Download the best food APP now.

Smoked duck

Ingredients: A pure fat duck weighs about 1250g. Seasoning: 50g of refined salt, 5g of monosodium glutamate, 25g of lard, 0/00g of rice/kloc and 25g of tea. Features: The duck is yellow, shiny and fragrant. ...

Smoke

Xianxian

Low heat

material

condiments

duck

1250g

condiments

Rice100g

25 grams of tea

condiment

50g salt

5 grams of monosodium glutamate

25g lard (suet)

Broth100g

Proper amount of water

Step 1

Use 25 grams of refined salt in the abdominal cavity of ducks, cook in a white water pot, and sprinkle about 15 grams of refined salt evenly on the ducks while they are hot.

Second step

Put the duck on the barbed wire board, cover it, and seal the gap on the cover with a wet cloth.

Third step

Put the fire in the middle of the pot, let the rice and tea in the pot slowly burn into smoke, and smoke the whole duck thoroughly. This step is the key step, and how to judge the color of the smoke is just right. The observation method is as follows: When the smoke emitted from the gap of the pot cover turns from white to yellow, the pot cover can be lifted out of the pot and put into a big pot.

Fourth step

Use hot duck soup about 100g, add refined salt 10g and monosodium glutamate 5g, mix well, pour duck belly and soak for about 2 hours.

Step five

Pour the soup out of the duck's stomach, cut it into pieces and put it on a plate with a plate of garlic vinegar.