Xu Zhuo put the wok on the stove, poured some peanut oil into the pot after it was heated, poured it out after sliding the pan, and then added some cold oil again.

Without waiting for the oil to be hot, Xu Zhuo took a spoon and scooped some sugar into the pot.

There is a lot of sugar, and when measured with a sauté spoon, it is about half a spoonful.

"Is this fried sugar?" Ji Mingyu interjected, a little surprised by Xu Zhuo's operation.

Because when cooking, the sugar color is fried in advance, but at this time, the vegetables are cooked and then the sugar color is fried, can this still be colored?

When it is said that whether it is fried or stewed, it has been added to the dark soy sauce to add color, and even if the sugar color can be colored, it will not have much effect, but will make the color of the dish heavier.

It's as black as a crow.

He Guoan said: "It's not fried sugar, it's just fried with peanut oil." ”

As he spoke, the sugar in the pot had been stir-fried, and Xu Zhuo immediately scooped a few spoonfuls of stewed duck soup from the casserole with the help of a fine net and poured it into the pot.

As soon as the soup was poured in, a sweet smell wafted out of the pot.

The flavor is slightly burnt, but not as pronounced as the caramel flavor, but the aroma is very prominent.

He Guoan smelled the smell, frowned and thought about it, and soon after, he patted his head and looked like he suddenly realized.

"I understand that you can't put sugar in this dish when it is stewed, because the sugar will make the duck meat smell sweet from the inside out, which will affect the penetration of the marinade.

Now when pouring the juice, sugar can play a role in improving freshness, and the sweetness in the sauce can also make the taste richer, even if you eat too much, you will not get tired. ”

After finishing speaking, he looked at Xu Zhuo and asked, "Xiao Zhuo, am I right?"

After an hour of small talk, He Guoan liked the sensible and polite Xu Zhuo very much, and began to call him Xiao Zhuo with Ji Wenxuan.

For this dish, Xu Zhuo can only make it, and he really doesn't know how much theoretical knowledge there is.

But at this time, he naturally couldn't say that he didn't understand this, so he smiled and said: "I really can't hide anything from Uncle He, I can see through it at a glance, it's amazing." ”

Everyone carries the sedan chair, and when people give face, they naturally have to lift each other.

When Xu Zhuo and He Guoan blew each other, the soup in the pot had already boiled.

Xu Zhuo scooped two large spoonfuls of clear chicken soup and poured it in, then took a small bowl, put some starch in it, and stirred it into a thin sauce with water.

This is the potato that will be hooked into the pot later, and it should be stirred out in advance.

With Ji Wenxuan and He Guoan here, all of Xu Zhuo's practices have no secrets at all.

For example, the step of adding clear chicken soup is mainly to dilute the flavor of the original soup, prevent the original soup from being too salty, and also increase the umami of the sauce.

Sugar is added to this sauce, and some chicken soup is added, and the taste is clearly different from the original soup.

This soup poured on the duck will make the appearance of the duck and the meat inside form a clear collision in the taste, and it will taste even better.

This principle is a bit similar to that of Sweet Duck.

It's just not as extreme as Sweet Duck.

After the soup in the pot boiled again, Xu Zhuo poured the churned sauce into the pot, and then stirred it twice more with a spoon.

Soon, the soup in the pot became sticky.

Xu Zhuo did not rush to turn off the heat, but scooped some chicken fat with a spoon and poured it into the pot, and then stirred it twice with a spoon before turning off the heat.

When the chicken fat is added, the flavor of the soup suddenly becomes wonderful.

There is sweetness, the fragrance of the original soup, the umami of chicken soup, and now with the fresh fragrance of chicken fat, Ji Mingyu next to him is drooling.

It is worthy of being a legendary dish, and the aroma of the sauce is so outstanding, and the taste of the duck can be imagined.

Xu Zhuo came to the plate with a wok with one hand, scooped up the soup in the pot with a spoon, and poured it evenly on top of the duck and pigeons.

Because it takes a certain amount of time to make the sauce, the ducks and pigeons are then on the plate, and the temperature has dropped slightly.

But when the juice was poured on it, the scent of ducks and pigeons was awakened at once.

After Xu Zhuo finished pouring the juice, everyone gathered around at once.

This belt is so beautiful.

The ducks and pigeons are surrounded by each other to form a complete circle.

And because of the pouring sauce on the body of the two ingredients, it looks very oily, and the rich and attractive fragrance makes people suddenly move their appetite.

But I can't eat it at this time, so I have to take a close-up first.

When the two cameramen came up to shoot, Ji Mingyu and He Yan also took out their mobile phones and kept taking small videos and photos and posting them on social platforms.

Finally, the footage was shot and ready to eat.

But you definitely can't eat in the kitchen, the kitchen is very busy at this time, and there are so many people around, it's better to find a quiet place.

Ji Mingyu took this plate to the small private room upstairs, ready to taste.

After he handed out the chopsticks to everyone, he couldn't wait to pick up the duck wings.

Before he could exert any force, the wings were torn off, dripping with thick soup.

He continued with a small saucer, and couldn't wait to put his wings in his mouth and take a bite.

In an instant, Ji Mingyu let out a comfortable sigh in his mouth: "This taste is so delicious, grandpa, let's not sell roast duck at all, this belt is a thousand times better than roast duck!"

Ji Wenxuan didn't pay attention to his grandson's nerves, but took chopsticks and savored a piece of meat torn off the duck's breast.

As a chef, especially a chef who has been roasting duck all his life, he knows all too well the difficulties of making duck meat.

For example, the duck breast is thick, and there is no fat in the meat, so it is easy to make the meat dry and tasteless.

But this scallop is different, the duck breast is not only delicious, but also juicy and very delicious.

But the most classic is the duck's skin.

Because it is fried in lard, the skin of the duck is a little loose and absorbs a lot of soup.

However, when eating, the duck skin is unexpectedly a little tough, with the soup inside and outside the duck skin, not to mention more enjoyable.

This delicious taste not only shocked Ji Wenxuan, He Guoan and others, but even Xu Zhuo, the party, was a little surprised.

He knew that this dish would not be unpalatable, but he didn't expect it to be so delicious, it was unimaginable.

It's really a legendary dish, this dish is so delicious!

There are so many adjectives, Xu Zhuo can't even find a suitable word to describe this dish.

After the duck meat entered the mouth, there was only one thought left in my mind, and that was to eat more, eat more.

Only by eating a lot can you soothe the thirst for delicious food in your heart.

That's probably ......

That's the charm of the legendary dishes.