Famous Snacks Can Also be Made Dishes---youxi Bu Duck
by Still good food
Favorite
Difficulty
Normal
Time
30m
Serving
2
The production of "Bu Duck" in Youxi, Fujian has a history of more than 100 years. In local festivals, weddings and birthdays, smoked "Bu Duck" is generally used to entertain guests. The so-called "Bu Duck" is a duck smoked with rice and tea. "Bu Duck" has a unique smoky aroma. If there are important guests at home, the host will use duck legs to entertain. The people of Youxi are very hospitable. A large duck leg, two fried eggs and homemade red wine are placed in a bowl, and guests are invited to eat. It was the first time my husband came to my house to see such hospitable parents. He was shocked by this big bowl of duck eggnog. A super big duck leg is enough for a full meal, and he who doesn't know how to drink is a little scared. But nowadays, it is stricter to catch drunk driving. Generally speaking, the host will not force it to drink.
Production method: 1. Choose a fat duck (about 1.75 kg) and clean it up. Use bamboo sticks to support the whole duck, then adjust the salt, MSG, garlic, chili and chili juice to apply to the duck, and marinate for a whole morning.
2. Then spread 100 grams of rice and a pinch of tea on the bottom of the dry iron pot, put a wire mesh (the wire mesh is about 15 cm from the bottom of the pot), put the duck on the wire mesh, cover the pot and cover the gaps Enclose it with a damp cloth and make sure it is airtight. Use a small fire under the stove to slowly burn the rice and tea leaves at the bottom of the pot into smoke, so that the whole duck is smoked.
4. When the smoke from the side of the pot turns from white to yellow, it can be out of the pot.
5. When it is ready to be eaten, it is ready to be eaten when it is steamed, chopped, and plated.
Product features: The duck body is yellowish teeth, shiny and shiny, with crispy skin and tender flesh, and the aroma is tangy. Deboned slices and serve on a plate. Dip it with garlic, vinegar and wine, the flavor is full."
Production method: 1. Choose a fat duck (about 1.75 kg) and clean it up. Use bamboo sticks to support the whole duck, then adjust the salt, MSG, garlic, chili and chili juice to apply to the duck, and marinate for a whole morning.
2. Then spread 100 grams of rice and a pinch of tea on the bottom of the dry iron pot, put a wire mesh (the wire mesh is about 15 cm from the bottom of the pot), put the duck on the wire mesh, cover the pot and cover the gaps Enclose it with a damp cloth and make sure it is airtight. Use a small fire under the stove to slowly burn the rice and tea leaves at the bottom of the pot into smoke, so that the whole duck is smoked.
4. When the smoke from the side of the pot turns from white to yellow, it can be out of the pot.
5. When it is ready to be eaten, it is ready to be eaten when it is steamed, chopped, and plated.
Product features: The duck body is yellowish teeth, shiny and shiny, with crispy skin and tender flesh, and the aroma is tangy. Deboned slices and serve on a plate. Dip it with garlic, vinegar and wine, the flavor is full."
