I always feel that when it comes to Sichuan cuisine, it must be spicy and spicy. In fact, this is not the case. There are many mildly spicy, non-spicy and sweet foods in Sichuan, and there is also an obvious characteristic that is fragrant. When you hear Sichuan cuisine,

What dish comes to mind first?

Which Sichuan dish impresses you the most?

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▼Speaking of "fragrance", if you have been to Sichuan, you can personally understand the meaning of this word.

When eating hot pot, you should put chopped peanuts and fried soybeans in the oil dish because of its aroma; when eating ice powder, you should sprinkle it with plenty of brown sugar and sesame seeds because of its aroma; and this recently discovered delicacy is sweet and fragrant, and it is said that you can eat it in one bite.

comfortable".

This dish that gives you a comforting taste in one bite is called sweet-skinned duck.

At first glance, I thought it was Peking duck, but in fact it is an authentic Sichuan dish.

The appearance is oily, red, and crystal clear, making people want to pick up a pair of chopsticks.

When you bite into it, the outside is sweet and crispy, the inside is soft and tender, and the sauce is so rich that you want to chew even the bones.

There are many Sichuan restaurants in Zhengzhou, but not many selling sweet-skinned duck.

Being able to eat this dish here is a surprise to many foodies.

I heard from the chef in the kitchen that sweet-skinned duck is a dish passed down from the palace. It is very famous in Leshan, Sichuan and can be bought in the streets and alleys.

However, because the sweet-skinned duck must be eaten hot to enjoy the sweet and crispy texture, it is rarely seen outside.

On the other hand, because the method is relatively complicated, this sweet-skinned duck dish cannot be widely promoted in other places.

If you want to make this sweet-skinned duck, you must not be careless in every aspect.

After the duck is slaughtered and cleaned, apply salt, pepper, cooking wine, ginger and green onion evenly from the inside to the outside, and then marinate for eight hours to infuse it with flavor.

After pickling, it can be colored. Different from the common coloring using honey, sugar, etc., here red yeast rice is used for coloring.

Soak the red yeast rice in hot water. When the water changes color, add the marinated duck. When the color soaks into the duck skin, it turns soft pink. Now it can be marinated.

Put the well-colored duck into the stewed soup with bay leaves, star anise, cinnamon and other spices and marinate for 40 minutes, then hang it up and drain.

The next step is to pour the oil. The heated oil is poured over the surface of the duck over and over again from top to bottom. The whole process lasts for fifteen minutes until the skin of the duck is crispy.

I heard from the chef that if you fry it directly, the duck meat will be completely simmered in the oil pan, and the skin of the duck that cannot breathe will taste greasy and lose its tender texture.

The last step is to add sugar. Different from the common roast duck skin water, the sugar water used in the store is much thicker.

After understanding it, I realized that this sugar water is made by mixing maltose, rock sugar, and maltose.

When eating, pour a thick layer on the outside of the duck, and the taste... Of course, how can you not experience the standard spicy and delicious flavor in a Sichuan restaurant?

The boiled fish was still sizzling when it was brought to the table. The fish meat was thinly soaked in the soup, and it seemed a bit heavy against the background of the chili segments and Sichuan peppercorns.

It tastes soft, tender and smooth, with just the right spicy taste, leaving more of a fragrant aroma between the lips and teeth.

To make boiled fish well, it is not just as simple as filling the fish well, but also how to season it.

Sesame oil boiled with Sichuan peppercorns, peppercorns, sesame oil, etc., and pouring a spoonful of it before serving can add a lot of color to the whole dish.

In the impression of crispy pork slices, the crispy rice is always served with the meat slices on top, but here the crispy rice is placed upside down on the meat slices.

When eating, tap it lightly with a spoon and the rice cake will break into pieces.

It's crispy in the mouth, and paired with the soft and tender meat slices, it brings a new wave of surprises to the taste buds.