量
註意事項：
鴨肉比較難熟，水可以稍微加多點燜。
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