Camphor tea duck is a famous dish in the Sichuan-style banquet, and after it is sliced, it is served with lotus leaf cakes, cold mixed cabbage shreds, etc., which not only increases the edibleness, but also relieves the greasiness!
Charcoal roasted duck square
Camphor tea duck is a famous dish in the Sichuan-style banquet, after the four-step process of pickling, fumigation, steaming and frying, the finished skin is crispy and tender, the color is rosy, the taste is delicious, not only famous in Sichuan, but also because of its unique aroma of camphor wood and tea leaves, it is famous throughout the country and overseas, becoming a must-try dish with Beijing roast duck in the mouth of Chinese and foreign gourmets.
This charcoal roasted duck dish has been innovated from the plate, with the duck meat with lotus leaf cake, cold cabbage shredded, green onion, garlic slices, sauce, like eating roast duck with cake meat, which not only increases the edibility, but also relieves the greasy batch pre-production:
1, choose about 4 pounds of fat duck 10 slaughter to clean, with tweezers to clip off the epidermal residual hair, put it on the board, use a knife to cut a mouth about an inch long at the neck, pull out the soft throat and duck throat; cut a knife at the tail of the duck (about two inches long), take out the internal organs, flush out the blood, dry and set aside.
2, pickling: wok heat, sauté 300 grams of salt over low heat until slightly yellow, add 40 grams of peppercorns, 30 grams of fragrant leaves and stir-fry incense, turn off the heat, smear on the skin and inner chamber of the duck that has been cleaned in advance, and rub for a while to make it fully flavored; cooking wine and mash are mixed well according to the ratio of 1:1, also smeared on the outer skin and duck belly, put in the basin for refrigeration and marination for 12 hours.
3. Smoking: Blanch the marinated duck in boiling water until it is tight, remove the water vapor and hang it in the smoker. Cypress branches, sawdust, flower tea, camphor leaves are mixed according to the ratio of 4:4:1:1, put into the bottom of the smoker, put in the red charcoal, close the stove door and smoke for 10 minutes, turn over for another 7 minutes, and then turn the duck down the lighter side, continue to smoke for 5 minutes, at this time the duck skin is dark yellow.
4, steaming: rice wine, mash juice 500 grams each, pepper 15 grams, MONOS glutamate 10 grams mixed into juice, evenly smeared on the duck skin and duck belly. Place the duck in a steaming box and steam for 2 hours, remove to cool, hang and air dry for later.
Cooking process:
Take a duck, fry in 80% hot oil over low heat until the duck skin is crispy, drain the oil, remove the bones and change the duck meat into thick slices, bring a dipping sauce (mix sesame oil with sweet noodle sauce), shredded shallots, garlic slices, cold cabbage shreds (sweet and sour) and steamed lotus leaf cakes.