How to cook camphor tea duck? How long is the best time to steam camphor tea duck?

At present, "Camphor Tea Duck" is famous all over the world and has become a famous dish in the Sichuan banquet. <> Practice:

Duck, Shaoxing Huadiao wine, pepper, pepper, salt, flower tea, brown sugar, camphor sawdust, cypress leaves, napkins or straw paper, green onions, ginger, peanut oil, flour, dried yeast, sugar, warm water.

Sprinkle Shaoxing rice wine on the washed duck body and inner chamber, and spread evenly with your hands; Sprinkle with salt, peppercorns and peppercorns; Massage the duck body with your hands until the salt melts, rub the duck legs and thick parts of the meat for a while, and apply the inside of the duck again.

After the salt is melted, wipe the duck body with your hands, then sprinkle the peppercorns used to rub the duck on the duck body, and hang the duck blank with a hook to marinate for 8-12 hours.

Use an iron pot for stir-frying vegetables to make the fire, spread four napkins in it, and sprinkle camphor sawdust and cypress leaves on the paper; Pour the brown sugar and tea leaves over and mix well.

Put an iron rack in the pot; Place the duck billet that has been marinated for 12 hours on an iron rack; Cover the pot, heat it over medium heat, change to a slight fire after the smoke in the pot, turn off the heat after smoking for 5 minutes, at this time, do not open the lid first, simmer for another 3 minutes, and then open the lid to release the smoke, note that don't forget to turn on the exhaust fan when operating in this link.

Take out the smoked duck blank and put it in the cage drawer, put the chopped ginger slices and green onions on the smoked duck blank, and steam it for two hours on medium heat to take it out.

Do not detect green onion and ginger, and control the soup in the duck bore to keep warm for later use.

Put 2 grams of dry yeast and 10 grams of sugar in the flour and mix well, and mix the noodles with warm water; Cover the dough with plastic wrap and let it ferment at room temperature of 28°C for 30 minutes. Take out the dough and knead it well, knead 10 even dough seeds by hand, and relax the dough for 10 minutes; Roll out the oval thick dough sheet with a rolling pin one by one, apply a little oil and fold it to make a lotus leaf clip, put the lotus leaf clip on the cage and steam it with cold water, and then steam it for 7 minutes after the water is boiled. <>

Heat a frying spoon on the heat, pour peanut oil into it to make it hot, add the steamed whole duck, and fry the back first; When frying, use a spoon to continuously pour the hot oil evenly on the duck breast, then turn over and fry the duck breast again, fry it back and forth twice, take it out, raise the oil temperature to 8 into heat, and then fry the duck in the pot to take it out.

Generally speaking, it is best to steam the camphor tea duck for an hour and a half, and its main methods are as follows.

1. Wash and drain the white-striped duck first, and pour an appropriate amount of rice wine into the duck body and inner cavity and wipe it with your hands.

2. Prepare the marinade, pour a little monosodium glutamate and an appropriate amount of salt into the peppercorns and mix well.

3. Then sprinkle the marinade evenly over the duck.

4. Massage with your hands after sprinkling the marinade, especially the thicker parts of the duck leg meat, and rub the duck body for about ten minutes.

5. Then stuff the green onion, ginger slices and peppercorns into the inner cavity of the duck.

6. Put the duck in a basin, cover it with plastic wrap and put it in the refrigerator to marinate for 10-12 hours.

7. After marinating, smoke it, first mix cypress leaves, tea leaves and sugar, then spread a piece of tin foil into the pot, sprinkle the mixed smoker on the iron grate.

8. Put the marinated white-striped duck on the grate, then cover the pot tightly and turn on medium heat to start smoking. When the smoke rises in the pot, turn off the heat for another minute and let the smoke remain in the pot for 5 minutes.

9. After the smoke in the pot is gradually dissipated, open the lid and take out the duck; Then use your hands to remove the tin foil and smoke in the pot and discard it, at this time the pot will be very clean, if you don't use tin foil with straw paper to pad the bottom.

10. Put the smoked white-striped duck into the steamer, put the green onion and ginger on top, cover the pot and steam it over medium heat, and steam it for about an hour and a half.

11. After steaming, pick out the green onion and ginger. Then hang the steamed duck with a rope and take out the green onion and ginger from the inner chamber.

12. Inject an appropriate amount of cooking oil into the pot and heat it, about five or six percent hot, insert the wooden chopsticks into the chopsticks to make fine bubbles, put in the steamed and drained duck to start frying, and constantly push the duck body on the back of the duck with a hand spoon to make it not stick to the pan.

13. At the same time, use a hand spoon to scoop hot oil and pour the duck breast. After the duck back is fried and colored, turn the duck over and fry the other side of the duck. The duck is fried through the skin and the color is brownish-red, and when you feel that the duck is light and crispy, you can get out of the pan.

14. Control and drain the grease and put the duck on the board, use a knife to remove the duck meat and duck skin chopping yard plate, remove the bone and chop the yard plate, and eat it with a pre-steamed lotus leaf clip.

Steam for two hours and let cool; When the cooked vegetable oil is boiled to 80% hot, put in the fumigated duck and fry until the duck skin is crispy and fragrant.

Camphor tea duck. It is a famous dish in the Sichuan-style banquet, after the four-step process of pickling, smoking, steaming and frying, the finished skin and crispy meat.

Tender, ruddy in color and delicious in taste.

Ingredients: 1 camphor tea board duck (bagged),

Steamed camphor tea board duck – a super easy dish to make.

Steamed Camphor Tea Board Duck – Make a super easy dish seasoning:

1 2 tablespoons of cooking wine, 1 gram of white wine, 1 gram of sugar

Method: 1. Soak the duck in warm water for 1-2 hours (change the water 2 times in the middle, or change the warm water).

Steamed camphor tea board duck - make a super simple dish 2, chop evenly pieces.

Steamed camphor tea plate duck - make a super simple dish 3, put it in a container and add seasonings to the pot and steam it for about 1 hour (in fact, you don't need to steam it for so long, I seem to have steamed it for too long, and it is very soft).

1. Put the camphor tea duck in the steamer, add water and cover the pot.

2. Heat over medium heat, wait quietly, and when you see smoke in the pot, tell the oak or change to a slight fire, and turn off the heat after smoking for 5 minutes.

3. At this time, the lid should not be opened, and then simmer for 3 minutes, and after 3 minutes, open the lid like a town to release the smoke, so that the camphor tea duck will be heated.

4. Camphor tea duck is a kind of smoked duck, the production is exquisite, the requirements are strict, the color of Chenghengwu cuisine is golden red, the outside is crispy and the inside is tender, with the special fragrance of camphor wood and tea, it is one of the classic traditional dishes in Sichuan Province, belongs to Sichuan cuisine.

Tea oil duck (home style).

Ingredients: Half a duck, camellia oil, cooking wine, water starch, salt, ginger, garlic, pepper, millet spicy.

Method Cut the duck into cubes, slice the ginger, boil the duck and ginger slices under cold water, boil the blood foam, remove the smell, and cook for 2 minutes. Search.

After the duck is washed in cold water, the moisture is controlled.

Prepare a bowl, add water starch and light soy sauce and stir well, then pour in the duck pieces, add an appropriate amount of camellia oil, shredded ginger, salt, and cooking wine to marinate for 20 minutes.

Add an appropriate amount of pepper to the marinated duck pieces, (friends who like spicy food can add small round stove rice spicy), put the duck pieces in the bowl in the electric pressure cooker and steam, separate the water, high-pressure steaming, and modulate"Chicken and duck meat"File.

When the duck is steamed, sprinkle the minced garlic on the duck pieces, boil the camellia oil in a hot pan, pour it on the duck pieces and minced garlic, stir well and sprinkle with chopped green onions to eat, and the simple and delicious tea oil duck is ready.

This kind of steamed tea oil duck is more nutritious and healthy than the traditional baking, and is more suitable for people who are afraid of fire, and the steamed dish can also completely retain the nutritional value of the orange leakage itself, avoiding the destruction of effective ingredients and the production of harmful substances caused by frying, frying and frying.

This one looks very fragrant. But I think I think I need to do it a few more times if I want to do it well.

It's delicious, make it according to your recipe that day, and taste it.

Good things, take it home and try it, saliva, it's just a picture hanging.

Very good, you have to buy a duck and try it yourself.