He Guoan's fist hug not only frightened He Yan, but also surprised Xu Zhuo.

He didn't wait for He Guoan to finish speaking, and quickly stepped aside, not daring to accept this gift.

Just kidding, He Guoan is more than ten years older than Xu Wenhai, and if you dare to accept his courtesy, I am afraid that when I go home, I will be hung up and beaten by the elders in turn.

And He Guoan's voice of Brother Xu made Xu Zhuo a little embarrassed.

I call you uncle, and you call me brother.

What kind of fairy operation is this?

There is a big nephew for no reason...... No, it's the two eldest nephews, He Guoan's elder brother, who has lowered Ji Mingyu's seniority.

As soon as He Guoan finished speaking, Xu Zhuo hurriedly took it: "Uncle He, you don't have to be polite, I'm also thinking about it, I didn't think about it so much when I did it, but I didn't expect it to be true." ”

Quickly divert the topic, what if He Guoan wants to worship himself?

Who knew that these words made He Guoan sigh again: "Didn't think about it so much? Yes, you shouldn't think too much about cooking, the duck has a fishy smell, so find a way to get rid of the fishy smell; the duck skin is easy to break, so soak it slowly in the boiling broth, and then make ...... when the duck skin is relaxed."

For Xu Zhuo's operation, he interpreted a lot of content.

This made Xu Zhuo himself a little surprised, because when he did it just now, he did it completely according to the tutorial given by the system, and he didn't think about anything.

At this time, Ji Mingyu weakly raised his hand to speak: "Can any of you explain to me, how clever was Brother Xu's operation just now? As a layman, I can't get your points at all." ”

Ji Wenxuan glanced at his grandson: "You didn't learn to let you learn cooking, you can't understand anything now, do you regret it?"

After adding the broth, cover the lid and let it simmer for about ten minutes, mainly so that the hot pork bone broth can be immersed in the duck and pigeon meat, so that the duck and pigeon meat can have a gradual aging process.

In this process, the peculiar smells of duck and pigeon meat are also leached out and incorporated into the soup.

According to the thickness of the duck meat, it can basically be soaked in about ten minutes, and then Xiao Clumsy boils the broth, pours in high liquor, and uses the volatility of alcohol to take away the peculiar smell in the soup. ”

Speaking of this, He Guoan continued: "When frying, some of the peculiar smells have been eliminated, and then pouring so much high-grade liquor can completely remove the peculiar smell in the soup and meat."

Now not only is the meat delicious, but the soup in the pot is also very delicious. ”

As soon as the two explained this, Ji Mingyu understood.

Although he still didn't understand the tricks of doing this, it was enough to know that he could clean up the odor smoothly.

As a child who grew up nibbling on roast duck, he knows how bad the taste of duck meat can be if it has a fishy smell.

After all, when I was a child, I was tricked into eating duck butts by those chefs at home.

When there was no longer any wine in the pot, Xu Zhuo closed the lid of the casserole, turned the heat to a lower level, and began to simmer.

Only by simmering over low heat can the duck meat taste tender and delicious, and at the same time, the flavor of the spices can be thoroughly immersed in the duck meat.

This step took almost an hour, Ji Wenxuan asked one of the cooks to watch the fire here, while the others left the kitchen and went to the small private room upstairs to drink tea.

At this time, whether it is Ji Wenxuan or He Guoan, they all have a lot to say.

After all, they watched a lost legendary dish reappear in the world, and they used very common techniques, and both of them felt emotional.

One is to sigh at the ingenuity of the ancients, and the other is to sigh at Xu Clumsy's flexible mind.

Being able to make this dish from reverse thinking is definitely a big deal in the culinary world.

It's just that Xu Zhuo is too young, and he is not the kind of person who likes to be in the limelight, if he wants to be replaced by Zheng Guangyao, he must definitely spread the heroic post widely, and invite all the chefs with heads and faces across the country to witness the birth of legendary dishes.

When we came to the private room, everyone's conversation still revolved around the dish on the ribbon.

Xu Zhuo didn't have many opportunities to speak, mainly Ji Wenxuan and He Guoan, today's scene made the two very touched and said a lot.

It's about the industry, it's about itself, and it's about the future.

Xu Zhuo listened most of the time, and even if he spoke, he was done with just a few words, not stealing the limelight from the two seniors.

An hour later, everyone returned to the kitchen again.

By this time, the fragrance of the casserole had wafted out.

The ducks and pigeons are fried in lard and then stewed in the pork bone broth, and the smell wafts out of the pot from afar.

Xu Zhuo came to the casserole, raised his hand to turn off the fire, then put on heat-insulating gloves and removed the lid of the casserole.

At this time, the pork bone broth in the pot was less than one-third, and even the body of the duck could not be covered.

However, the fragrance is very rich, especially after absorbing the aroma of duck and pigeons, this soup is very good.

After lifting the lid of the pot, Xu Zhuo did not immediately take out the ducks and pigeons inside, but left it to dry for a while to let the temperature in the pot drop down slightly, and then brought a slightly deeper large plate and began to put it on the plate.

With a large fence in one hand and chopsticks in the other, he carefully fished the duck out of the pot.

The duck is rotten, and even through the skin of the duck, you can feel the crispy meat and soup inside.

Carefully place the duck on the plate and use the chopsticks to adjust the shape.

This dish is not only delicious, but also beautiful.

Xu Zhuo tilted the duck's body slightly to one piece, and then used chopsticks to hold the duck's long neck, and bent it in the plate, making the whole duck look like a circle.

The neck of the duck is in a semicircle, and the body of the duck is also leaning against the inside side of the plate.

In this way, there is a lot of emptiness between the duck's neck and the duck's body.

This emptiness is for the release of pigeons.

This is also the meaning of the belt on the court.

Xu Zhuo carefully fished the pigeon out of the pot and placed it on the plate, and continued to shape it with chopsticks.

He first put the pigeon's neck close to his body, then turned over so that one side of the neck was against the duck's body, and then adjusted the duck's neck so that the duck's neck was just the pigeon's circle.

This creates a pigeon's head against the duck's body, and the duck's neck tightly encircles the pigeon next to it.

One big and one small are tightly together, this is the meaning of the father-son inheritance belt to the court.

"That's good?" Ji Mingyu leaned over and asked curiously.

Xu Zhuo shook his head: "Not yet, there is still one last step left, pouring juice." ”

Ji Mingyu still understands this kind of step, he pointed to the remaining soup in the casserole, and asked with a smile: "Is this soup poured on it?"

Xu Zhuo nodded: "Yes, but you can't pour it directly, you have to process it a little." ”

After saying that, he continued to get busy.