Sichuan cuisine

Special Sichuan Chengdu cuisine. Made by the famous chef Huang. 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.

Raw materials: fat drake 1, scented tea, camphor tree leaves, fermented mash juice 2000g, rice straw, pine and cypress branches 50g, refined salt, sesame oil 1 0g, cooking wine 20g, pepper10g, and cooked vegetable oil100g.

manufacturing process

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 body is marinated for 8 hours, then the duck is taken out, the skin is scalded with boiling water, drained, put in a smoking stove, and scented tea, straw, pine bark and camphor tree leaves are mixed together to make a smoking material until the duck skin turns yellow, and then the duck skin is taken out and put in. When the cooked vegetable oil is 80% hot, add the smoked duck and fry until the duck skin is crisp and fragrant.