Roast duck is a very cumbersome dish, so if you want to eat it at lunch, it's almost time to start making it.

The old man followed Xu Zhuo to the kitchen, holding his arms to watch him operate.

In the old man's impression, Xu Zhuo should not be able to cook this dish, so he waited for Xu Zhuo to make a mistake and was ready to give two instructions.

Xu Zhuo honestly followed the systematic tutorial to start the production.

C-level skills, coupled with the old man sweeping the formation next to him, will not go wrong even with his eyes closed.

So Xu Zhuo was very relaxed.

There are not many ingredients used in this dish of roast duck, except for the duck, the rest is all kinds of spices, green onion and ginger.

In addition, when frying, you need to use crisp paste, that is, a batter made of egg flour starch.

For Xu Zhuo, the ingredients are very simple.

The difficulty of this dish lies in the tedious steps.

Take it as an example, the duck that has been slaughtered by the store, Xu Zhuo has to clean it up again.

Not only should the duck's paws, wings, heads and buttocks be chopped off, but also the fluff on the duck's body that has not been cleaned up.

After these are processed, the duck has to be deboned.

The reason why there is such a step is mainly to facilitate the removal of meat.

After the pot roast duck is steamed, the duck meat should be removed little by little, leaving no bones.

In order to be able to save time in preparation and to allow the duck to mature as soon as possible, it is best to debone the duck in advance.

There are no bones in it, which not only saves cooking time, but also facilitates the operation after steaming.

Deboning a duck is easier than a bag chicken, because the duck is disemboweled, and the duck butt and duck head are not there, so you can debone at will without considering the integrity of the duck body.

Xu Zhuo took the kitchen knife and pulled out all the bones on the duck's body with three strokes and five to two.

Originally, there were not many bones on the duck's body, except for the vertebrae and ribs that were connected to the neck bone, the rest were the duck wing bone and the duck leg bone.

Once these are drawn, the whole duck becomes a lump of meat that can be kneaded at will.

After deboning, Xu Zhuo soaked the duck meat in clean water to remove the blood.

The old man has no doubts about Xu Zhuo's deboning skills, after all, even a cloth bag chicken can be made, so what is it to debone a duck?

After soaking for 20 minutes, Xu Zhuo boiled a pot of water, and put green onions, ginger slices, and white wine in it.

Blanch the soaked duck in a pot under cold water.

Blanching is very important for ducks, because duck meat has a strong fishy smell, and if it is not blanched or blanched thoroughly, this fishy smell will remain in the meat.

In order to let these peculiar smells dissipate, put more liquor when blanching, and use the volatility of liquor to let the peculiar smell in the meat disperse.

After the water boiled, Xu Zhuo took a spoon and skillfully began to skim the foam from the pot.

After the foam was skimmed off, Xu Zhuo carefully fished out the duck in the pot with a colander.

That's when he turned off the fire.

The reason for this is that during the blanching process, if the foam is turned off quickly before it is skimmed, or if the duck is not fished out, it is easy for the foam to get on the duck meat.

These foams are impurities in the duck's body, such as blood or something, and the fishy smell is strong, so try to avoid it.

The duck was fished out and put aside, while Xu Zhuo quickly poured out the water in the pot, cleaned it again, and then prepared to boil the soup.

To make this dish, the duck needs to be marinated in braised soup.

The braised soup is very easy to prepare, the pot is connected with water, and then put peppercorns, star anise, bay leaves, cinnamon, dried chili peppers, cumin, shallots, ginger slices, light soy sauce, dark soy sauce, salt......

Anyway, it is to put the commonly used spices and spices in it, boil it and boil it for a while to bring out the fragrance in the spices.

After the braised soup was boiled, Xu Zhuo brought a small basin that was a little deeper, put the blanched duck into it, and then poured in the boiled braised soup.

After the braised soup was submerged in the duck meat, Xu Zhuo took the small basin and put it into the steamer.

Steam over high heat.

Steaming duck in braised soup is a feature of pot roast duck.

Compared with directly putting it into the pot and marinating, the steamed meat is not only more tender, but also the duck meat is rotten but not scattered, loose but not broken.

Moreover, it can absorb the flavor of the braised soup to the greatest extent, so that the duck meat is full of marinated flavor, but the taste does not have the strength of ordinary braised duck.

Ideal for secondary operations.

The whole steaming process takes more than an hour, so Xu Zhuo naturally won't wait in the kitchen all the time, but is idle and teasing the bear cub with a bag of dried fish.

And the old man was a little surprised that Xu Zhuo suddenly made a pot of roast duck.

Originally, he planned to give two instructions, but until now, every step Xu Zhuo has taken is very correct, making him useless.

But the more this happened, the happier the old man became.

After all, it's your own child, and the better your performance, the brighter your family's face will be.

And the old man likes to pretend very much, Xu Zhuo's performance today properly gave the old man new materials for pretending.

When Xu Zhuo and Yu Keke were teasing the bear cub with dried fish, the old lady came over, first doted on the bear cub twice, and then rushed and said:

"Xiao Zhuo, I want to go to Yangzhou with your grandfather to live for a while, can you entrust the bear cub to you and Coco to take care of?"

Xu Zhuo was stunned for a moment, and looked at his grandmother in some surprise.

It's not that he doesn't want to take care of this fat cat, it's mainly that the old lady has always been a cat, and she takes this cat with her wherever she goes, why is it today......

The old lady said: "After going to Yangzhou last time, the bear cub was a little uncomfortable and almost had a stress reaction, so it is better to stay here."

It's very close to the two of you, just go to live with you for a while, get used to the days without me first, and save it from being homeless when I'm old. ”

This was said a little sadly, which made Xu Zhuo's nerves tense all of a sudden.

The task of going to the capital must be done as soon as possible, and I can't say that I can extend the life of the two elderly people in the family.

I don't know if it's going to work, but I have to give it a try.

Thinking of this, Xu Zhuo agreed to the old lady: "Okay, it just so happens that we are a little deserted over there, so let's let the bear cub go over to live for a while." ”

Having said that, Xu Zhuo knew very well in his heart that the old lady should not plan to take the bear cub back.

Because no matter what the system has prompted before, or a few tasks to do, the bear cub is his own cat by default.

Now it seems that it is time for the cat to follow himself.

But without the bear cub, I have to persuade the old lady to travel as much as possible outside, so that it can also increase her physique.

As soon as he said his thoughts, the old lady continued: "We are indeed going to travel, starting from Yangzhou, first to Suzhou, then to Hangzhou, and then from Hangzhou to Wuzhen, Qiandao Lake, Huangshan...... All the way to Zhangjiajie, then to Chongqing, and then to Guizhou ......"

The old lady said a bunch of places, which not only made Xu Zhuo a little moved, but even Yu Keke wanted to follow.

"Grandma, why don't I help you carry your bag? ”

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Thank you for the 10,000 book coins rewarded by the leader of the first league [Harry Potter YY], so you broke the bank, and I haven't paid it back, I'm really sorry.