Camphor tea duck is a kind of smoked duck, exquisite production, strict requirements, the color of the dish is golden red, crispy on the outside, with the special aroma of camphor wood and tea leaves, is one of the classic traditional dishes of Sichuan Province, belongs to Sichuan cuisine. This dish is carefully selected and carefully prepared. It is made of fat and tender duck listed in autumn, which is made by four processes: pickling, smoking, steaming and frying. Among the four processes, the selection of camphor leaves and flower tea leaves is the most critical. The camphor tree is an evergreen tree that grows in warmer ground, with oval leaves and a rich aroma of camphor trees, which is a major feature of this dish with the tea smoked duck. This dish is also very exquisite on the plate, after the whole duck is smoked, it should be cut and shaped, and restored to the plate, so that the duck is not only delicious meat, but also good shape. It is served with ''Lotus Leaf Soft Cake'', which is especially flavorful for the spoilers. Features of the dish: the appearance of red and yellow tempting, crispy inside, with the special aroma of camphor wood and tea, the flavor is salty, after the entrance of the wine gradually emitted with chewing, the fishy effect is very good, the meat aroma is rich, if accompanied by fruit wood or tea to smoke, the flavor is better, the smoked duck surface is a standard brown and yellow smoked color, for the authentic camphor tea duck flavor. Its nutritional value is also very high, and the proteins in duck meat are mainly myoplasmic proteins and myocoagullins. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, the rest is non-protein nitrogen. The more nitrogenous extracts in meat, the more delicious the taste. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Old duck meat has more nitrogen extract than young duck meat, and wild duck contains more nitrogen extract, so the soup of old duck is more delicious than that of young duck, and the taste of wild duck is better than that of old duck. In addition, when cooking, adding a small amount of salt can effectively dissolve nitrogen-containing extracts, which will obtain a more delicious broth.
Camphor tea chicken
Ingredients: 1 fat duck, peppercorns, monosodium glutamate, pepper, rice wine, salt, mash juice, sesame oil, cooked vegetable oil, sawdust, cypress leaves, camphor leaves, tea leaves, camphor wood chips, flowering green onions, sweet noodle sauce.
Procedure
1. Slaughter the duck and clean the hair, cut a 7 cm long mouth across the tail of the back, remove the internal organs, cut off the anus, and wash it. Put about 2000 grams of water in the basin, add 20 peppercorns and fine salt, put the duck into the maceration for about 4 hours and fish out, and then put it into the pot of boiling water to blanch slightly, take out the skin tightly, and dry the water. Take 50 grams of peppercorns, 500 grams of sawdust, 750 grams of cypress leaves, 50 grams of camphor leaves, mix well, put them in the smoker to light a cigarette, cover it with bamboo smoke, put the duck in the cage, smoke for 10 minutes, turn it over, add tea leaves and camphor wood chips to the smoking medium, smoke for another 10 minutes, and take out when the duck skin is yellow.
2. Mix the rice wine, mash juice, pepper and MSG into a juice, spread evenly on the duck skin and in the belly of the duck, put the duck into a large steamer basket, steam for 2 hours, take out and let cool.
3. Heat the frying pan until 80% hot, fry the duck until the duck skin is crispy and fished out, brush with sesame seeds. Finally, cut the duck into small strips 3 cm long and 1.5 cm wide and plate them, and put the skin on the neck of the duck facing upwards and pose in the shape of a duck. When serving, mix 5 grams of sesame oil with a little sweet noodle sauce, divide into two plates, and put the flowering shallots into two small plates and serve around the four sides of the duck.
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