Recipe for Zhangcha Duck
Ingredients
1 fat male duck (weighing about 1500 grams), 52 grams of Sichuan peppercorns, 1 gram of MSG, and 1.5 grams of pepper , 50 grams each of Shaoxing wine, refined salt and fermented glutinous rice juice, 15 grams of sesame oil, 1000 grams of cooked vegetable oil (about 100 grams consumed), 500 grams of sawdust, 750 grams of cypress leaves, 50 grams of camphor leaves, appropriate amounts of tea leaves and camphor wood chips, 1.5 grams of flowering green onions and a little sweet noodle sauce.
Steps
1. Shampoo the duck, cut a 7cm long mouth on the back and tail, take out the internal organs, cut off the anus and wash it. Put about 2000 grams of water in the basin, add 20 peppercorns and refined salt, soak the duck for about 4 hours, take it out, put it in a boiling water pot and blanch it slightly, tighten the skin, take it out, and let it dry. Mix 50 grams of Sichuan peppercorns, 500 grams of sawdust, 750 grams of cypress leaves, and 50 grams of camphor leaves, put them into the smoker and light the smoke, cover it with a bamboo smoker, put the duck in the cage, and smoke it for 10 minutes. Turn over, add tea leaves and camphor wood chips to the smoked ingredients, and smoke for another 10 minutes, until the duck skin turns yellow and take it out.
2. Mix Shaoxing wine, fermented glutinous rice juice, pepper and MSG into a juice, spread evenly on the duck skin and belly, put the duck into a large steamer, steam for 2 hours, take out and let cool .
3. Turn on the wok over high heat, heat the vegetable oil until it is 80% hot, deep-fry the duck until its skin is crispy and fragrant, take it out, and brush with sesame seeds.
Finally, cut the duck into small strips 3 cm long and 1.5 cm wide and put them on the plate. Put the duck skin side up on the duck neck and place it in a duck shape.
When serving, mix 5 grams of sesame oil with a little sweet noodle sauce and divide it into two plates. Place the flowering green onions in two small plates respectively and surround the four sides of the duck to serve.
Production Keys
① Wash the duck before making it, and soak it in water with salt and pepper to remove the odor and inhale the salty taste.
②It should be smoked well so that it can inhale the smoked smell. Fry in the oil pan until the skin is crispy and then take it out. Do not burn it, otherwise it will have a bitter taste.