Camphora tea duck:

1 fat male duck, 2000 grams each of scented tea, camphor leaves, mash juice, 500 grams each of straw and pine and cypress branches, 10 grams each of refined salt and sesame oil. 25g cooking wine, 1g Sichuan pepper, 1.5g pepper 1000 cooked vegetable oil

Preparation method:

1. Open a 7cm long mouth of the duck from the back and tail, and remove the internal organs and anus. Mix cooking wine, fermented glutinous rice juice, pepper, salt, and Sichuan peppercorns. Marinate the duck body for 8 hours. Pour into boiling water and blanch the skin until it is tight. Drain and put into the smoker. Mix the scented tea, straw, pine bark, and camphor leaves. Smoke the duck skin until it turns yellow, take it out, steam it in a cage for two hours, take it out of the cage and let it cool; 2. When the cooked vegetable oil is 80% hot, add the fumigated duck, fry until the duck skin is crispy and fragrant, take it out, brush with sesame oil, and duck neck Fold into 2 cm long sections and place them in the middle of the plate. Cut the duck body into 4 cm long and 2 cm wide strips, cover the duck neck into a duck shape, and serve with soft lotus leaf cake

Note:

Cholesterol: 41 mg Carbohydrates: 7 g Protein: 300 g

Fat: 175 g Calories: 2978 kcal

Smoked duck

Duck Two ducks Two things Onion slices 100 grams Ginger slices 100 grams Fennel 25 grams

Clean the duck, rub the duck body thoroughly with salt, marinate it in a tank for 4 hours, and whisk in the middle Flip once.

Blanch the duck in boiling water until the skin shrinks, hang it in the air vent, and wipe off the skin.

Place 4 thin iron rods in the middle of the smoker, put the duck back down, smoke for 5 minutes, then turn over and smoke for another 5 minutes.

Put the spices, soy sauce, green onion and ginger into a large pot, bring to a boil, add the duck and simmer for 45 minutes, take it out, chop the duck into pieces and serve on a plate

Chaibao Duck in Clear Soup

1000g fresh duck meat, 5g green onions, 75g cooked ham, 0.5g pepper, 75g water-coated magnolia slices, 1g MSG, 75g water-coated Da Xiangru , 2 grams of refined salt, 50 grams of blanched green bamboo shoots, 5 grams of chicken fat, 500 grams of chicken broth, 25 grams of cooked lard

1. Cook the fresh duck meat, remove the thick and thin bones, and cut into pieces 5 cm long and 0.7 cm square strips, washed with water and stems removed. Cut the cooked ham and magnolia slices into 5 cm long and 0.3 cm square shreds. Cut the green bamboo shoots into thick strips.

2. Take 4 duck strips, 2 pieces each of ham, magnolia slices, and fragrant silk, totaling 10 pieces, tie them tightly from the middle with green bamboo shoot silk, and tie them into the shape of a small stick, ** *24 handfuls, put them neatly into a clay pot, add cooked lard, 1.5 grams of refined salt, and 250 grams of chicken broth, then add the removed duck bones, steam them in a cage for 40 minutes, take them out, remove the duck bones, and pour the original soup into the wok. Duck flipped over in a large soup bowl.

3. In the wok holding the original duck soup, add 250 grams of chicken broth and bring to a boil. Skim off the foam. Add 0.5 grams of refined salt, monosodium glutamate and green onions. Pour into a large soup bowl and sprinkle with Add pepper, pour in chicken oil and serve. Note: Steam the duck over high heat for about 40 minutes, until it is soft and tender. ?

Crispy duck

Bare duck (1500g), chopped green onion (80g), coarse salt (65g), ginger (130), Sichuan pepper (8g), rice wine (a little), cinnamon (20g), soy sauce (a little), star anise (8g), cumin (4g)

Production process

1. Remove the internal organs of the duck, Flatten the wings, duck feet, duck breast, and then the sternum of the duck breast, rub salt all over the body, add various spices such as cinnamon, star anise, cumin, green onion, ginger, etc., steam them in the basket for about three hours, then take them out. Leave to dry. 2. Heat the oil in a pan, heat it over high heat, put the duck into the pan, pick it up after frying, apply some rice wine and soy sauce on the duck skin, and fry until it turns golden sodium color.

When eating, you can dip it in pepper and salt