Camphor tea duck is a famous dish in Sichuan cuisine. This dish is carefully selected and finely made, and it is a fat and tender duck listed in autumn, which is pickled, smoked, steamed and fried in four processes, so it is also known as "four camphor tea duck". In 1954, Premier Zhou went to Geneva to attend the conference, accompanied by The famous chef Fan Junkang of Sichuan cuisine, at the end of the meeting, Premier Zhou invited Swiss celebrities, comedy master Chaplin was also a guest, when Chaplin ate Fan Junkang's camphor tea duck, the praise was "a delicious taste of a lifetime" and very humbly proposed to the Prime Minister to send him one to take home to eat. He told Fan Junkang that he would go to Beijing to learn from him about this duck's practice.
Prime Minister forever
Ingredients: 1 fat duck (about 1500 g)
Seasoning: 2 grams of peppercorns, 7 grams of refined salt, 1 gram of monosodium glutamate, 25 grams of cooking wine, 1.5 grams of pepper powder, 50 grams of mash juice, 10 grams of sesame oil, 1 gram of fire salt, 1000 grams of vegetable oil (consumes 100 grams) smoke (camphor leaves, flower tea, cypress branches, sawdust, etc.)
Preparation: 1, the duck is cleaned, cut about 6 cm of the mouth in the back and tail of the duck, remove the internal organs, and wash. Take a bowl, add peppercorns, salt, cooking wine, pepper, mash juice, mix well, spread on the inside and outside of the duck body (the thick part of the meat is more smeared), put into the pot and marinate for 12 hours. Then blanch in a pot of boiling water until tightly skinned and fished out, let dry the water.
2, use a large waste iron pot on the stove, put the smoking material on the bottom of the pot, and then put a grate, the duck is placed on the grate, heated over low heat, smoked until the duck skin is yellow (turned over halfway), and then put into the cage to steam, take out and cool.
3, put the pot on the high heat, put the vegetable oil to 70% of the oil temperature, put in the duck fried until the skin is crispy, brown and red when fished out, brush with sesame oil.
4, first cut the duck neck into about 2.5 cm long segments into the middle of the dish, the duck body into about 3.3 cm long, 1.5 cm wide a note, the duck skin up cover on the duck neck, the duck head to the mouth shell, cut in half, duck legs cut two knives into pieces, duck wings cut into two sections, and then placed into the plate to form, surrounded by lotus leaf cakes.
Pay attention to the "farmhouse cook Mingge" as long as the heart, everyone is the "god of food"