Accessories: 500g of straw and 500g of pine and cypress branches.
Seasoning: salt and sesame oil each 10g, cooking wine 25g, pepper 1g, pepper 1.5g, cooked vegetable oil 1000g.
Practice: 1. The duck has a mouth 7 cm long from the back and tail, viscera and anus are removed, cooking wine, fermented glutinous rice juice, pepper, salt and pepper are mixed together, the duck is marinated for 8 hours, then taken out, scalded in boiling water, drained, put in a smoking stove, mixed with scented tea, rice straw, pine bark and camphor tree leaves for smoking until the duck skin turns yellow, then taken out and steamed in a cage. (Data provided by bean fruit net)
2. When it is 80% hot, put the cooked vegetable oil into the smoked duck, fry until the duck skin is crisp and fragrant, take it out, brush it with sesame oil, fold the duck neck into 2cm long sections and put it in the middle of the dish, cut the duck body into 4cm long and 2cm wide strips, cover it on the duck neck block, make it into a duck shape, and serve it with lotus leaf soft cakes.
Taste: fragrant
Difficulty: Small dishes (intermediate)
Time: 30-45 minutes
Category: Popular dishes and poultry, suitable for all ages.
The calorie of this dish is 280 calories per100g.
This dish is a famous dish in Chengdu, Sichuan. Made by the famous chef Huang. The fat and tender bean cakes on the market in autumn are made by pickling, smoking and steaming, among which the smoking technology of camphor tree leaves and camellia leaves is the most critical. The finished dish is bright red in color, crisp outside and tender inside, with strong fragrance of camphor wood and scented tea, and its flavor is very unique.