摘要:1.腊香板鹅 特点:平整光洁,色正味美,油香四溢。选鹅整形:挑选当年放养、单只体重不低于3公斤的健壮仔鹅。宰前禁食10~12小时,供足饮水。宰杀时割断气管、食道、血管,放尽余血后,先拔掉绒毛,再放入70~90℃的热水中,充分搅动、浸透,脱尽羽毛,再冲洗去除血迹、皮屑及污物。
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