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, is one of the classic Han traditional dishes in 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 delicious for the food to be eaten by the eaters.
raw material
1 fat duck (weighing about 1500 grams), 52 grams of peppercorns, 1 gram of monosodium glutamate, 1.5 grams of pepper powder, 50 grams of rice wine, refined salt, mash juice, 15 grams of sesame oil, 1000 grams of cooked vegetable oil (about 100 grams), sawdust 500 grams, cypress leaves 750 grams, camphor leaves 50 grams, tea leaves, camphor wood chips, 1.5 grams of flowering onions, a little sweet noodle sauce.
make
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.
Production key
(1) The duck should be washed before making, and soaked with water with salt and pepper to remove the odor and inhale the salty taste.
(2) Smoke well so that it inhales the smoked taste. Fry in oil until the skin is crisp, take it out, do not burn it, otherwise it will have a bitter taste.
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