Camphor tea duck
Materials
1 fat male duck 2000 grams, flower tea, camphor leaves, 50 grams of mash juice, straw, pine and cypress branches 500 grams of refined salt, 10 grams of sesame oil, 25 grams of cooking wine, 1 gram of peppercorns, 1.5 grams of pepper, 1000 grams of cooked vegetable oil
practice
1, duck back tail cross open 7 cm long mouth, remove viscera, anus, cooking wine, mash juice, pepper, salt, pepper mix, wipe the duck body marinated for 8 hours out.
2, into the boiling water scalded tight skin, drained and put into the smoker, the flower tea, straw, pine bark, camphor leaves mixed well to do smoked material smoked until the duck skin was yellow out.
3, on the cage steaming two hours, cool; cooked vegetable oil burned to eighty percent heat into the duck after smoking, deep-fried until the duck skin crispy.
1, duck back tail cross open 7 cm long mouth, remove viscera, anus, cooking wine, mash juice, pepper, salt, pepper, mix well, wipe the duck body marinade 8 hours out.
2, into the boiling water scalded tight skin, drained and put into the smoker, the flower tea, straw, pine bark, camphor leaves mixed well to do smoked material smoked until the duck skin was yellow out.
3, on the cage steaming two hours, cool; cooked vegetable oil burned to eighty percent heat into the duck after smoking, deep-fried duck skin crispy.