Camphor tea duck is a traditional Sichuan dish, the restaurant head is generally made with about three months of whole duck, but because the whole duck is too large, there is no experience in the process of pickling and drying, it is easy to deteriorate and stink, so I teach you a simple version today, use duck legs to make this famous dish, this is also the first dish we eat with one duck and five.
Ingredients:
Two fresh duck legs
Seasoning accessories:
Rapeseed oil to taste, green onion 10g, ginger 5g, five-spice powder 20g, salt 2g, white wine 20g, camphor leaves to taste, jasmine tea to taste
Enjoy the process:
1: Place the green onion, salt, five-spice powder and white wine in a bowl in turn
2: Knead and mix the ginger and shallot juice evenly for a more harmonious aroma
3: Spread the duck legs evenly
4: Refrigerate and marinate for more than 8 hours
5, the pickling time is enough to take out the rope to hang the wind, use a fan in the summer, hang directly outdoors in the winter, let the skin of the duck leg tighten, the taste is better, generally blow for 3-4 hours
6: Remove the duck legs after drying
7: Place an iron pot on the stove, chop the leaves of the camphor trees and mix the appropriate amount of jasmine tea
8. Put the bracket on it, put the duck legs flat on the rack, and open the fire
9. Cover after the smoke comes out, turn off the low heat and smoke
10. Turn over after 20 minutes to make the duck legs taste evenly
11. You can take it out after one hour
12: Steam in a steamer for 30 minutes
13: Add the steamed duck thighs at 50% oil temperature, let the duck skin be crispy and colored
14: After frying, it is slightly cold and can be chopped into small pieces to eat
These are my two bestsellers in food, and they are available in major bookstores such as Dangdang.com, JD.com, Taobao, and Wenxuan. Hope you enjoy it
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