there is a fresh fragrance, aroma like tea fragrance, 100 meters fragrant, so named tea oil duck.
Method of production:
Zhang Ying tea oil duck from the practice is divided into the selection of ducks, washing ducks, change the knife, cooking materials and other materials cool marinade.
To do the steps of tea oil duck is divided into white duck thawed, change the knife, boil material, marinade, cleaning, drying, on the pot, out of the pot and so on.
The next day will be marinated duck wash can be fried duck, but the light selection of materials can be a great learning, each material is divided into good and bad, do not understand the spice is to take the recipe can not do that flavor.
Specific steps:
The duck slaughtered and washed, from the right wing under the openings to take out the viscera, washed and drained.
Use a thin bamboo tube with knots to insert into the anus of the duck (the end with knots is inside the duck), and then put in Shaoxing wine, raw duck oil, chicken broth, peppercorns, salt and green onions and ginger from the opening, and plug the opening with leather paper kneaded into a ball.
Tie a fine hemp rope 3 centimeters above the duck's shoulder.
Then twist the duck's head parallel to the shoulder and tie the duck's head and wings together with fine twine.
Bring a pot of water to a boil and scald the duck with the boiling water until the skin is taut.
Fish out and dry at. Dissolve caramel, sugar, shaoxing wine with hot water and mix well.
Smear the caramelized sugar water evenly on the duck, and hang the duck in a ventilated place to blow dry for 3 hours.
Pot on the fire, put peanut oil, the duck into the pot, until the oil temperature rises to 60% hot (about 150 ° C), warm up off the fire for 15 minutes, and then on the fire heating, to the duck skin was date red when the pan, the duck body brush layer of chai oil, and then into the hot oil pot, and then deep-frying until the duck skin is crispy that is.
Then pull out the bamboo joints, remove the hemp rope, leather paper, the duck belly marinade poured into a bowl to be used.
When eating, first slice the duck skin on the table, and then on the duck breast, with sweet sauce, lotus leaf clip clip food.
The rest of the duck legs, skeleton chopped into pieces, with the duck marinade simmered together into a thick white soup, as soup dishes to eat.