tea-smoked duck

1

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

2

Sprinkle Shaoxing rice wine into the washed duck body and inner chamber, and spread evenly with your hands.

3

Sprinkle with salt, pepper and pepper.

4

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

5

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

6

Use a stir-frying iron pot to make it on the fire, spread four napkins inside, and sprinkle camphor wood chips and cypress leaves on the paper first.

7

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

8

Put an iron frame in the pan.

9

Place the duck billet that has been marinated for 12 hours on an iron rack.

10

Cover the lid and turn on medium heat. Change to light heat after smoke starts in the pan. Turn off the heat after smoking for 5 minutes. At this time, don't open the lid first, simmer for another 3 minutes, then open the lid to let off the smoke. Pay attention, Don't forget to turn on the exhaust fan when operating at this stage.

11

Take out the smoked duck blank and place it in the steamer. Put the cut ginger slices and green onions on the smoked duck blank, steam it over medium heat for two hours and take it out.

12

Steam over medium heat for two hours and remove.

13

Do not detect onions and ginger, and control the soup in the duck chamber and keep warm for later use.

14

Add 2 grams of dry yeast and 10 grams of white sugar to the flour and mix well, and mix with warm water.

15

Cover the dough with plastic wrap and ferment at room temperature of 28 degrees Celsius for 30 minutes.

16

Remove and knead the dough evenly, grab 10 evenly distributed dough with your hands, and relax the dough for 10 minutes.

17

Use a rolling pin to roll into thick oval dough sheets one by one, apply a little oil and fold to make lotus leaf clips. Put the lotus leaves in the cage and steam with cold water. After the water boils, steam for another 7 minutes.

18

Heat a stir-fry spoon on fire, add peanut oil and cook 70% heat, add in the steamed whole duck, and fry the back first.

19

When frying, use a spoon to evenly sprinkle hot oil on the duck breast, then turn over and fry the duck breast again, turn and fry it twice, remove it, raise the oil temperature to 80% heat, and then put the duck into the pan and fry it once. Remove it out.

20

Control the oil in the duck body and chamber, place it on the chopping board and start cutting the pieces and picking plate. When cutting, first remove the duck legs with a knife, and then cut the duck body sideways and cut off the duck chest. At this time, you can Remove the bones or wear the bones.

21

First stack the duck wings on one end of the plate, then cut the duck back into several pieces and place them in the middle of the plate. Then, cut the duck legs into suitable pieces and place them on both sides of the duck back. Finally, cut the duck breasts neatly into strips. Cover the middle of the plate, and the plate is completed.

22

Serve the fried camphor tea duck with a plate of lotus leaf clips.

23

When eating, you can eat the duck meat with lotus leaf clips. You can also add some sauces, shredded green onions, melon strips, etc., or you can not match it. You can also use a larger long plate, put the camphor tea duck in the middle, and put it around it with lotus leaf clips. It is also very beautiful. At this time, all operations are completed.

Characteristics of camphor tea duck: jujube red color, bright and oily skin, crisp skin and tender meat, strong aroma, pepper aroma, tea aroma, endless aftertaste. Warm tips: 1. When buying ducks, it is best to choose ones with tender quality, lead, smooth and complete skin surface, and small clean bore incision. It is a pity that the ducks I bought do not have a duck head, haha! The camphor tea duck made from only complete ducks will be beautiful in shape and size plate. 2. When marinating, be sure to use good Shaoxing rice wine. Shaoxing Huadiao wine at 11 yuan per bottle is good. You must not use cooking wine instead. In addition, be sure to pay attention to the massage and kneading of the duck body in place. The legs and chest are the focus. Rub it several times and rub the salt until it melts. The curing time should not be too short, otherwise, the taste of pepper and salt will not be able to enter, and the camphor tea duck produced will be much inferior, because pepper, pepper, salt and Shaoxing rice wine are the main flavor raw materials of camphor tea duck. 3. When smoking, it is best to use camphor leaves and camphor wood chips. If there are no ones, you can use white pine wood chips instead. Although the taste is a little worse, it is better than nothing. I have tasted it in the past, and the taste is okay. Hehe! The cypress leaves are everywhere, so cutting some is enough. 4. It is best to use jasmine tea for tea, not the very expensive kind. It costs tens of yuan per pound, and only 5-8 grams at a time will do. Put brown sugar in order to color better after smoking. It can keep the taste intact for a long time. Don't eat it after steaming. You can store it frozen. When eating, put it in the cage and steam it thoroughly and then put it in the pan. It is no problem to make a few more at a time and save it. Don't forget to seal it with a plastic preservation bag before freezing it.