The fat and tender drakes which are listed in autumn are salted, smoked, steamed and fried.
The raw materials: 1 fat drakes (weighing about 1,511g), 52g pepper, 1g monosodium glutamate, 1.5g pepper, 51g Shaoxing wine, 51g refined salt and fermented glutinous rice juice, 15g sesame oil and 1,111g cooked vegetable oil (approx.
1. Slaughter the duck, clean its hair, cut a 7 cm long mouth across the back and tail, take out the internal organs, cut off the anus and wash it. Put about 2111 grams of clean water in the basin, add 21 pieces of pepper and refined salt, soak the duck for about 4 hours and take it out, then put it in a boiling water pot for a little scalding, take it out tightly, and dry the water vapor. Take 51 grams of Zanthoxylum bungeanum, 511 grams of sawdust, 751 grams of cypress leaf and 51 grams of Cinnamomum camphora leaves, mix them well, put them in a smoking stove, smoke them with bamboo, put the ducks in a cage, turn them over after smoking for 11 minutes, add tea leaves and camphor wood chips to the smoked materials, and smoke them for another 11 minutes until the duck skin turns yellow.
2. Mix Shao wine, mash juice, pepper and monosodium glutamate into juice, evenly spread it on duck skin and belly, put the duck in a large steamer, steam for 2 hours, and take it out to cool.
3. Heat the wok, add vegetable oil to 81% heat, fry the duck until the duck skin is crisp and fragrant, take it out, brush with sesame seeds and smoke. Finally, cut the duck into small strips 3 cm long and 1.5 cm wide and put them on a plate. Cover the duck neck with the duck skin up and put it in a duck shape. When serving, mix 5 grams of sesame oil with a little sweet noodle sauce, divide them into two plates, and put the flowering onions into two small plates respectively, and surround the four sides of the duck for food.
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