Because the surface of the duck is coated with dark soy sauce, the skin of the duck quickly turns into a beautiful jujube red under the action of hot oil.

In addition, the lard in the pot is relatively hot, so the surface of the duck skin is fried to the point that there are a lot of dense bubbles, which looks very attractive.

Xu Zhuo carefully took out the duck in the pot with a fence, put it aside to control the oil, and then carried the pigeon and continued to fry it in this way.

When he was operating, He Guoan, who was full of emotion, lightly touched Ji Wenxuan, who was standing beside him.

"Master Ji, this trick is actually not complicated, why can't we think of it for so many years?"

Frying the duck in segments with lard to remove the fishy smell is a method that every chef can do, even those with a little cooking experience can do well.

But no one would have thought of this for so many years, which made He Guoan feel a little incredible.

Ji Wenxuan smiled and said: "These are all caused by our misunderstandings, everyone who makes this dish will be confused by the words of tender and abnormal duck meat in the record."

When frying, it always changes color and takes it out, so I don't dare to fry it for too long, for fear that the duck meat will not be fresh and tender after a long frying time.

I never thought of frying the duck butt first, nor did I think of using lard instead of vegetable oil to suppress the fishy smell.

Today, Xiao Zhuo taught us a lesson, the times have changed, and cooking in the future is no longer suitable for one person behind closed doors, but depends on communication.

Wait and see, in the future, Xiao Zhuo said in the classroom of Yangzhou University that everyone will make this dish, and this lost dish will also reappear in the world. ”

The reason why dishes like the ribbon Shangchao are lost is that people in the past liked to hide secret recipes, let alone instruct others, even if they taught their own apprentices, they had to keep a hand.

In the peaceful and prosperous times, it is good to say that in the war years, the people were displaced, and all kinds of secret recipes were lost.

Not only the secret recipes for cooking, but also the secret recipes of traditional Chinese medicine, Chinese medicine, martial arts, porcelain, etc., most of which were lost during the war, and the essence was almost gone, leaving only some fur to support.

Take porcelain as an example, since ancient times, China's porcelain has been famous all over the world, with the name of China, the original meaning of this word is porcelain.

With this foundation, it stands to reason that the porcelain technology of modern society should be very developed, but the reality is that almost all domestic high-end porcelain is imported.

There are so many domestic porcelain manufacturers and enterprises that can only produce some low-end porcelain.

The reason is naturally the loss and outflow of local technology, which leads to the lack of inheritance.

Although it has been overtaking in corners all these years, there is still a gap in terms of technology.

He Guoan looked at Ji Wenxuan with feeling and asked, "This is why you all went to Yangzhou University as visiting professors?"

Ji Wenxuan nodded: "Yes, in the culinary industry, the master-apprentice model that has been passed down for thousands of years should be changed, and the Culinary College of Yangzhou University is an experiment." In the future, we will continue to call for more universities to offer cooking classes. ”

Cooking classes at a university are not the same as at a technical school, where you learn a craft and know what it is.

What universities study is to know why.

He Guoan listened to Ji Wenxuan's introduction, and said with some fascination: "If I have the opportunity, I really want to go to that school, and it is best to stand in the classroom and teach a few lessons." I've been tired for so many years, but I've never experienced what it's like to be a teacher. ”

Ji Wenxuan smiled: "There is a chance, don't worry." ”

At this time, Xu Zhuo had already fried the ducks and pigeons, and was putting them on the bamboo grate to control the oil.

Taking advantage of the oil control, Xu Zhuo changed the pot and put it on the stove, added half a pot of pork bone broth to it, and boiled it over the fire.

Then he brought a clean casserole, put a bamboo net on the bottom of the pot, and carefully put the ducks and pigeons that were still hot into the casserole.

In this step, the duck should be on top and the pigeon on the bottom, so that after it is done, it is more convenient to take it out of the pot.

In addition, the pigeon is under the bottom, which also prevents the soup from falling apart when it boils.

After putting it away, Xu Zhuo put salt, light soy sauce, green onions, and ginger slices into the casserole in turn.

In addition, a little dark soy sauce is also added to enhance the color, as well as a marinade bag containing spices such as Sichuan pepper and cinnamon bay leaves.

After all this is put into the casserole, the tonkotsu stock on the stove next to it is also boiling.

Xu Zhuo took the spoon and poured the broth into the casserole spoonful by spoon.

After the duck and pigeons had soaked in the boiling hot broth, he picked up the pot and filled the casserole with the pork bone broth.

At this step, He Guoan and Ji Wenxuan were very clear, and at the beginning, they poured a spoon into the casserole little by little, so that the ducks and pigeons could adapt to the temperature of the pork bone broth.

If you pour it all in, the skin of the duck and pigeon may break.

And the air in the belly of ducks and pigeons also expands, risking damaging the duck's skin.

Ji Mingyu on the side asked Ji Wenxuan in a low voice: "Grandpa, isn't it okay if the soup is not heated, it's so troublesome, it feels like a lot of work." ”

Ji Wenxuan shook his head: "Now the duck is still hot, the duck skin will shrink when it touches cold water, and the duck skin will definitely break if it is boiled again." ”

"Is it okay to use the boiling stock?"

He Guoan nodded and took over the conversation: "Pouring the boiling broth little by little can make the duck skin gradually relax and have better malleability."

This way, when simmering in the casserole, the skin will not break. It's not a clever trick, but it's really useful. ”

Seeing this, He Guoan already had a subversive understanding of the practice of this dish.

Originally, he always thought about advanced techniques, but the duck he made never reached the taste and texture of the record.

But now, after seeing Xu Zhuo's operation, I realized that this dish is not about cooking techniques, but about the comprehensive use of simple techniques.

As for what Xu Zhuo showed now, he already knew it when he was an apprentice.

However, for so many years, it has not been used reasonably.

Cooking is endless.

He calmed down and continued to watch Xu Zhuo's operation.

The pork bone broth in the casserole had been filled, Xu Zhuo covered it and simmered it for about ten minutes.

Then he put on his insulated gloves and put the casserole on the stove with both hands.

Next, turn on the high heat and bring the tonkotsu stock in the casserole to a boil.

At this time, Xu Zhuo lifted the lid of the casserole, took a bottle of high-grade liquor, and poured a small half bowl into the casserole.

Then reduce the heat to a slight boil and let the soup in the pot boil slightly.

When he saw this step, He Guoan breathed a long sigh of relief, he already knew how to do this belt up.

Fried, soaked, liquor......

After this set, no matter how strong the fishy smell is, it will be removed cleanly.

High, really high!

He hugged his fist at Xu Zhuo, and said loudly: "Brother Xu, the so-called master is the teacher, the belt you made today convinces me, and solves the problem that has accumulated in my heart for many years, thank you very much." ”

He Yan on the side was full of confusion.

What's the situation?

Daddy called him brother, so didn't I suddenly become a lifetime shorter?