Jiajiang Sweet Duck is a specialty delicacy in Jiajiang County, Leshan City, Sichuan Province.

Jiajiang sweet-skinned duck, also known as "braised duck", follows the imperial cuisine technique of the Qing Dynasty.

Discovered and improved by the people, its brine is unique, with brown-red color, crispy and slightly sweet skin, tender meat and pleasant aroma.

Jiajiang sweet-skinned duck is an improvement on the braised duck made in the 1990s. It follows the imperial cuisine process of the Qing Dynasty. It uses high-quality raw materials and more than 20 kinds of Chinese herbal medicines. It is carefully cooked using traditional techniques such as braised, fried and roasted.

become.

Use young native ducks that are 4 to 6 months old, slaughter them, wash them and marinate them in brine.

At this time, the fire should not be too high. After the duck is simmered with marinade and cooked, poke the duck with a steel needle several times to remove some of the fat on the duck. Then brush each duck with a layer of maltose one by one and hang it to dry until the surface moisture dries.

Then put the hung braised duck into the oil pan and deep-fry until the color is red and the skin is crispy, then take it out and brush it with a layer of maltose, which is considered completed.

Brush sugar twice during production, the first time to color it naturally during frying, and the second time to add a sweetness to the braised aroma.

The sweet-skinned duck made in this way has the characteristics of bright red color, crispy skin and tender meat, crispy bones and long aftertaste.

Among the many Jiajiang sweet-skinned ducks, the "Mucheng Plum Duck" at the east gate of the county is the most authentic.

How to make Jiajiang sweet-skinned duck: To make authentic "sweet-skinned duck", you must use farm-raised local ducks (shelducks) as raw materials, and you can also use goose instead.

Ingredients: 1 native duck (about 1500 grams), ginger, scallions, refined salt, caramel sugar, rock sugar, cooking wine, pepper, star anise, cinnamon, cumin, cloves, grass fruit, amomum villosum, komong, licorice, fresh soup, cooked

Preparation method of appropriate amounts of rapeseed oil: 1.

After the duck is slaughtered, remove its feathers, cut a 6-centimeter-long hole across the tail, and remove the internal organs. After washing, rub the inside and outside of the duck with Sichuan peppercorns, refined salt, and cooking wine. Put the duck in a basin and marinate for 5-6 hours.

2.

Heat the wok, add cooked vegetable oil to heat, smash the rock sugar and put it into the pot, stir-fry until the rock sugar is completely melted and turns brown, then immediately add an appropriate amount of boiling water and stir well to make a sugar-colored juice.

All spices are wrapped in clean gauze into spice bags.

3.

Add fresh soup into the pot, add refined salt, cooking wine, sugar juice, ginger (beat into pieces), scallions (knot) and spice bag, bring to a boil over high heat, then simmer over low heat for more than 1 hour to make the stew.

juice.

Add the marinated duck and cook until cooked.

4．

Drain the marinated duck and put it into a hot oil pan. Fry until the skin is crispy and brownish-red, then take it out and brush it with caramel. Serve.

Operation essentials: 1. Do not put too much sugar in the marinade. It is better for the marinade to be light red.

2. Don’t put too much spices in the brine, otherwise it will feel "boring".

3. If the concentration of maltose is too high, it can be diluted with appropriate amount of water before use (it must be heated to survive the dilution).

If you don’t have caramel sugar, you can use white sugar and boil it with water instead.