Crispy camphor tea duck

1

Wash and drain the white-robed duck, pour appropriate amount of rice wine into the duck body and inner cavity, and wipe evenly with your hands.

2

Prepare the marinade; pour a little MSG and proper amount of salt into the pepper and mix well.

3

Then sprinkle evenly on the duck.

4

After sprinkle with the marinade, massage with your hands, especially the thick parts of the duck leg meat. Rub the duck body for about ten minutes.

5

Then put green onions, ginger slices and pepper into the duck's inner cavity.

6

Put the duck in a basin, cover it with plastic wrap, place it in the refrigerator and marinate for 10-12 hours.

7

After marinating, smoke it; mix the cypress leaves, tea leaves and white sugar well, spread a piece of tin foil in the pan, sprinkle it with the mixed smoking material and place it on an iron grate.

8

Place the marinated white duck on the grate.

9

Place the duck, cover the lid, tightly cover the lid, turn on medium heat and start smoking.

10

Turn off the fire when smoke rises in the pan and simmer for another minute and allow the smoke to remain in the pan for 5 minutes.

11

After the smoke in the pot gradually dissipates, open the lid and take out the duck.

12

Then remove the tinfoil and smoking material from the pan with your hands and discard it. At this time, the pan will be very clean. For example, you can also use straw paper as the bottom without tinfoil.

13

Remove the smoked white-robed duck and place it in the steamer, and place the onions and ginger on top.

14

Cover the lid and steam over medium heat for about one and a half hours.

15

After steaming, pick out the onions and ginger.

16

Lift the steamed duck with a rope, take out the onions and ginger in the chamber, and clean the soup in the chamber.

17

Pour appropriate amount of cooking oil into the pan and heat it until it is about fifty to sixty percent hot. Insert wooden chopsticks to create fine bubbles. Then add the steamed duck and drain the soup and start frying. First fry the duck's back and use a hand spoon to constantly push the duck body so that it does not stick to the pan.

18

At the same time, use a handspoon to scoop hot oil on the duck breast.

19

After frying the duck back and coloring, turn the duck over and fry the other side of the duck.

20

Deep-fry the duck through the skin and color it brownish red. At this time, when the duck feels light and crispy, you can take it out of the pan.

21

Control and drain the oil, place the duck on the chopping board, use a knife to remove the duck meat and duck skin, and cut it into pieces.

22

Bone removal and cutting parts code plate.

23

Serve it with steamed lotus leaf clips before eating.

Characteristics of camphor tea duck: brown-red and beautiful in color, tempting aroma, crispy skin and tender meat, salty and fresh pepper flavor, served with lotus leaves, or served with a large banquet or a small drink.

Warm reminder;
1. Ducks must choose bright and fresh skin color, and it is best to have no peculiar smell, blood and debris in the duck cavity.
2. When marinating, you must rub the whole body of the duck with your hands, especially the duck's legs several times to make it even taste. The marinating time must be long enough, preferably more than ten hours. It can be hung and marinated in winter and refrigerated and marinated in summer, so that it can prevent the ducks from deteriorating during the curing process when the salinity of the ducks is not enough in the early stages.
3. Jasmine tea is appropriate for smoking. In addition, it is best to use brown sugar. Since I don't have brown sugar at home, I use white sugar instead. Another main raw material for fragrance can be selected from camphor leaves, camphor wood chips, cypress leaves, pine leaves or cypress chips.
4. When frying, you must control the soup in the duck chamber in advance, otherwise it will be explosive and easily burned when frying. It is advisable to hang the duck for an hour after steaming, so that the soup will be relatively clean. When controlling duck soup, the tail of the duck should be smooth, and use a knife to make an opening so that the soup does not remain on the tail of the duck.

This delicious dish "Crispy Fragrant Camphora Tea Duck" suitable for home-made food is ready for friends 'reference!