Two days later, the little hemp duck that came to Yile Mountain and the spices, rock sugar and maltose from all over the country were all transported to the Sifang Restaurant.

Jianguo counted the quantity of goods and went to the upstairs office to report it, and then came to Xu Zhuo.

"We're ready for a new dish again?"

Xu Zhuo smiled and said, "It's not a new dish, it's just that I plan to improve the existing sweet duck in the store." ”

The practice of sweet duck is roughly divided into four steps: washing, pickling, marinating, frying, and smearing sugar.

The cleaning is not complicated, Cao Kun and a few of his apprentices can complete it.

The specific method is to soak the white-striped duck for three or four hours to allow the duck to fully stretch its body.

These white-striped ducks are transported through the cold chain, and it is inevitable that there will be squeezing, so they should be soaked first, and then cleaned up after the duck is stretched out to avoid dirt and dirt in the folds of the duck meat.

After soaking, start cleaning, which is a meticulous job.

Not only should the blood clots and debris in the abdominal cavity of the white-striped duck be cleaned up, but the duck's head should also be re-trimmed, such as the nasal cavity and oral cavity.

In addition, some of the hairy roots left on the duck must also be pulled out to clean up the duck inside and out as much as possible.

After cleaning up, wash it again, cut off the wings and paws, place the ducks on the workbench one by one, and start marinating.

The spices for marinating the duck Xu Zhuo made it himself, this marinade is generally five-spice powder and salt, but today Xu Zhuo used a B-level signature skill, which is naturally not so simple.

This marinade is made with almost 10 kinds of spices, stir-fried in a pan with salt and pepper, and then crushed into a powder.

When you use it, apply it directly to the duck, inside and out.

Once the marinade has completely soaked into the duck, it takes about four or five hours.

So according to the normal arrangement, the duck meat should be soaked the night before, and the next morning at two or three o'clock in the morning to start cleaning and marinating, so that the duck can be ready after dawn.

But today is an experiment, and the restaurant doesn't need to have a stall, you can do it whenever you want.

After the duck was marinated, Xu Zhuo took some maltose and old rock sugar from the warehouse and began to boil the syrup.

Although smearing sugar is the last step in making sweet duck, boiling sugar has to start in advance.

Because the syrup on the duck has to boil for at least two hours before it can be used.

Therefore, only by boiling in advance can the duck be smeared immediately after it is fried, so that the duck's skin becomes crispy and sweet.

If the duck is fried and then delayed, the taste of the duck will be slightly reduced.

Add water to the pot, put in a piece of maltose weighing seven or eight catties, and then put in a piece of old rock sugar that is about three or four catties.

Then open the fire to boil.

Sweet duck originated in Leshan, which is a very interesting place.

In Sichuan, where people like to eat spicy food everywhere, Leshan people are more keen on sweetness, and most of the sweet snacks that are popular in Sichuan come from here.

The sweet duck made today is the proof of Leshan people's sweetness.

After the water in the pot boiled, Xu Zhuo took a smooth medium-sized rolling pin, reached into the pot and began to stir slowly.

In fact, at this time, you should add some duck fat to the pot where the syrup is boiled, so that the syrup will have a duck flavor.

However, it is not easy to boil duck fat, and it is impossible to guarantee whether the source is safe if you buy the finished product, after all, the news about poisonous duck fat in the catering circle is endless.

So Xu Zhuo gave up the duck fat and put some lard in the pot instead.

Although lard does not have the flavor of duck, the effect of flavoring is not bad, and it is even stronger than the aroma of duck fat.

As for duck fat......

Wait for more marinated ducks in the future, and then find a way to skim it from the marinated soup, now Boss Xu is really powerless.

"Xu Zhuo, who told you the secret recipe for boiling sugar? I only knew how to add rock sugar before, but I really didn't know the specific proportion. ”

Cao Kun, who was watching next to him, was full of excitement, he thought that Xu Zhuo would not let him go back because he was afraid that he would not return, or secretly change jobs.

As a result, I didn't expect that this young man could really make a sweet duck.

At least what he does now is much more detailed than what he does for sweet ducks.

Xu Zhuo smiled: "My grandfather has been studying food for a lifetime, and it is not difficult to get some recipes for sweet duck, after all, in the kitchen of the state banquet back then, the secret recipes of the eight major cuisines can be checked and seen casually." ”

Well, since Chen Guifang helped herself find a reason, then there is no need to use it in vain, after all, that bag is tens of thousands.

Everything is on the old man and them, but not to mention which old man it is, so that they can't find out.

You can't confront those old men face to face because of this, right?

In fact, even if you confront each other face to face, there is no problem, because in the past few days, Xu Zhuo has talked to every old man about sweet duck.

The layer of syrup that Sweet Duck smeared was originally made with only maltose.

However, with the improvement of everyone's quality of life, people's taste has degraded to varying degrees, and the sweetness of maltose is no longer satisfactory, so there is a step to add rock sugar.

When the sugar cubes in the pot were about to melt, Xu Zhuo turned down the heat and asked one of the cooks to continue stirring the syrup in the pot while he began to boil the brine.

Brine is the key to making sweet duck, and it is also the source of the taste of sweet duck.

Xu Zhuo first put the spices that needed to be used in a basin, washed them once, controlled the dry water, and poured the liquor to soak them.

After doing this, Xu Zhuo fried a small pot of sugar.

This is the key to the beautiful color of the sweet-skinned duck.

A good sweet-skinned duck has a ruddy and shiny appearance, and the color is neither dark nor light, which makes people very appetizing at a glance.

This time to make braised pork, Xu Zhuo once again used the sandwich pot transported from Linping City.

Add half a pot of water to the pot, pour in various spices soaked in white wine and fried sugar, and then scoop half a bucket from the old soup used by Cao Kun to make braised meat, and finally add a packet of salt.

After the fire boils, turn to low heat and continue to boil for more than an hour, so that the flavor of the spices can be boiled out and melted into the braised soup, which is considered to be a good boil for the sweet duck.

However, this kind of brine, at least ten times to marinate the duck is really flavorful, the first few times the duck made, relatively speaking, is very ordinary.

However, it can be used for promotion, and the taste will become better and better, and the reputation will be better and better, and the price will naturally move up.

The sweet duck has attracted the attention of many people in the store, not only the people in the back kitchen are staring at it, but even the front side has been inquiring about the progress.

Finally, Xu [3Q Chinese] had to declare to everyone that he could not eat this sweet duck for dinner today, but whoever wants to taste it after work at night can eat a few pieces.

But you can't eat more, after all, this thing is both sugar and meat, which can be called a calorie bomb, and if you eat too much, your weight will definitely rise.

When the pickling time was up, Xu Zhuo returned to the kitchen and began to marinate the duck.

This step is also very particular......