Tea-flavored duck braised and fried method
Main ingredients: 1500 grams of old duck.
braised spices: 20 grams of star anise, 20 grams of bay leaves, 420 grams of cinnamon html, 20 grams of tangerine peel, 15 grams of cumin, 10 grams of pepper, 410 grams of fragrant sand, 46 grams of allspice html, 46 grams of glutinous rice html, 6 grams of lilac, 46 grams of licorice html.
Ingredients: 200 grams of light soy sauce, 200 grams of Chubang dark soy sauce, 180 grams of salt, 150 grams of cooking wine, 100 grams of rock sugar, and 20 grams of chicken powder.
How to make
1. Making of brine:
1. Add 800 grams of vegetable oil to the pot, add 150 grams of ginger slices, 150 grams of scallion slices, 150 grams of shredded onion, and 20 grams of coriander, fry it until browned in medium heat, remove it, salvage the residue, and set aside.
2. Add 10 kg of broth or water to the stainless steel bucket, pour the fried oil into the bucket, then put in a spice wrap, then add 200 grams of light soy sauce, 200 grams of Chubang dark soy sauce, 180 grams of salt, 150 grams of cooking wine, 100 grams of rock sugar, and 20 grams of chicken powder. Boil over high heat, cook on low heat for 2 hours, and then set aside.
2. Steps for braised duck:
1. Clean up the old duck, soak the bleeding water, plate it and set it up, and set it up.
2. Put the old duck into the pot, add appropriate amount of clean water to flood, add appropriate amount of cooking wine, boil over high heat and skim off the foam, remove, control the water and set aside.
3. Add an appropriate amount of vegetable oil to the pot. When the oil temperature is 70% hot, put the old duck into the pot until the skin changes slightly, then take it out and set aside.
4. Boil the brine, put the fried old duck in it, braise it over high heat for 15 minutes, turn off the heat and soak for 1.5 hours, then take it out, after cool slightly, cut it into pieces, and set aside.
3. How to make tea-flavored duck:
1. When braising duck, put Tieguanyin 200 grams into a container and add boiling water to soak for three hours. When the time comes, take out the tea leaves, control the moisture and set aside.
2. Add an appropriate amount of vegetable oil to the pot. When the oil temperature is 50% hot, add the tea leaves and fry them dry. Fry them out the fragrance, remove them and set aside.
3. Add appropriate amount of lard to the wok, add appropriate amount of chili segments and white sesame seeds after oiling, fry out the aroma, add fried tea and chopped duck meat, stir-fry evenly and then leave the pot to eat.
