Jiajiang Sweet skinned Duck [Sichuan Jiajiang Specialty]

What is Jiajiang Sweet skinned Duck? Authentic Sichuan Jiajiang specialty: Jiajiang Sweet Skin Duck

Summary:Do you want to know what Jiajiang Sweet Skin Duck is? This article is a detailed introduction to the Sichuan Jiajiang specialty - Jiajiang Sweet skinned Duck. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jiajiang Sweet skinned Duck. The full text takes about 3 minutes to read, mainly including the basic introduction of Jiajiang Sweet skinned Duck and its nutritional value? What are the product characteristics of Jiajiang sweet skinned duck? The production method of Jiajiang sweet skinned duck, etc

Basic introduction of Jiajiang sweet skinned duck

Jiajiang sweet skinned duck is a specialty cuisine of Jiajiang County, Leshan City, Sichuan Province. Jiajiang sweet skinned duck, also known as "stewed duck", followed the imperial cuisine of the Qing Dynasty. Excavated and improved by the people

3. Duck meat contains about 16%~25% protein, which is much higher than animal meat. Duck meat has moderate fat content, about 7.5%, which is lower than pork. Its fatty acids include unsaturated fatty acids and short chain saturated fatty acids, with a low melting point and relatively high digestion and absorption

What are the product characteristics of Jiajiang sweet skinned duck

Its brine has unique characteristics, with a brownish red color, crispy and slightly sweet skin, tender meat, and pleasant aroma

The production method of Jiajiang sweet skin duck

Jiajiang sweet skin duck was improved on the basis of the stewed duck in the 1990s. It followed the imperial cuisine technology of the Qing Dynasty, selected the best raw materials and combined with more than 20 kinds of Chinese herbs, and carefully cooked with traditional techniques such as stewing, frying, and roasting. Select 4 to 6-month-old ducklings, slaughter and wash them, and then marinate them in brine. At this time, the fire should not be too high. After braising and cooking, use a steel needle to poke the duck several times to remove some fat from the body. Then brush each duck with a layer of malt sugar and hang it to dry until the surface moisture is dry. Then put the dried Red-Stewed Duck into the oil pan, fry it until it is red and crisp, pick it up and brush it with maltose, and the production is complete. During the production, sugar was brushed twice. The first time was to naturally color during frying, and the second time was to add a sweet flavor to the braised aroma