Chop is a way to simmer over a slight fire.

There are two kinds of grilled dishes, one is white steak, which is a dish made with milk soup, and the finished dishes are mostly white or light-colored, such as white steak wide belly or white steak four treasures.

There is also a kind of red steak, which is a kind of grilled with sugar or soy sauce added to the soup, the color of the finished dish is ruddy, which makes people have a great appetite, and the more classic dishes are red chop elbow with oil, red chop autumn duck, etc.

The grilled whole pig's head that Xu Zhuo had made before was also a kind of red chop.

To make grilled vegetables, you first need to put a layer of things on the bottom of the pot to separate the bottom of the pot from the ingredients.

In general, bamboo strip netting is chosen, which is the most common item.

But there are exceptions, such as this red chop autumn duck, which uses Chinese cabbage leaves instead of bamboo nets.

The reason for this is that the cabbage leaves are soft and do not rot after being cooked for a long time, and relatively speaking, the bamboo strip net is too hard, and it is easy to break the skin of the duck.

In addition, using cabbage leaves as the bottom can also make the duck meat taste fresh.

Although it is not the season for Chinese cabbage to be on the market, there is still Chinese cabbage in the back kitchen on the first floor.

There is no way, customers have needs, so they can't help it.

Although Huaiyang cuisine has repeatedly emphasized that it is not eaten from time to time, in the face of money, all the seasons and the like can stand aside.

The market economy is like that.

Xu Zhuo took a clean cabbage leaf and washed it, then folded it and put it under the casserole.

To do this step, you must use the outermost two layers of leaves of the Chinese cabbage, only in this way, the leaves will not be cooked for a long time, if you use the young leaves inside, although it is more beautiful, but it is not resistant to cooking.

After the leaves are mated, put the duck on top of the water control and tidy up the duck, trying not to let the duck's skin touch the four walls of the casserole.

This allows the duck's skin to remain intact as much as possible.

After setting up the ducks, Xu Zhuo took a spoon and scooped the soup that had just been boiled into the casserole.

Note that it is scooped and not poured, and the reason is also to keep the duck skin intact.

The duck soup in the casserole was poured full, and all the meat slices and shiitake mushrooms were put in, and then Xu Zhuo first boiled the casserole over high heat, and then turned to a slight heat to keep the soup in the casserole in a state that would not roll.

Only in this way can the duck be crispy and fragrant.

The whole simmering process takes at least an hour, so at this time, a few people left the kitchen, intending to go upstairs for some tea, and by the way, to make room for the chef on the first floor.

After all, the space on the first floor is limited, and the back kitchen is not large, so it is a little uncomfortable for several people to crowd here to make everyone work.

After coming upstairs, Zheng Guangyao first poured a cup of Longjing tea into his mouth, and then said with a smile: "It's a pity that Yu Peiyong is not here, the steps of making a red chop autumn duck are exactly the same as what he did, and he really deserves to be a family." ”

Wei Junming smiled and nodded: "Originally, when Xiao Zhuo said that we should watch it, I thought he really wouldn't know how to cook this dish, but I didn't expect it to be more professional than me." ”

Wei Junming is a Sichuan chef, and the red grilled autumn duck is an old Huaiyang dish, so it's normal not to be good at it.

But even if he is not good at it, Wei Junming can at least start at D-level, after all, he is a master of Sichuan cuisine, even if he is not good at it, he can make people unable to find faults.

Compared with the two of them speaking in the tone of an elder, He Guoan is much more formal: "The last time Xiao Zhuo made us a belt in the capital, I was still a certain elder who instructed him.

It is not until today that I know that people's talents are really different, and some dishes that we find very difficult seem to be as simple as a cold dish in their eyes.

Don't waste your talent, kid, keep it up!"

Xu Zhuo nodded, the only thing he could do at this time was to listen honestly to the earnest teachings of the elders.

Only in this way can the elders like it.

I learned this from my daughter-in-law.

There must be a generation gap between the older generation and the younger generation, and this is inevitable.

But how to get along amicably, naturally has to be used in the way of cocoa.

To sum up, the mouth should be sweet, do not raise the bar, and the elders will make a teachable appearance of whatever they say, and even if they do, they will not refute it.

Only in this way do the elders like it.

Everyone ate, drank, and chatted, and not long after, Pang Lihua also came with Yu Keke and Bear Cub, and the purpose was naturally to eat red chop autumn duck.

In fact, the two of them don't know how many times they have eaten this dish, but they haven't eaten Xu Zhuo's cooking, so they are very positive.

When the bear came, he lay on the windowsill and stared at the birds floating on the ancient canal outside, and whenever the birds approached, he began to scratch the glass excitedly, looking like he was going out to hunt.

An hour later, Xu Zhuo returned to the kitchen to check on the duck's cooking, while the others waited in the private room.

It was close to noon, and the waiters had already started to serve the food.

But the real dish hasn't been served yet.

After all, everyone is waiting to taste the red grilled autumn duck, so what's the matter with other dishes?

When he came to the kitchen, Xu Zhuo opened the lid of the casserole, and the soup in it was about one-third less, but it could still cover the duck, so there was no need to worry about the lack of soup.

At this time, the duck's whole body is completely soft, and even if you scoop the soup with a spoon, the duck meat will tremble with the ripples.

This is a sign that the duck meat is cooked and soft.

But that's exactly what happened, so it wasn't easy for the duck to take it out, because no matter what way you used, as long as you moved a little bigger, the duck meat would rot.

Although it doesn't matter if you eat it yourself, it doesn't matter if it's rotten, but it's all here, if the duck skin is broken, won't it be a waste of all your efforts?

Xu Zhuo turned off the fire on the stove and brought the casserole off the stove.

Then he picked up a large colander and carefully slipped it into the casserole, slowly filling the duck in.

Then slowly take out the colander, and the duck lies intact in the large colander.

Find a larger plate with a layer of lettuce leaves in it, and carefully place the duck on top.

Tidy up the styling to make the duck look more beautiful.

Then, Xu Zhuo began to make the sauce, which is the last and crucial step in making the red steak autumn duck.

Because the duck at this time is not much red, but a kind of brown.

Therefore, when making the sauce, some soy sauce should be poured into it, so that after pouring it on the duck, the duck's skin will look ruddy and delicious.

And after pouring the juice, the duck will look more translucent and stimulate the appetite more.

The duck sauce is easy to make, put the wok on the stove, scoop a few spoonfuls of the duck soup from the casserole, bring it to a boil and pour in some dark soy sauce to make the soup look heavier.

Then thicken to make the soup sticky, and finally drizzle some scallion oil when it comes out of the pan, and you're done.

Xu Zhuo took the freshly made sauce and carefully poured it on the duck.

Then cut a little red pepper shreds and sprinkle them for a decoration.

This famous dish at the first banquet of the founding of the People's Republic of China, red grilled autumn duck, is ready.

When they returned to the private room, Yu Keke and Pang Lihua came up and took a wild shot.

One posted on Moments that his husband made it for him, and the other said that his son-in-law honored him.

What are you really doing, pretending to be the first place.

Seeing this scene, Xu Zhuo sighed lightly in his heart: With such a daughter-in-law and mother-in-law, why don't you worry about being jealous!