Introduction: Hello, dear friends, hello, today Xiaobian to share this dish is called soufflé camphor tea duck, which is a food that needs to be made by four processes of purchase, smoke, steaming and frying, although the production process is more delicate, but the duck produced is brown and red, the skin is crispy, the egg paste is crispy, very delicious, and then Xiaobian will share the production method of this delicacy to everyone.
Name of the dish: Soufflé camphor tea duck.
Prepare the ingredients
Ingredients: 1 duck in a water basin, 1 egg, 12 lotus leaf cakes.
Seasoning: 100 grams of white onion, 1500 grams of clear oil will lose about 100 grams, 50 grams of green onions, 100 grams of noodle sauce, 40 grams of ginger, 40 grams of edible salt, 1 gram of peppercorns, 50 grams of cooking wine, 15 grams of sugar, 20 grams of white wine, 1 gram of pepper noodles, an appropriate amount of dried bean flour, an appropriate amount of fumigation (appropriate amount of camphor leaves, a moderate amount of grain grass, a moderate amount of tea leaves, a moderate amount of cypress branches, a moderate amount of sawdust).
Preparation method
Step 1: First of all, we will remove the abdominal internal organs of the duck we bought back, then remove the feet, then wash them with water, put them in a basin, add the right amount of sugar, the right amount of peppercorns, the right amount of white wine, the right amount of edible salt, the right amount of pepper noodles, the right amount of cooking wine, after mixing well, and then evenly smear on the inside and outside of the duck's body, in the duck breast and legs to be smeared a little more, and then put into the plate, and then add the right amount of green onion and the right amount of ginger slices, if it is in hot weather, it needs to be marinated for 8 hours, If it is a cold weather, it needs to be pickled for 12 hours, in the process of salting, it needs to be turned once, after marinating, then you can take out a pot, add water to the pot to blanch the soup, wait until the skin of the duck is tightened, you can take it out, dry the water.
Step 2: Put the prepared filling in the smoker, burn it first, wait until the black smoke has cleared, then hang the dried duck in the smoker, then close the door, wait until the duck's whole body is smoked red and yellow, and there is no smoke smell, you can take it out and put it on the plate, and then put it into the steamer basket, steaming for about 40 minutes or so.
Step 3: After removing the duck, then you can remove the duck head and neck, remove the cheek, cut it from the back, then remove the bone, draw about five knives from the hall, then you can take out a bowl, put the appropriate amount of egg liquid and dried tofu in the bowl, use chopsticks to make it evenly into a paste, and then evenly apply it to the duck.
Step 4: Take out a clean pot, put the right amount of vegetable oil in the pot, wait until the oil in the pot is about 60% hot, you can put the duck into the pan to fry it, and then fish it up, wait until the oil temperature rises, put the duck into the pot again, fry it until the outside is crisp and tender, and then fish it out on the cutting board, chop it into 4 cm large strips, make the duck skin face up neatly on the plate, and then add various sauces according to your preferences and eat it together. Have you learned?