Killing ducks, Xu Zhuo is really good at it.

Because to make a blood duck, you must first be able to kill the duck, so that you can successfully obtain the duck blood and make a delicious blood duck.

To make a blood duck, you need to use ducklings that are three to six months old, which is very similar to the ducks used for sweet ducks.

At this stage, the duck will not have too much fat, the meat is delicate, and the fishy smell is small, which is more suitable for raw stir-frying.

If you replace it with an old duck and make it in the way of a blood duck, the taste will be greatly reduced.

Not only is the meat relatively old, but the fishy smell is very strong, making it difficult to swallow.

There are live ducks in the backyard of Xiangmanlou, after all, it is the premier Hunan restaurant, and there are a lot of duck dishes in Hunan cuisine, so the store uses a lot of ducks every day.

These ducks are all local hemp ducks in Hunan, which are not big, and the age of the month is small, so each duck weighs more than two catties.

This weight is naturally not good for board duck or roast duck, but if you make blood duck, it is just right.

Under the leadership of Yuan Kang, Xu Zhuo and his party came to the backyard to pick ducks.

said that it was to pick ducks, but in fact, it was to advertise Xiangmanlou, and there were many people watching several live broadcast rooms at this time, and it was necessary to take the opportunity to promote a wave of Xiangmanlou's ingredients or something.

The rest of the Yuan family didn't think about it so much, they just wanted to use Xu Zhuo's fame to add some fans to themselves, so that they would have something to brag about when they went out to drink with friends in the future.

Save them from buying powder or something.

But Yuan Kang, a careful man, did not give up, not only let Xu Zhuo come out to choose ducks under the big sun, but also asked the person in charge of taking care of the ducks in the backyard to say a few words.

For example, those who are free-range in the mountains are all raised by drinking mountain spring water and eating fish.

For example, after it is delivered, we will always pay attention to the physical condition of the duck to ensure that every duck on the table is alive.

This kind of advertising slogan is a bit fake and empty in ordinary times.

But in Xu Zhuo's live broadcast room, it is a bit natural to say it through Xu Zhuo's mouth.

After all, Xu Zhuo has the aura of a visiting professor, and he is also an expert in this area, so if he says a few words, he can attract a lot of guests to Xiangmanlou.

In addition, after Xu Zhuo's publicity, it is also of great help to the improvement of Xiangmanlou's reputation.

Although in the food industry in Hunan, Yuan Desheng is already the existence of Taishan Beidou, but looking at the whole country, there are not many people who know Yuan Desheng.

Changsha is also a famous tourist city, and countless outsiders come to visit every year.

If Xiangmanlou can stand out from the many Changsha restaurants, the benefits and impact brought by this cannot be estimated by money.

It was precisely for these reasons that Yuan Kang dragged Xu Zhuo out and improvised a commercial blow against those ducks in the backyard.

After the commercial blowing ended, Xu Zhuo picked a more active duck, skillfully grabbed the two wings of the duck and went into the kitchen.

Start killing ducks for duck blood.

This step is very interesting, because whether the blood duck can be made or not, whether it will be delicious or not, is all in this step.

However, the process of taking duck blood was relatively bloody, and it could not be played in the live broadcast room at all, so at Xu Zhuo's suggestion, several people who did the live broadcast all stood far away to shoot this section.

Such a vague shooting can avoid the risk of being reported and banned, and it can also let fans know that there is no fraud.

It's the best of both worlds.

Before starting to kill, Xu Zhuo took a clean empty bowl and poured some rice vinegar into it, and then poured in some rice wine and salt.

Stir it and place on the ground.

He holds the two wings of the duck in one hand to prevent the duck from fluttering and holding the duck's head in his hand.

Well, such a bloody scene, it's better not to let Yaya Ya see it, so as not to have any nightmares.

After all, this is a duckling.

Then, he squatted down, brought the duck's neck to the bowl, held the kitchen knife in his right hand, and gently slashed the duck's neck, and the blood vessels in the neck were accurately cut.

After slicing, do not remove the knife, but stay in the position of the blood vessel, and at the same time lower the head of the kitchen knife and place it on top of the bowl.

In this way, the blood in the blood vessels will flow down the kitchen knife into the bowl, and the blood flowing into the bowl will be cleaner than carrying the duck directly into the bowl, and the duck feathers will not be brought into the bowl.

After all the blood in the duck's body flowed into the bowl, Xu Zhuo put the duck in a bucket, poured it into it with 90 degrees of hot water, and soaked the duck for about 40 seconds to facilitate plucking.

When scalding the duck, Xu Zhuo picked up the bowl on the ground and used chopsticks to stir up the blood and rice wine and rice vinegar in the bowl like beating eggs, so that the duck blood would not coagulate into a ball.

After finishing, take an empty bowl and cover it with a fine mesh sieve, then pour the whipped duck blood into it.

This not only filters the duck blood, but also makes the duck blood and rice wine and vinegar blend more evenly.

After putting the duck blood aside, Xu Zhuo reached out and fished out the duck in the bucket and began to remove the duck feathers.

At this time, it was time to shoot live, and when Xu Zhuo was digging down a lot of duck feathers with his hands, Yuan Kang was squatting on the side and chatting with Xu Zhuo.

"Xu Zhuo, don't throw this duck feather, we have someone to collect it, two or three yuan a catty. ”

Tsk, as soon as you open your mouth, you are an old money fan.

Xu Zhuo didn't react for a while, and asked curiously, "What are you doing with this thing?"

"Make down jackets, this kind of down jacket made of duck feathers is at least a thousand yuan, and the more expensive down is goose down, the kind of hundreds of yuan, all of which are fake down, this industry is a profiteering industry. ”

Yuan Kang hated to open a factory to make down jackets, which made Xu Zhuo a little crying and laughing.

Why do you want to earn any money, every industry has a doorway for each industry, it's good to be able to do a good job in catering, down jackets or something, it's useless to want to do this?

But now Yuan Kang is a bit miserable, not to mention the catering industry, he doesn't even have any management rights in his own Xiangmanlou.

So I can only use my pocket money to invest in a few good upstarts in catering, be a small shareholder or something, and barely survive on hundreds of thousands of dividends every year......

He doesn't have any work, people are relatively idle, and this leisure is even more amazing, and he always feels that Xiangmanlou is a problem everywhere.

I want to rectify, and I don't have the right to make decisions, so I can only sulk in a hurry, and this time I'm sulking, and my mood is even worse, and I always feel that this store is throwing money out all day long, so it becomes more picky.

Xu Zhuo didn't know Yuan Kang's thoughts, but it could be seen from the indifferent attitude of these people in the store to him that Yuan Kang had no say in the store.

With such a good business seedling, business opportunities can be seen.

As a result, the Yuan family disliked it everywhere.

Or......

Turning this goods to the Sifang Restaurant?

At present, although all aspects of the store are complete, there is no one responsible for supervision and rectification.

Everyone is following the established path, and no one realizes that there is actually more savings.

At this time, Yuan Kang's role was reflected.

However, if Yuan Kang went to the Sifang Restaurant, Xu Zhuo would definitely not give him a too high position directly, and he would have to give him an ordinary position first to see how his level was.

If he only finds fault and picks thorns, then forget it, let him go back where he came from.

If you can really make Sifang Restaurant better, then get him a vice president.

Xu Zhuo is not worried that Yuan Kang will cover the sky with one hand in the Sifang Restaurant, because this kid will definitely seize power in Xiangmanlou in the end, and he should not be able to look down on the size of the Sifang Restaurant.

Thinking of this, Xu Zhuo felt more and more that Yuan Kang was pleasing to the eye.

Taking advantage of the fact that he has been staying in Changsha these days, he has to have a good relationship with him, and maybe when he returns to the provincial capital, he will drive back directly with Big G.

The duck feathers of the ducklings are very easy to pluck, and after the duck feathers are plucked, Xu Zhuo cleaned up the duck head and duck paws by the way, especially the layer of skin on the duck paws, which has to be torn off, otherwise the fishy smell is too heavy and affects the taste of the dish.

After Xu Zhuo did this, he carried the duck to the stove, and after the fire was opened, he put the duck on top of the stove and burned the hair roots on the duck's skin with a high-temperature flame.

No matter what meat people in Sichuan and Hunan do to make meat, chicken, duck, pork or even beef and mutton, as long as it involves the skin of the meat, they like to burn it with fire to remove the fishy smell of the ingredients.

Xu Zhuo thinks that this step is very good, not only can burn off the hair roots, but also make the skin of the meat firmer and taste more delicious.

After burning the duck skin, Xu Zhuo cleaned the duck, then put the duck on the cutting board, grabbed the kitchen knife and cut it off the duck's back.

It's called open back.

However, unlike the essential oil open back of the massage parlor, the duck open back is to chop the entire spine of the duck.

This is not only beneficial for removing the internal organs of the duck, but also better cleaning out the residual blood clots in the duck meat.

Moreover, compared with disemboweling, it is more convenient to chop duck pieces.

Behind the duck opened, Xu Zhuo easily removed the duck's butt and some nearby connective tissue.

The duck butt has a very fishy smell, so you can't stay there, otherwise the pot will be full of duck smell.

Then, Xu Zhuo took out all the internal organs of the duck with his hands.

Yuan Kang came over with a small basin and motioned for Xu Zhuo to put it in the basin.

"Duck offal is a good thing, not only the heart liver and duck gizzard are delicious, but the duck intestines are also super delicious when they are ready, and they can't be thrown away. ”

Xu Zhuo felt that Yuan Kang should be the best person in the rich family.

Thinking about Yu Keke's generous behavior before, and then thinking about his heroism of spending a lot of money for the game, he really can't compare with Yuan Kang.

However, when he thought of the car driven by Yuan Kang, Boss Xu, who originally thought that the family was not bad, suddenly felt like a lemon.

Big G, tough guy standard.

When you have money in the future, you must buy one!

After the internal organs were taken out, Xu Zhuo pressed the duck into the clean water and cleaned the abdominal cavity twice repeatedly.

Then he picked up the kitchen knife, first cut off the duck's claws, and then chopped the duck into small pieces of about two centimeters.

He chopped the duck pieces very quickly, which not only stunned the people at the scene, but even the people in the live broadcast room couldn't believe their eyes.

On the barrage, people kept asking if the accelerator was turned on.

Yu Keke held his mobile phone and stared at Xu Zhuo worriedly while shooting a video, for fear that he would chop his hand.

But after Xu Zhuo chopped the duck pieces, the girl immediately took a screenshot of the video with great interest, sent it to the circle of friends and the group and began to pretend to be forced.

Xu Zhuo's beautiful knife work also made the people in the back kitchen of Xiangmanlou dare not underestimate it.

Although chopping duck pieces is a very simple job, it can chop the duck pieces evenly and quickly, and even chatted and laughed with Yuan Kang while chopping.

It's really capable.

It's no wonder that he can become a visiting professor at a young age, and he should work hard in private.

Chop the duck pieces and soak them in clean water.

Taking advantage of this time, Xu Zhuo began to prepare the side dishes to be used in the blood duck.

The most important ingredient for fried blood duck is young ginger, that is, tender ginger.

Ducks belong to the cold, and the humidity in Hunan is heavier, so the duck here habitually releases more ginger, one is to remove the coldness of the duck meat, and the other is to make people sweat and discharge the moisture in the body.

Therefore, when making blood duck, you must put more ginger in it, so that the taste is authentic.

Xu Zhuo washed the ginger, then cut it into small pieces and put it in a bowl for later use.

In addition to ginger, green and red peppers, dried chili peppers and millet peppers are also used in the making of blood duck.

The spiciness of this dish can be controlled at will, and there are no strict rules, so when Xu Zhuo made it, he didn't put much millet pepper and dried pepper, he was worried that the spiciness was too high, and he and Yu Keke couldn't eat it.

Although Xu Zhuo enjoys the process of cooking, if the cooked food can't be eaten by himself, then forget it.

Boss Xu didn't have the idea of being a green leaf.

After the chili pepper was cut, Xu Zhuo prepared green onions and garlic cubes.

When everything was ready, he fished the duck out of the water and began to prepare it.

There is a trick to making fried blood duck, you can't blanch it, otherwise the duck meat will not be delicious.

That's why freshly killed live duck is used in this dish, just to make the meat fresher, so fresh that it can be cooked without blanching.

The pot was hot, and Xu Zhuo poured some tea oil into it.

The most classic way to make this dish is to use tea oil to make the fragrance fresh and fresh, making the duck meat more delicious.

After the oil was hot, Xu Zhuo first put two star anise and a piece of cinnamon into the pot, and after the fragrance wafted out, he poured the duck pieces that controlled the water into it and began to stir-fry.

This step is very important, you can't be in a hurry, you must stir-fry slowly to fry the moisture in the duck meat, so that the duck meat can also become firm and tender.

When the water vapor in the pot disappears, the original turbid soup at the bottom of the pot turns into grease again, and the surface of the duck meat is slightly browned, it means that the duck has been fried.

Xu Zhuo poured the prepared green onions, ginger, garlic and dried chili millet peppers into the pot and continued to stir-fry.

This step is to let the aroma of the ginger fry into the duck meat, so you can't add water at this time, just keep stir-frying.

When the fragrance of green onions, ginger and garlic wafted out of the pot, Xu Zhuo began to add ingredients to the pot.

Scoop a large spoonful of rice wine into the pot first, and when the wine steames, it also takes away the peculiar smell of duck meat.

Stir-fry a few times, and when the wine is almost evaporated, Xu Zhuo pours light soy sauce into the pot to add a base flavor to the duck, and at the same time add a background color.

Then, Xu Zhuo began to add stock to the pot.

You don't need too much broth, just a little bit of duck, because the dish will end up with the soup.

Cover the pot and simmer over medium heat for 15 minutes.

After the stew is done, it is time to make the most important step of making the blood duck - drizzling the duck blood.

This step is, in the words of netizens......

Infused with soul.