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這是四川的傳統名菜,因其具有茉莉花和樟樹葉的複合香味,且皮脆肉爛,色澤金紅,而久負盛名。在沒有茉莉花茶和樟樹葉的地方,可免去熏製的工序,鴨子經醃製、蒸、炸後,亦甚可口。原料: 肥鴨一隻(已開膛)約重2 3/4磅(1250克) 鹽 6茶匙(30克) 花椒 20粒胡椒粉 1/2茶匙 紹酒 3 1/2湯匙炸鴨用植物油 6杯(1500毫升) 香油 2茶匙熏鴨用料: 茉莉花茶 2盎司(50克) 香樟樹葉(可以不用) 2盎司(50克) 白糖 7湯匙(100克) 麵粉(未經篩過) 12湯匙(175克)
This is Sichuan’s traditional dishes, because of its jasmine and camphor leaves with the compound flavor, and crisp and rotten, golden color, and prestigious. In the absence of jasmine tea and camphor leaves where the smoke-free process can be removed duck pickled, steamed, fried, also very delicious. Raw materials: a fat duck (has been opened) weighing about 2 3/4 pounds (1250 grams) salt 6 teaspoons (30 grams) pepper 20 grains pepper 1/2 teaspoon Shaoxing wine 3 1/2 tablespoons vegetable oil fried duck 6 cups (1500ml) Sesame oil 2 teaspoons smoked duck Ingredients: Jasmine tea 2 ounces (50g) Camphor leaves (not used) 2 ounces (50g) sugar 7 tablespoons (12g flour) 12 tablespoons 175 grams)