Crispy camphor tea duck(su xiang zhang cha ya )

Crispy camphor tea duck

Introduction:

"Before we begin, let's briefly introduce the origin of camphor tea duck. Zhangcha duck is closely related to Ding Baozhen, a famous official in Qing Dynasty. Ding Baozhen, a famous Minister of the Qing Dynasty, was an old minister of the three dynasties in the late Qing Dynasty. He had a good friendship with Empress Dowager Cixi. He was awarded the title of Shaobao, which was highly valued by Cixi. As a governor in Sichuan, he often brought some local specialties for Empress Dowager Cixi. He knew that Cixi was very particular about food and sent the best chefs in Sichuan to the palace to improve and adjust her diet. It is said that when Ding Baozhen was in Sichuan, he once sent Huang Jinlin, a native of Chengdu, to the palace to serve Empress Dowager Cixi. Huang Jinlin was a famous chef in Chengdu at that time. When he was on duty for Cixi in the imperial dining room of the Qing Dynasty, he changed the material of smoked duck in the palace to Cinnamomum camphora leaves and tea from Sichuan. The duck he smoked tasted very delicious, which was quite different from the original way in the palace. His craft was also highly appreciated by Cixi. The duck made by him has crisp skin and tender meat, deep red and bright color, and special fragrance of camphor tea. After Huang Jinlin returned home in his later years, he brought the method of making "camphor tea duck" back to his hometown in Sichuan. At present, "camphor tea duck" has become a famous dish in Sichuan cuisine. Now, the method of "camphor tea duck" is a little more complicated, with a lot of raw materials added, including mash, monosodium glutamate, sugar, five spices and so on. In fact, the traditional method of camphor tea duck is very simple, but the taste is wonderful. It mainly uses Shaoxing's best rice wine, Sichuan's Zanthoxylum and a little hemp pepper, as well as salt, scallion, ginger, etc. its flavor mainly comes from the smell of Sichuan's camphor leaves or camphor wood chips, scented tea, etc. Two years ago, I introduced the practice of Zhangcha duck to my friends. At that time, we couldn't buy the whole white duck in Beijing. Most of the ducks were broken in half after being cleaned. Occasionally, the whole duck was headless. This time in Carrefour supermarket, I saw the whole white striped duck and bought two. The key to making camphor tea duck is to master the smoking process. When smoking, you can't do without sugar. You can use brown sugar or white sugar. It's better to use brown sugar, because brown sugar is easier to color. Now most of the shop owners can't buy camphor leaves or sawdust. They use cypress leaves or pine leaves instead. After smoking, the taste will be lighter, but it's also quite good. Today, we use cypress leaves to make this "camphor tea duck" in a traditional and simple way. This method is also most suitable for home production. I recommend it to you. The practice is as follows; "

Production steps:

Step 1: wash the white striped duck, drain the water, pour proper amount of yellow rice wine into the duck body and inner cavity, and wipe well with hands.

Step 2: prepare the marinade; pour a little monosodium glutamate and salt into the pepper and mix well.

Step 3: Sprinkle evenly on the duck.

Step 4: after sprinkling the marinade, massage with your hands, especially for the thick part of the duck leg, rub the duck for about 10 minutes.

Step 5: then put green onion, ginger and pepper into the inner cavity of the duck.

Step 6: put the duck in the basin, cover it with plastic film, refrigerate and marinate for 10-12 hours.

Step 7: after marinating, smoke; mix the cypress leaves, tea and sugar, spread a piece of tin foil into the pot, sprinkle the mixed smoked material on it, and put on the iron grate.

Step 8: put the pickled white duck on the grate.

Step 9: put the duck back cover tightly, open the pot over medium heat and start smoking.

Step 10: when the smoke rises in the pot, burn it for another minute, turn off the fire and leave the smoke in the pot for 5 minutes.

Step 11: after the smoke in the pot is gradually dispersed, open the lid and take out the duck.

Step 12: remove the tin foil and fumigant in the pot by hand. Do not discard them. At this time, the pot will be very clean. If you don't use tin foil, you can also use straw paper to cover the bottom.

Step 13: take out the smoked white duck and put it into the steamer, with onion and ginger on it.

Step 14: cover the pot and steam over medium heat for about an hour and a half.

Step 15: after steaming, pick out the onion and ginger.

Step 16: hang up the steamed duck with a rope, take out the scallion and ginger from the inside, and don't control the soup.

Step 17: add some cooking oil into the pot and heat it to about 50% or 60% heat. Insert the chopsticks to produce fine bubbles. Then add the steamed and drained duck and start frying. First fry the back of the duck and use the spoon to push the duck to prevent it from sticking to the pot.

Step 18: at the same time, ladle the duck breast with hot oil.

Step 19: deep fry the back of the duck, color it and turn it over to deep fry the other side of the duck.

Step 20: deep fry the duck through the skin and color it brown red. When you feel that the duck is light and the skin is crisp, you can get out of the pot.

Step 21: control and drain the oil, put the duck on the chopping board, remove the duck meat and skin with a knife, and cut into pieces.

Step 22: remove the bone and chop the code disk.

Step 23: with steamed lotus leaf clip when eating.

Materials required:

White striped duck: 1 200 grams

Lotus leaf clip: 12

Shaojiu: 35g

Zanthoxylum: 20g

Refined salt: 40g

MSG: 3 G

Green onion: 50g

Ginger slices: 30g

Cypress leaves: 30g

Jasmine tea: 10g

Sugar: 60g

Cooking oil: proper amount

Note: Zhangcha duck features: beautiful brown color, attractive smoked flavor, crisp skin, tender meat, salty and fresh pepper flavor, with lotus leaf clip to eat, feast and drink. Warm tips: 1. Ducks must choose the one with bright and fresh skin color, no peculiar smell, no blood and no impurities in the duck cavity. 2. When pickling, you must rub the whole body of the duck with your hands, especially the legs of the duck, to make it taste even. The pickling time should be long enough, more than 10 hours is appropriate. It can be salted in winter and refrigerated in summer, which can prevent the duck from deterioration in the process of salting. 3. In addition, the best choice is brown sugar. Because I don't have brown sugar at home, I use white sugar instead. Another kind of main raw material for aroma can be selected from camphor leaves, camphor sawdust, cypress leaves, pine leaves or cypress sawdust. 4. When frying, it is necessary to control the soup in the duck's bore in advance, otherwise it is easy to burn due to explosion. After steaming, hang the duck for one hour, so the soup will be clean. When controlling the duck soup, the tail of the duck should be unblocked. Cut a hole with a knife to prevent the soup from remaining in the tail of the duck. This kind of delicious food "crisp camphor tea duck" suitable for home-made is ready for friends' reference!

Production difficulty: simple

Technology: deep fried

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Su Xiang Zhang Cha Ya