Camphor tea duck is a famous dish of Sichuan cuisine feast. This dish is made of Chengdu South Road duck, with sugar, wine, green onion, ginger, cinnamon, tea, star anise and other more than a dozen seasonings, with camphor wood chips and tea leaves smoked, so the name "camphor tea duck". Its skin is crispy and tender, the color is rosy, the taste is delicious, and it has a special aroma of camphor tea. After tasting it, many Chinese and foreign customers praised it, saying that it was comparable to Peking duck. When Sichuan celebrity chefs visited Hong Kong, many customers praised this dish after eating it, saying that it is "a sichuan famous dish that integrates color, aroma, taste and shape", which has caused a great sensation from people from all walks of life, and its reputation has gradually spread overseas, and now many overseas Chinese and international friendly people who travel to Sichuan must taste "camphor tea duck". Camphor tea duck is made using a fried cooking method. Raw material processing should be meticulous,
Ingredients pure chest duck prefabrication: marinated → boiled in water→ oven smoked → steamed. After the cooked duck is fried until the duck skin is crispy, it can be processed with bone into strips that are 4 cm long and about 2 cm wide, and the head and neck are cut into sections of about 2 cm to form a duck shape and a human plate; or boneless cut into pieces and neatly placed on the plate. The finished product is required to be ruddy in color, salty in taste, rich in smoke, and tender in the skin. Assess the knife techniques, seasoning methods and heat application skills of key raw materials.
To prepare the camphor tea duck:
Ingredients: duck 1700 g
Seasoning: star anise, peppercorns, tangerine peel, cinnamon, herb flavor, lark grass, grass cardamom, salt, green onion, ginger, black tea each appropriate amount
Directions: 1. Open a 6 to 7 cm long mouth on the back and tail of the bare duck, dig out the internal organs, cut off the duck's cheeks on the anus, and wash.
2, put the spices (first use a cloth bag to bundle the mouth tightly, spices: large ingredients, peppercorns, tangerine peel, cinnamon, row grass, spirit grass, grass and fruits) into a dry pot, add enough water (must submerge the duck), put it on the fire to cook the brine, leave the stove to cool, skimming the foam impurities on the brine surface. Then the duck is immersed in the brine, so that the marinade penetrates into the duck meat to increase the spices and color, spring and winter savings need to be soaked for 6 hours, summer and autumn saving soaking for 4 hours, too long duck skin may turn black, soaked after taking out to dry.
3, in another pot put camphor wood chips, black tea leaves, fruit peel (how much informal, any peel can be) and other smoking materials to burn the smoke, smoke for about 15 minutes, see the duck skin is pale yellow stop, take out the duck basket steamed to seven ripe, and then fry in a large hot oil pan until the duck skin turns golden yellow, when the meat is cooked but not rotten, cut off the neck, remove the legs and wings, the duck body in half, and then cut 3 cm long, 1 cm wide strip, put into the plate, put into the shape of the duck (the meat is on top, the head is split), that is.
Features: This dish is bright red, crispy and crispy, snacks and feasts can be applied.
Tips: 1, because there has been a frying process, you need to prepare about 1500 grams of vegetable oil;
2, grass cardamom is also known as grass fruit;
3. In addition, an appropriate amount of camphor wood chips and fruit peels can be added to strengthen the aroma.
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