Zhangcha duck is a kind of smoked duck, which is beautifully made and strict. The finished dish is golden red in color, crisp outside and tender inside, and has the special fragrance of camphor wood and tea. It is one of the classic traditional dishes of the Han nationality in Sichuan, belonging to Sichuan cuisine. This dish is carefully selected and made. It is made of plump and tender duck and fish which are listed in autumn, and it is made by four processes: pickling, smoking and steaming. Among the four processes, it is the most important to choose camphor leaves and camellia tea to smoke ducks. Cinnamomum camphora is an evergreen tree, which grows in warm underground, and its leaves are oval, which is rich in the unique fragrance of Cinnamomum camphora. Smoked duck with scented tea is a major feature of this dish. This dish is also very particular about serving dishes. After the whole duck is smoked, it should be cut first, then reshaped and restored to the plate, so that the duck is not only delicious, but also beautiful. When serving, it is served with "Lotus Leaf Soft Cake", which is especially delicious for people who eat it.

The appearance is red and yellow, crisp outside and tender inside, with special aroma of camphor wood and tea, and salty flavor. After eating, it gradually exudes a bouquet with chewing, and the fishy effect is very good. If smoked with fruit trees or tea leaves, the flavor is better. Smoked duck is a standard brown smoked color, which is the flavor of authentic Zhangcha duck.

raw material

Fat meat 1 block (weighing about 1 .500g), 52g pepper, monosodium glutamate1g, 5g pepper1.5g, 50g Shaoxing wine, refined salt and fermented grain juice, 5g sesame oil1.5g, and cooked vegetable oil.

step

1. Slaughter the duck, wash its hair, cut a 7 cm long mouth in the back and tail, take out its internal organs, cut off its anus and wash it. Put about 2000 grams of clean water in the basin, add 20 slices of pepper and refined salt, soak the duck for about 4 hours and take it out, then put it in a boiling pot for a little scalding, tie it tightly after taking it out, and dry the water vapor. Take 50 grams of Zanthoxylum bungeanum, 500 grams of sawdust, 750 grams of cypress leaves and 50 grams of Cinnamomum camphora leaves, mix them evenly, put them in a smoking stove, smoke them with bamboo chips, put the ducks in a cage, smoke them for 10 minute, turn them over, add tea leaves and camphor sawdust to the smoking material, and smoke them for 10 minute, and wait for duck skin.

2. Mix Shao wine, mash juice, pepper and monosodium glutamate into juice, evenly spread it on duck skin and stomach, put the duck in a large steamer, steam for 2 hours, and take it out to cool.

3. Heat the wok, heat the vegetable oil to 80%, fry the duck until the duck skin is crisp and fragrant, and brush with sesame seeds. Finally, cut the duck into strips 3 cm long and 1.5 cm wide, put the duck skin up on the duck neck and put it into a duck shape. When serving, mix 5 grams of sesame oil with a little sweet noodle sauce, divide into two plates, put the flowering onions in two small plates respectively, and eat around the ducks.

Production key

(1) Wash the duck before making it, soak it in water with salt and pepper to remove the odor and inhale the salty taste.

(2) Smoke the cigarette so that it can inhale the smoke. Fry in the oil pan until the skin is crisp, and take out. Don't fry it, or it will taste bitter.