Seasoning: Anise 9g Peppercorns 9g Pericarp 7g Cinnamon 15g Pai Cao Xiang 7g Hyssop 7g Cao Nutmeg 7g Salt 50g Onion 10g Ginger 10g Black Tea 10g Each moderately

Practice of Camphor Tea Duck:

1.Open a mouth of 6 to 7 centimeters long horizontally across the back of the duck at the tail end, dig out the viscera, cut off the anus on the duck shame

1.

2. will be spices (first with a cloth bag packed bundled tight mouth, spices: dashi, pepper, chenpi, cinnamon, row of grass, lingzhao, grass) into a dry pot, add enough water (must be submerged in the duck), put on the fire to cook out of the brine, end away from the fire to cool, skimming brine on the surface of the floating foam impurities. Then the duck will be immersed in the brine, so that the marinade penetrate the duck meat to increase the spice and color, spring and winter savings need to be immersed in 6 hours, summer and autumn savings soak for 4 hours, too long the duck skin may be blackened, soaked well and then removed to dry.

3. In another pot put camphor wood chips, red tea leaves, fruit leather (how much is not confined, any peel can be) and other smoked material to smoke the smoked material burning smoke, smoked for about 15 minutes, see the skin of the duck was light yellow to stop, take out the duck on the cage to steam to the seven mature, and then under the hot frying pan fried to the skin of the duck to golden yellow, meat is cooked and does not rot, chopped off the neck, take off the legs and wings, the duck identity in two halves, and then chopped 3 cm long, 1 cm wide, and put into the plate. The long strip, put into the dish, arranged in the shape of duck (breast on the top, head to split), that is to become.

For more information on camphor tea duck, see Mint.com Food Library/shiwu/zhangchaya