Fragrant camphor tea duck
Raw material:
1 net duck (about 1500 grams), 30 grams of ginger slices, 40 grams of green onions, 5 grams of star anise, 15 grams of gardenia, 15 grams of tangerine peel, 10 grams of citronella, 10 grams of cloves, 10 grams of licorice, 50 grams of camphor leaves, 5 grams of Sichuan pepper powder, 5 grams of pepper, 3 grams of sugar, 15 ml of cooking wine, cucumber slices, red dragon fruit balls, salt, white wine, and cooked vegetable oil.
Production process:
1. Put the duck in a pot, add water, ginger slices, green onions, and cooking wine to marinate for 2 hours to remove blood and duck smell, and then pick it up and hang it on the boom with an iron hook to drip off excess water.
2. Beat star anise, gardenia, tangerine peel, citronella, cloves, licorice, and camphor leaves into spice powder. Put the wok on the heat, add salt and fry until slightly yellow, add spice powder, pepper powder and pepper and fry until fragrant, then turn off the heat and let it cool, add sugar, mix well and set aside.
3. After the duck is dried on the surface moisture, it is removed from the surface, brushed all over the surface with white wine, and then evenly wiped all over the duck with fried salt, and placed in the marinating vat to cover and marinate for 2 days.
4. Put the marinated duck into boiling water and blanch for 5 minutes to make its surface shiny, and then put the duck into the smoker to hang it and dry it.
5. Put the wok on a hot fire, add cooked vegetable oil and cook until it is hot, fry the duck until the skin is crispy, remove and drain the oil. When walking, slice the duck into slices of uniform size and thickness, arrange them with cucumber slices, and garnish them with red dragon fruit balls.
Production keys:
It is necessary to choose a fat and tender male duck to have a good taste.
Steamed crab with garlic vermicelli
Raw material:
Crab cream, minced garlic, vermicelli.
Production:
1. Clean the crab. Because crabs are more violent, you can use ice water to stun the crab with ice water before scrubbing it with a brush.
2. Chop the crab into pieces. Remove the pincers of the crab, open the back cover, remove the lungs, and then cut the crab into four pieces.
3. Soak the vermicelli in water, then add minced garlic, salt and oil to taste. Because the vermicelli is very absorbent, you can't soak it for too long when soaking it, otherwise it will be too soft and rotten, and it will not taste good. Put the crab on top of the vermicelli and steam it over medium-high heat for 15 minutes.
Dry-braised mandarin fish
Raw material:
Mandarin fish, pork belly, green onion, ginger, garlic, bean paste, pickled pepper, salt, monosodium glutamate, soy sauce, vinegar, rice wine, sugar.
Production:
1. Slaughter and cure the mandarin fish, and cut the flower knife; Heat oil in a pan and fry the mandarin fish until golden brown for later use;
2. Dice the pork belly and set aside; Put the bottom oil into the pot, put in the bean paste, pickled pepper and stir-fry, add the diced meat to fry the fragrance, add sugar, salt, monosodium glutamate, rice wine, vinegar, soy sauce, put in the fried mandarin fish, cook over low heat until the juice is collected.