Liuyang Steamed and Smoked Duck Recipes

Duck with camphor tea:

1 fat male duck, 2,000 grams each of fragrant tea, camphor leaves and fermented glutinous rice juice, 500 grams each of straw and cypress branches , 10 grams each of refined salt, and sesame oil, 25 grams of cooking wine, 1 g of Sichuan pepper, 1.5 g of pepper 1000 cooked vegetable oil

Preparation method:

1. Open a 7 cm long duck mouth. the back and tail, remove the internal organs and anus, add the cooking wine and fermented glutinous rice juice, pepper, salt and Sichuan peppercorns, mix well, rub the duck body and let it marinate for 8 hours, take it out, boil it with water to tighten the skin, drain it and put it in the smoker, mix the scented tea, straw, pine bark and leaves of camphor so that the smoker removes the duck skin when it is tender, steam it in a cage for two hourses. , take it out and let it cool; 2. When the cooked vegetable oil is 80% hot, add the fumigated duck, fry until the duck skin is crispy and fragrant, take it out, brush with sesame oil, and fold the neck of duck. in 2 Arrange the duck into strips 4 cm long and 2 cm wide and place them in the middle of the plate. Cover the duck neck with a duck shape. Serve with soft lotus leaf cake.

Note:

Cholesterol: 41 mg Carbohydrates: 7 grams Protein: 300 grams

Fats: 175 grams Calories: 2978 calories

Smoked duck

Clean the duck, rub the duck body thoroughly with salt and leave to marinate in a vat for 4 hours turning it once in the middle.

Blanch the duck in boiling wateruntil the skin shrinks, hang it on the air outlet and wipe the skin.

Place 4 thin iron rods in the middle of the smoker, rest the duck, smoke for 5 minutes, then turn and smoke for another 5 minutes.

Put the spices, soy sauce, green onion and ginger in a large saucepan, bring to a boil, add the duck and simmer for 45 minutes, take it out, cut the duck into pieces and serve on a platter. plate

Chaibao duck in clear soup

1000 grams of fresh duck meat, 5 grams of green onion, 75 grams of cooked ham, 0.5 grams of pepper, 75 grams of steamed magnolia slices, 1 gram of MSG, 75 grams of steamed Daxiangru, 2 grams of refined salt, 50 grams of blanched green bamboo shoots, 5 grams of chicken fat, 500 grams of broth chicken, 25 grams of cooked lard

1. Cook the fresh duck meat, remove the thick and thin bones, and coCut it into 5 cm long pieces and 0.7 cm square strips, washed in water and the stems removed. Cut the slices of cooked ham and magnolia into square strips 5 cm long and 0.3 cm. Cut the green bamboo shoots into thick strips.

2. Take 4 strips of duck, 2 pieces each of ham, slices of magnolia and fragrant rhubarb, for a total of 10 strips. Tie them tightly from the middle with green bamboo shoot silk and tie them in the. shaped like small sticks. A total of 24 neatly arranged sticks. Put it in a clay pot, add cooked lard, 1.5 grams of refined salt and 250 grams of chicken broth, then add the removed duck bones, steam them in a cage for 40. minutes, take them out, remove the bones from the duck, pour the original soup into the wok, and return the duck to a large plate Into the soup bowl.

3. In the wok containing theoriginal duck soup, add 250 grams of chicken broth and bring to a boil. Remove the foam. Add 0.5 grams of refined salt, MSG and green onions. large soup bowl and sprinkle with pepper, pour in the chicken oil and serve. Note: Steam the duck over high heat for about 40 minutes, until tender and tender.

Crispy duck

Naked duck (1500g), chopped green onion (80g), coarse salt (65g), ginger (130), pepper (8g), rice wine (one little), cinnamon (20g), soy sauce (a little), star anise (8g), Cumin (4 grams)

Production process

1. Remove the internal organs of the duck, wings, duck legs, duck breast, flatten the breastbone of the duck breast and rub it with salt. All over the body, add various spices like cinnamon, star anise, fennel, green onion, ginger, etc., steam it in a basket for about three hours, take it out anddry it. 2. Heat the oil pan, heat it over high heat, put the duck in the pan, pick it up after frying, apply a little rice wine and soy sauce to the duck skin, and fry fry it until it turns golden brown in sodium. When eating you can dip it in pepper and salt