Sweet-skinned duck is one of the most famous foods in Leshan, Sichuan. When you come to Sichuan, you have to go to Leshan. You have to go to the big Buddha to go to the temple. You must also eat the sweet-skinned duck of Leshan, eat one, and take one in vacuum packaging. . Eating sweet ducks became Leshan The “food tourism” is an indispensable item, and the sweet-skinned duck has become a gourmet business card for Leshan. Sichuanese, when it comes to Leshan, will remember to eat sweet-skinned ducks, but also have to bring some back, some even pack more than a dozen to share with relatives and friends. Speaking of the popularity of sweet-skinned ducks in Sichuan, it is hard to describe in a thousand words. The friends around me, when talking about Leshan cuisine, will definitely think of the sweet-skinned duck first. There are often groups to go to the Leshan food tour, sweet duck is also an important project. If you go to Leshan to go to Leshan for a business trip, you will not forget to come back with the sweet-skinned duck. As an authentic Leshan person, even if he grows up from a snack, now every time he returns to Leshan, he will take two belts. The sweet-skinned duck, our locals also call it "oily duck", which is followed by the Qing Dynasty imperial diet, which is discovered and improved by Leshan folk. Sweet-skinned duck - the color is brown and red, the skin is slightly sweet, the meat is tender and the aroma is pleasant. The sweet-skinned duck with the above characteristics is a good duck!
After washing the duck, drip the water slightly, then use the allspice, salt and white wine to smear the inside and outside of the duck. Put the duck into the pot and freeze it for 12 hours.
Put a little oil in the pot, add the white sugar after the hot oil, slowly fry until the white sugar turns red, and the big oil bubbles become small oil bubbles. When the small oil bubbles are gone, the sugar color is fried.
Add 1 small bowl of water
Add 4 small bowls of brine and add the marinated duck.
Cook the small fire for nearly 1 hour, and pay attention to the duck several times. Slightly control the water after cooking
Put the oil in the pot, heat it, grab the duck's leg with one hand, and use a spoon with hot oil to pour the duck until the duck skin is crisp and brownish red.
Duck cooked with hot oil
Add 20 grams of maltose to about 5 grams of water to dilute slightly
The last step is very important, it is indispensable: it is good to brush a layer of diluted maltose on the duck skin.
1, white sugar can not be directly into the brine, you must first fry the sugar color, this step is very similar to the fried sugar color of braised pork; 2, there is no old brine, you can also do it. In the third step, add a few bowls of water, then add the spices and soy sauce needed for the brine, cook for 1 hour, then continue to the fourth step to put the duck; 3, maltose depending on the concentration, if it is relatively thin, do not need to add water to dilute, I am more concentrated maltose, so add a little water to dilute. Finally, the concentration of maltose on the brush is picked up with a spoon, and it is better to drop into a straight line; 4. If there is no maltose, use white sugar and a little water to replace it with the same concentration as maltose.