Production materials of Wuwei smoked duck: ingredients: duck, two ducks, two things, onion slices 100g ginger slices 100g fennel 25g.

Teach you how to smoke a duck without doing anything, how to smoke a duck without doing anything, wash the duck, rub it thoroughly with salt, marinate it in the tank for 4 hours, and turn it once in the middle.

Put the duck in boiling water until the skin is tight, hang it at the tuyere and wipe off the leather coat.

Put four thin iron bars in the smoking pot, put the duck back, smoke for 5 minutes, and then turn it upside down for 5 minutes.

Add spices, soy sauce, onion and ginger into a large pot, bring to a boil, then add the duck and stew for 45 minutes, take it out, and cut the duck into pieces.

The method of smoked duck introduces the cuisine and its effects in detail: the recipes of nourishing yin, invigorating spleen and appetizing, and malnutrition in Shanxi cuisine.

Taste: spiced process: smoked duck making material: main ingredient: duck 2000g.

Seasoning: 25g ginger, 25g sesame oil, 5g salt15g pepper, 5g cinnamon, 30g soy sauce, 20g sweet noodle sauce, 30g yellow wine and 30g shallot. Features of smoked duck: this dish is rich in flavor, red and shiny, delicious and smooth, suitable for both hot and cold. Teach you how to cook smoked duck. How to cook smoked duck is delicious. 1. Slaughter the duck, remove the hair, chop off the calf, cut a small mouth 7 cm long from the right wing, take out the internal organs and food, clean the internal cavity and blood stains, and control the water;

2. Salt, soy sauce, yellow rice wine, pepper and cinnamon are mixed to form flavor juice;

3. Spread a layer of flavor juice on the duck, then pour the remaining juice into the abdominal cavity, rinse evenly, and marinate 1 hour;

4. Put into a bowl, add ginger and onion, steam in a cage for about 1.5 hours, and take out;

5. Take a stove with a big stove, first spread a layer of sawdust on the stove, then spread a layer of cypress leaves, light it, burn it slowly, put an iron pot with a diameter of 60 cm on the stove, and add rice, brown sugar, tea and cypress leaves after the pot is hot;

6. When the fire smokes, put the iron grate into the pot, first put the duck back down on the iron grate, cover the pot, and smoke for 30 minutes;

7. Turn the duck over again, so that the abdomen is down, and smoke it for another 30 minutes to take it out;

8. Wipe the duck skin with sesame oil and change the knife to eat;

9. When serving, bring onions and sweet noodle sauce.

Tips for making smoked duck: 1. Duck meat can be cooked with red oil and brine without steaming, draining and smoking according to the above method, and the taste is more mellow;

2. You can bring lotus leaf cakes to the table, dip them in batter, add onions and roll ducks to eat, which is the flavor of Yuncheng area;

3. It is necessary to prepare 1500g sawdust, 100g rice, 500g cypress leaves, 100g brown sugar and 50g tea for smoking ducks.

Tips-Health Tips:

Duck meat is rich in protein, fat and various minerals and vitamins. Chinese medicine believes that duck meat has the effects of nourishing yin and clearing away heat, promoting diuresis and reducing swelling.

The method of smoking duck breast introduces the dishes and their functions in detail: home-cooked recipes and pickles.

Technology: smoked duck breast making material: main ingredient: duck breast 200g.

Seasoning: salt, monosodium glutamate, yellow wine, onion, ginger, camphor tea, fragrant rice and sugar. Teach you how to make smoked duck breasts, and how to make smoked duck breasts is delicious.

1. Duck breast is marinated with onion, ginger, yellow wine, salt and monosodium glutamate and steamed.

2. Stir-fry the remaining seasoning, smoke the duck breast and slice it when eating.

The key to the production of smoked duck breast: control the fire when smoking, and it is easy to smell burnt when the fire is bigger.

The method of smoked fat duck with camphor tea introduces the dishes and their functions in detail: home-cooked recipes

Technology: Steamed Cinnamomum camphora tea smoked fat duck Production materials: ingredients: 1 Beijing stuffed duck (fat and tender female duck) (about 2000g).

Accessories: 12 steamed lotus leaf cake, 150g spinach leaves (or rape leaves).

Seasoning: smoked materials (camphor leaves, tea leaves, sawdust, pine and cypress branches, cereal grass), 50 grams of Shaoxing wine, 20 grams of white wine, 0/0 grams of pepper/kloc-,0/50 grams of onion/kloc-,50 grams of ginger slices, 50 grams of refined salt, 2 grams of pepper, 20 grams of sugar, 50 grams of sweet noodle sauce. The characteristics of smoked fat duck with camphor tea are: strong smoke smell, fresh and pure. Teach you how to make smoked fat duck with camphor tea. How to make smoked fat duck with camphor tea is delicious.

1. Remove the feet and tongue of the duck, slice it to remove the smell of the duck, gut it, clean it and dry it. Mix 50 grams of pepper, scallion, ginger, white wine, Shaoxing wine, pepper, sugar and salt, spread them evenly all over the duck's body, especially on the thick breast and leg, put them in a pot, seal them with plastic wrap, marinate them for 8 hours in summer and 0/2 hour in winter, turn them once in the middle, put water in the pot to boil, take out the marinated ducks and put them in boiling water.

2. Shovel the burning carbon residue into the fuming furnace, and cover the smoked substance on the carbon residue to make it rise. When the black smoke dissipates and there is faint white smoke, hook the duck with an iron hook, hang it in the oven, close the oven door, smoke until the duck is orange-yellow, take it out and put it in a plate when it smells like smoke, put it in a cage, steam it for 40 minutes, and drain the soup oil.

3. Cook the pot, add peanut oil and burn it to 60% heat, add the steamed duck, fry thoroughly until the skin is crisp, and remove and drain the oil. Put spinach leaves in the pot, fry them into green vegetables and meat floss, drain them with a colander and put them around the plate. Cut the duck into 4 cm chunks and put them in a set plate to form a complete duck shape. Steam the sweet noodle sauce, add sesame oil to the dish, wash and shred the onion into the dish, and serve with steamed lotus leaf cake and camphor tea duck.