Ingredients: 500 grams of clean duck breast, 30 grams of sawdust, 6 grams of pepper, 2 slices of ginger and 2 onions.

Seasoning: sugar 15g, refined salt 15g, Shaoxing wine 10g, and a little edible nitrate.

Method for smoking duck breast meat

(1) Wash and dry duck breast for later use.

(2) Stir-fry Zanthoxylum bungeanum in a pot, and add refined salt to stir-fry Zanthoxylum bungeanum: mix Zanthoxylum bungeanum and edible nitrate evenly, add ginger, onion and Shaoxing wine, marinate the duck breast for about 5 hours, steam it in a steamer for 15 minutes, and take it out when it is about 78% mature.

(3) Stir-fry the wood chaff in a wok, sprinkle sugar on it, put it on the hob, put it on the hob, cover the lid, turn the fire to white smoke, turn off the fire, smoke for about 10 minute, take it out, slice it, and plate it.

Vegetable standard

Bright red color, tender and smooth meat with smoky smell, fat but not greasy, salty and palatable.

Tip: If there is no chaff, you can use tea instead (daffodil tea is the best green tea, followed by Tieguanyin), or fry the white rice until it is burnt, and you can get its burnt flavor.

Steps of frying smoked duck breast

1. Put a proper amount of oil in the pot.

2. Add onion, ginger and garlic and stir-fry until fragrant.

Add red pepper and green pepper

4. Finally, add the smoked duck breast and fry for 8 minutes.

skill

Smoked duck breast, red pepper, green pepper, increase or decrease as appropriate, less oil.