Spend a day making a tea duck, the taste is comparable to the famous Sichuan dish camphor tea duck.
Tea duck is also a kind of smoked duck, the production process of tea duck is very complicated, first of all, pickling, fresh duck meat added to the seasoning needs to be pickled for at least 10 hours to taste; followed by air drying, pickled duck meat needs to be hung in the ventilation place to dry for about 6 hours; the next is the most critical step, smoking, using a small fire to force out the aroma of tea leaves and osmanthus flowers, so that its fragrance can penetrate into the duck meat, the smoked duck meat color is date red to be considered successful; finally the duck meat is steamed fried crispy skin, chopped on the plate.
A day of kung fu one dish, the whole process is made of pickling, air drying, smoking, steaming, frying five processes, the finished product color brown red, crispy outside and tender inside, salty taste, and with a unique fragrance of tea. Tea duck takes too long, many people are troublesome, generally easy not to be patient at home to make, choose to go outside to buy ready-made. I think that delicious things need to take time, when this tea fragrant duck is sent to the circle of friends, a Sichuan neighbor asked, can you come to rub rice tomorrow? Of course!
Let's follow the corn to see the home-cooked recipe of tea duck!
<h1>Tea fragrant duck</h1>
【Preparation ingredients】 Duck, black tea, osmanthus flowers, green onion, ginger, mash, salt, sugar, allspice powder
【Production process】1: Clean the duck feathers, wash them with water and drain them and cut them into two halves.
The wok at home is relatively small, so only half of the duck is used and then cut in half, which is conducive to the next production.
2: Then prepare some shallots and ginger, mash, salt and five-spice powder, squeeze out the shallots and ginger water by hand to make a marinade for later.
3: Then spread the marinade evenly on the duck, massage the duck for a few minutes to make it taste evenly, then seal the plastic wrap and refrigerate it for overnight.
The pickling time takes at least 10 hours to taste, and it is generally handled at night and pickled overnight. Refrigerate and marinate at high temperatures to prevent the duck from spoiling.
4. After 10 hours, hang in the ventilation place and dry until the skin tightens and dries, this process takes at least 8 hours, and you can also use a fan to blow for 5 hours.
5: Start the bacon, spread the tin foil in the iron pot, and add black tea, osmanthus and sugar.
6: Then put in a steamer, put the duck meat on the steamer, cover the pot, turn on the medium heat, and wait until the smoke is smoked and immediately reduce the heat to smoke.
7, smoked for 15 minutes after turning over and then smoking, you see, only smoked for 15 minutes the color turned yellow, very beautiful, cover the pot lid and continue to smoke for 1 and a half hours.
The smoking process was too long, and I was hungry, so I went to order a brine duck leg rice and ate it.
8, the marinated duck rice is finished, open the pot lid to see how the duck meat is smoked, wow ~ beautiful, so fragrant!
9: Then take the duck out and put it in the steamer on medium-low heat for 30 minutes, and it is a long wait.
10, after steaming, hang up the drainage soup, put cooking oil in the wok and heat it, insert a wooden chopstick when it is about 50% or 60% hot, and the wooden chopsticks bubble up the oil temperature. Then add the steamed and drained duck meat, use a spoon to continuously scoop hot oil on the duck, fry the duck meat until brownish red, the skin becomes crispy and the oil can be controlled.
The fried duck is slightly cooled, and then cut into large pieces and plated, and this tea-flavored duck is made. Bright red color, unique tea aroma, crispy outside, salty taste, and a strong smoky taste, eat a bite, really aftertaste ah!
<h1>Corn after meal summary:</h1>
1, duck meat must be selected fresh and odorless.
2, when marinating, you should rub the duck body by hand, the marinating time is generally more than 10 hours, and the heat of the day needs to be refrigerated and marinated in the refrigerator to prevent deterioration.
3. In addition to black tea, osmanthus and sugar, smoked materials can also add pine leaves and camphor leaves.
4, when frying, you must control the dry soup, otherwise it is easy to burst the oil and burn.
I am a corn lover who loves food, a super foodie who is particularly wordy and even a dog. If you find this article helpful, you're welcome to follow, like, or bookmark. Corn also updates from time to time on the simple preparation of home-cooked delicacies, thank you very much for reading!