smoke duck (yan xun ya zi )

Smoked duck method:

Raw materials for smoked duck:

Pork ribs, five spice powder, salt, cooking wine, ginger, green onion, mash juice, brine, smoked material, sesame oil, Chinese prickly ash, cooked vegetable oil.

Process of smoked duck production:

1. Cut the three ribs into large pieces, add salt, ginger, scallion, five spice powder, cooking wine and Chinese prickly ash, mix well and taste for 20 minutes, steam in the cage until just cooked, take out, heat in the brine pot until the meat can be removed from the bone, then deep fry in the hot oil pot until the color is golden and the meat is dry.

2. Put the fried spareribs into the fumigation oven, light the smoke, smoke until the spareribs are dark red and fragrant, take them out, brush with sesame oil, cut them into small pieces and put them on the plate.

smoke duck

Smoked duck is a kind of delicious food in life, the main ingredient is duck, which is a healthy recipe. It belongs to the cold dishes of Sichuan cuisine, originated from Emei Mountain in Leshan, and is a major specialty in Leshan area. Smoked duck, cold dish, smoked flavor. Features: golden red color, tender meat, strong smoke. Cooking method: salting, smoking, marinating.

introduce

Smoked duck is a famous snack in Sichuan, which has a great influence in Western Sichuan. Smoked duck is a must for Mid Autumn Festival. Chengdu is most famous for its products made by mousedong duck shop and wangpang duck shop. The preparation of brine is very important for smoked duck. When marinating, add timely spices, salt and sugar. When marinating, use heavy objects to press the duck into the brine. The marinating time is generally about 20 minutes. If the time is too long, the meat quality of the duck will be affected.

raw material

Duck, five spice powder, salt, cooking wine, ginger, green onion, mash, brine, smoked material, sesame oil, pepper, cooked vegetable oil.

Production method

1. Cut the ducks into large pieces, add salt, ginger, scallion, five spice powder, cooking wine and Chinese prickly ash, mix well and taste for 20 minutes, steam until just cooked, take out, heat in the brine pot until the meat can leave the bone, then deep fry in the hot oil pot until the color is golden and the meat is dry.

2. Put the fried duck into the fumigation oven, light up the smoke, smoke until the ribs are dark red and fragrant, take them out, brush them with sesame oil, cut them into small pieces and put them on the plate.

characteristic

It is golden red in color, tender in meat and rich in smoke.

Historical data

Smoked duck is a famous snack in Sichuan, which has a great influence in Western Sichuan. In Western Sichuan, smoked duck is a must for Mid Autumn Festival, because at that time, the raw duck had grown up and was fit to be thin and fat. After slaughtering, the master takes out the feathers and viscera. After washing, he removes the tip of the wings and the feet of the duck and marinates them with salt. After one night, he scalds them in boiling water until the skin is tight. Then he takes out the water and puts them in a fumigation oven. He smokes them with straw until they are brown. Then he puts them out of the oven and stews them in a pot. When eating, he puts them on a plate with a knife. The smoked duck is golden red in color, tender in meat and full of smoke. The preparation of brine is very important for smoked duck. The bittern should be aged. Seasoning, salt and sugar should be added to the bittern every time. The duck should be fully pressed into the bittern with a heavy object. The bittern time is generally about 20 minutes. If the time is too long, the quality and taste of the duck will be affected.

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Chinese PinYin : Yan Xun Ya Zi