Product features: The oil is transparent and yellow-brown.

Tea oil has the effects of promoting blood circulation and removing blood stasis, and can eliminate redness and swelling, which is especially suitable for falls, bumps and various old injuries, and is safe and effective.

There is a famous dish in Gaozhou, Guangdong Province-Camellia Oil Roast Duck, which is based on its special efficacy of removing blood stasis and healing!

Roast duck with tea oil, what's the simple method? First, pour a little tea oil into the pot with strong fire, then put the duck in the pot and fry it until the oil is high, until the water on the surface of the duck is fried!

Then, put the ducks in the teapot, and then pour a bowl of tea oil (quantity, control yourself, if there are many ducks, you can also add less water. ), add a few large pieces of ginger and a few onions, and simmer for about 20 minutes. That's it!

Camellia oil duck not only has the function of removing blood stasis and injury, but also has a particularly long taste, and the roasted duck has a special taste! Introduction of production method of Beijing Camellia oleifera duck;

Composition:

Live female duck 1 bird (weight about 1800g). Shaoxing wine 30g, raw duck oil 30g, chicken soup 100g, pepper 5g, refined salt 10g, onion 25g, ginger 25g, sugar 15g, caramel 15g, tea seed oil 15g and peanut oil.

Features:

This dish adopts a special heating method of frying outside and cooking inside, so that the raw materials do not lose interstitial water and fat, and the finished dish not only maintains the original flavor, but also makes the duck skin dry and fragrant.

Operation:

Slaughter and wash the duck, take out the internal organs from the lower opening of the right wing, wash and drain. Plug the duck's anus with a knotted bamboo tube (one end of the knot is in the duck's body), then add Shaoxing wine, raw duck oil, chicken soup, pepper, salt and onion ginger from the opening, and block the opening with a ball-shaped leather paper. Stabilize the duck 3 cm above the shoulder with a thin hemp rope. Then twist the duck's head parallel to the duck's shoulder, and then stabilize the duck's head and wings with fine hemp rope. Boil the fire in the water pot, and scald the duck with boiling water until the duck skin is tight. Take it out to dry. Maltose, sugar and Shaoxing wine are dissolved in hot water and mixed well. Spread the upper caramel water evenly on the duck, and hang the duck in a ventilated place to dry for 3 hours. Put the pot on the fire, add peanut oil, put the duck in the pot, leave the fire for 15 minutes when the oil temperature rises to 60% heat (about 150℃), then heat it on the fire, and take it out when the duck skin turns purple. Brush a layer of tea seed oil on the duck, put it in a hot oil pan, and fry it again until the duck skin is crisp. Then pull out the bamboo joints, remove the hemp rope and leather paper, and pour the marinade in the duck's belly into a bowl for later use. When eating, slice the duck skin first, then serve the duck breast with sweet sauce and lotus leaves. Cut the remaining duck leg and skeleton into pieces, and simmer with duck marinade to make a thick white soup for making soup.