Camphor tea duck
Main ingredients and accessories
A fat duck ... 2000 grams of rice wine ... 25 grams of fat duck ... 25 grams of rice wine
Sesame oil...⋯⋯⋯⋯10 g Sichuan salt...⋯⋯⋯⋯ 10 g
Flower tea...⋯⋯⋯⋯⋯50 grams of peppercorns... ⋯... 1 g of peppercorns...
Camphor leaf...⋯⋯⋯⋯50 g pepper... 1.5 g
Straw... 500 g mash juice... 500 g... 50 g
Pine branches⋯⋯⋯500 g Cooked vegetable oil⋯⋯⋯ 1000 g
Cooking method
1. Cut the net duck from the back and tail across the 7 cm long mouth, remove the internal organs, cut off the anus and wash it. Put the rice wine, mash juice, pepper, Sichuan salt and peppercorns in the basin and spread the duck body, marinate for 8 hours, then blanch it in boiling water, tighten the skin, dry the water and put it in the smoker. Mix with flower tea, straw, pine branches and camphor leaves to make a mixture, smoke until the duck skin is yellow, take out, then put the duck into a large steaming bowl, basket and steam for 2 hours, out of the basket to let it cool.
2. Put the wok on high heat, cook the vegetable oil until it is 80% hot, put in the fumigated duck and fry until the duck skin is crispy, brush with sesame oil, chop the duck neck into 2 cm long segments, put it in the middle of the dish, and then chop the duck body into 4 cm long and 2 cm wide strips (duck skin facing up), cover the duck neck block, arrange it into a duck shape, and serve with lotus leaf soft cake.
Process critical
The production of "camphor tea duck", according to its operating procedures, can be divided into: pickling, playing the role of seasoning; lavender, playing the role of adding flavor and coloring; steaming, playing the role of soft and cooked; frying, crispy skin, hot dishes before the table. Each process has strict technical requirements. The time of pickling should be properly grasped, so that it is salty and moderate; smoking requires uniform coloring, especially to prevent the use of cold smoke to smoke the duck, so as not to make the duck black and taste bad; when steaming, strive to get home with fire, so as not to rot; when frying, it is necessary to correctly grasp the oil temperature, so that the finished skin and crispy meat can be tender without hurting the oil.
Flavor characteristics
1. "Camphor Tea Duck" is a prestigious and unique dish in Sichuan cuisine. For the feast, after the multi-tailed first dish, bring the lotus leaf cake as the first line of dishes. 2. "Camphor tea duck" into a dish of red and bright color, shaped like a whole duck, the skin is crispy and tender, eaten while hot, fresh and fragrant, the more chewy the more fragrant, the aftertaste is long.