秋鸭肥嫩,价格也正便宜.中秋节家宴桌上来几样鸭菜,不仅应时当令,而且也是川式宴席中不可缺少的美肴.樟菜鸭选仔鸭一只,宰杀后除毛去内脏,洗净,用干布把内外擦干.盐2两、花椒2钱、姜块(去皮拍松)、葱段和适量料酒拌匀后,抹遍鸭身内外,姜葱塞入鸭肚内,约四小时后掏出.将鸭放入开水锅中稍煮,至皮面收缩变紧时捞出.取樟树叶2两,花茶(香片茶)5钱,掺和适量 Autumn duck fat tender, the price is cheaper.Qianqiu Feast table up a few sorts of duck dishes, not only should be seasonal, but also an indispensable Sichuan banquet delicacies. Remove the hair to internal organs, wash, dry with a dry cloth inside and outside. Salt 2 two, pepper 2 money, ginger (peeled and beat), scallion and appropriate amount of wine mix well, wipe duck body inside and outside, ginger Stuffed duck belly, pulled out about four hours later. The duck into the boiling water in the boiled slightly to the skin shrinking tighten remove. Take camphor leaves 2 two, tea (scented tea) 5 money, blending amount