Making "camphor Tea Duck" by Traditional Ancient Method

Making "camphor Tea Duck" by Traditional Ancient Method

1. Purified duck, Shaoxing Huadiao wine, pepper, pepper, salt, scented tea, brown sugar, camphor sawdust, cypress leaves, napkin or straw paper, green onions, ginger, peanut oil, flour, dry yeast, sugar, warm water.

2. Sprinkle Shaoxing rice wine on the washed duck body and inner chamber, and spread it evenly by hand.

3. Sprinkle with salt, pepper and sesame pepper.

4. Massage the duck body with your hands until the salt is melted. Rub the legs and thick parts of the duck for a while, and apply it to the inside of the duck.

5. After the salt is melted, wipe the duck body with your hands, and then sprinkle the pepper used for rubbing the duck on the duck body, and hang the duck blank with a hook to marinate for 8-12 hours.

6. Use a wok for cooking vegetables on the fire, spread four napkins inside, and sprinkle camphor wood chips and cypress leaves on the paper.

7. Pour brown sugar and tea leaves on top and mix well.

8. Put an iron rack in the pot.

9. Put the duck billets that have been marinated for 12 hours on the iron rack.

10. Cover the pot and turn on medium heat to heat. After the pot smokes, change to low heat. After smoking for 5 minutes, turn off the heat. At this time, do not leave the lid open, then simmer for 3 minutes, then open the lid to let out the smoke, pay attention, Don't forget to turn on the exhaust fan during this operation.

11. Take the smoked duck blanks out and put them in a basket, put the sliced ginger and green onions on the smoked duck blanks, and steam them over a medium heat for two hours.

12. Steam in a basket over medium heat for two hours and take out.

13. If the green onion and ginger are not detected, control the soup in the duck's chamber and keep it warm for later use.

14. Put 2 grams of dry yeast and 10 grams of sugar in the flour, mix well, and hydrate the noodles with warm water.

15. After the dough is closed, cover it with plastic wrap and leave it to ferment for 30 minutes at room temperature of 28 degrees Celsius.

16. Take out and knead the noodles, pull 10 uniform noodles with your hands, and relax the noodles for 10 minutes.

17. Use a rolling pin one by one to roll into thick oval noodles, apply a little oil and fold to make a lotus leaf clip. Put the lotus leaf into a cage and steam it with cold water. After the water is boiled, steam it for 7 minutes.

18. Heat up a frying spoon, add peanut oil and cook 70% of the heat, add the steamed whole duck, and fry the back first.

19. When frying, use a spoon to continuously pour the hot oil on the duck breast, then turn over and fry the duck breast again, fry it back and forth twice, remove it, raise the oil temperature to 80% hot, and then fry the duck in the pan again. Can be fished out.

20. Control the oil in the duck body and the chamber, put it on the cutting board and start cutting the code plate. When cutting, first remove the duck legs with a knife, and then cut the duck body sideways and cut off the duck breast. At this time, you can Boneless can also be boned.

21. Put the duck wings on one end of the plate first, then cut the duck back into several pieces and place it in the middle of the plate. After that, cut the duck legs into suitable pieces on both sides of the duck back, and finally chop the duck breast neatly. Cover the middle of the plate in a strip, which means that the code plate is completed.

22. A plate of lotus leaf clamps are attached when the fried camphor tea duck is served on the table.

23. When eating, you can use the lotus leaf to sandwich the duck meat. It can also be served with some sauces, green onions, melon strips, etc. It does not match. You can also use a larger long plate with the camphor tea duck in the middle. There are lotus leaf clips all around, which are also very beautiful. The operation is now complete.

Tips:

The characteristics of camphor tea duck; the color and luster are red, the duck skin is oily, the skin is crispy, the flesh is tender, the aroma is strong, the pepper is fragrant, and the aftertaste is endless.



Tips;

1. When buying ducks, it is best to choose tender quality, take the lead, smooth and complete skin, and small evisceration. It is a pity that the duck I bought does not have a duck head, ha ha! The Zhangcha duck made by only a complete duck has a beautiful appearance and code plate.

2. When pickling, be sure to use good Shaoxing rice wine. A bottle of Shaoxing Huadiao wine for 11 yuan is good, and cooking wine must not be used instead. In addition, you must pay attention to the massage and rubbing of the duck body in place. The legs and chest are the key points. Rub it several times. It is best to rub the salt until it melts. The marinating time should not be too short, otherwise, the taste of pepper and salt will not get in, and the produced camphor tea duck will be much inferior, because pepper, sesame pepper, salt and Shaoxing yellow wine are the main flavor ingredients of camphor tea duck. .

3. When smoking, it is best to use camphor leaves and camphor sawdust. If it is not, it can be replaced by white pine sawdust. Although the taste is slightly worse, it is better than nothing. I have tasted it in the past and the taste is okay, haha! The cypress leaves are everywhere, so cutting some is enough.

4. It is best to use jasmine tea for tea. You don't need to use the expensive one, just tens of yuan per catty, 5-8 grams at a time. The brown sugar is used for better coloring after smoking, but it will not fade for a long time. Do not eat after steaming. It can be frozen and stored. When you eat it, it can be fried in the pot after it is steamed. Make a few more pieces at a time. Question, don’t forget to seal it in a fresh-keeping bag before freezing.