"A few of us old men and old ladies go out for a walk, what are you going to do with you? Let's do business with Xiao Xiao here, and in the future, the affairs of the family will be taken care of by you juniors." ”

The old lady gently stroked the shiny coat on the bear cub and refused Yu Keke's request.

Yu Keke was not discouraged, called the nanny, and began to clean up the bearcub's toy cat nest and other supplies.

When the cat moves its home, try not to buy new supplies, such as cat litter boxes and cat bowls, etc., so as to avoid the stress reaction caused by the change of environment to the greatest extent.

Compared with Xu Zhuo's thoughts, Yu Keke was more positive.

She wanted to take the cat away while the old lady hadn't repented, so as to save her long nights and dreams.

After all, this cat is the old lady's favorite, and there are not many opportunities to run away.

It's not yet time to eat, so pack up all the supplies and canned snacks for the cat, and take the bear cub home after lunch.

The cub had a lot of toys and supplies, and his clothes alone filled a whole large box.

Yu Keke happily posted a news in the circle of friends while cleaning up: "From today on, the old lady is also a meow person!"

This dynamic picture is naturally a photo of the bear.

Not long after it was issued, a group of "cloud sucking cats" began to be active in the comment area.

Some people want to take pictures with the bears, some people want to give the bears food and use, and some people want the bears to be models, and everyone is excited anyway.

After all, it's a star cat, even if it doesn't rub the heat and simply take a group photo, it can make people very happy.

When Coco was rummaging through the cabinets to pack up the bear's belongings, Xu Zhuo came to the kitchen and turned off the fire on the stove.

At this time, the duck in the pot has been steaming for more than an hour.

Time has been enough for a ceasefire to proceed to the next step.

After the fire stopped, Xu Zhuo did not immediately lift the lid of the pot, but let the duck in the steamer suffocate for about ten minutes, and then lifted the lid of the pot and prepared to bring out the duck inside.

As soon as the lid of the pot was lifted, a pleasant fragrance wafted out of the pot.

The duck itself has a lot of fat and a strong fragrance, and with the braised soup, the fragrance is even more sufficient.

In fact, at this time, the duck in the pot is ready to eat, but for the dish of pot roast duck, it has just started, and the next steps are the most important.

Xu Zhuo fished the duck out of the bucket full of grease and placed it on a bamboo grate to control the water.

At the same time, the duck is torn open from the middle, so that the entire abdominal cavity of the duck is exposed.

The main purpose of this is to cool down the duck meat, and also to let the excess water and fat in the duck's body flow out for the next operation.

While the duck was cooling, Xu Zhuo brought a few eggs, and then began to prepare the crispy paste for fried duck meat.

There are many types of paste, and there are different ways to make it depending on the use.

For example, if you want to be crispy, use starch and egg whites, and if you want to be crispy, use whole eggs and flour.

No matter how complicated it is, for example, the crispy paste to be mixed today, there are more ingredients used.

Not only whole eggs, starch and flour are used, but also peanut oil and baking powder.

The reason why so many ingredients are used is naturally to make the skin of the duck meat more crispy and delicious.

"Grandpa, it's okay to adjust the crispy paste of fried duck like this, right?"

In order to make the old man feel a little involved, Xu Zhuo planned to ask him for advice at every step of the next operation.

This can not only show that the old man is erudite and talented, but also hide the fact that he is too demonic.

The old man nodded with a smile: "No problem, that's how it is adjusted." ”

Xu Zhuo began to adjust the paste.

Pour the flour and starch into a small basin in a ratio of 2:1, then add a teaspoon of baking powder, a teaspoon of salt, and a teaspoon of peppercorns.

Stir these well, then crack a few eggs inside.

Then pour in peanut oil, drizzle some cold water, and slowly stir with chopsticks to form a thick batter.

The paste must be sticky enough to hang on the duck.

After stirring the batter, Xu Zhuo began to cover it with plastic wrap and set it aside to let the batter rise.

When fried in this way, the batter will swell slightly and the texture will be crispier.

After twenty minutes, the temperature of the duck meat cooled down.

Xu Zhuo put the duck meat that was still warm on the cutting board, and chopped the duck meat with a kitchen knife.

The reason why the top is cut is because the fiber of duck meat is thicker, and it is not easy to chew if you cut it along the silk.

And the duck meat cut at the top is easy to fall apart.

It didn't take long for the marinated duck meat to become tiny pieces.

Of course, it can't be too minced, probably just cut the duck meat into small cubes the size of corn kernels.

After cutting, mix the duck meat with your hands to make the duck meat and duck skin mix more evenly, so that the taste will be better.

After this step was done, Xu Zhuo grabbed some dry starch and sprinkled it on the duck meat.

These ducks are full of moisture and oil, so don't worry about starch drying out the duck.

You don't need to sprinkle too much starch, as long as the duck meat is slightly sticky, so that the duck can be made into a duck patty.

The so-called duck patty is to sprinkle some dry starch on the cutting board, and then take a fist-sized lump of duck meat and put it on it.

Sprinkle some more dry starch on top of the duck and press it down with your hands to turn the lump into a round cake about a centimeter thick.

This is the duck patty, and it is also the raw embryo used in the final product of the pot roast duck.

Xu Zhuo carefully lifted the meatloaf from the cutting board, patted off the excess starch, and placed it on a tray sprinkled with starch.

Next, continue to make the meatloaf.

Once he's made all the duck meatloaf, it's time for the final step.

This step is fried.

However, Xu Zhuo did not do it immediately, but first prepared ingredients such as sweet noodle sauce, cucumber strips, and shredded green onions, and asked the people in the store to send some lotus leaf cakes.

This thing is prepared in the store, so there is no need to make special ones.

During this time, the old man also packed up a few dishes.

After everything was ready, Xu Zhuo put on the oil pan and began to prepare for frying.

"Clumsy, pay attention to two points when frying, the first is to have as much oil in the pot as possible, and the second is that the oil temperature must be high. ”

Both duck patties and pastries are very loose in nature, and if the oil temperature is too low, the patties will easily loosen, and those pastries will also break away from the patties and sink to the bottom of the pan.

Only the hot oil at high temperature will make the pastry solidify into a ball immediately after being put into the pan, and wrap the duck patty tightly.

The reason for the need for more oil is to prevent the oil temperature of the duck patty from dropping rapidly after it is put into the pan, causing the patty to fall apart.

The more oil, the less the temperature fluctuation in the pan and the easier it is to fry.

When the oil temperature was sixty percent hot, Xu Zhuo began to prepare for frying.

It is not easy to fry this kind of meatloaf, because you can't directly carry it into the oil pan by hand, so when frying, you have to use foreign objects.

For example, now, Xu Zhuo uses a relatively smooth plate.

He first smeared a layer of peanut oil on the bottom of the plate, then scooped a little pastry and poured it on, carefully spreading it out.

Then hold the patty with both hands and place it on top of the pastry, and pour some more pastry so that the patty is completely wrapped in the paste.

When the oil temperature was seventy percent hot, Xu Zhuo brought the plate to the side of the pot, and then slowly tilted the plate down.

When the plate was tilted to thirty degrees, Xu Zhuo's hand holding the plate suddenly withdrew back, and the meatloaf slipped into the pot in the crispy package.

The oil pan immediately boiled.

Once this step is in place, the rest is simple.

When the duck patty is gradually formed and floats on the oily surface, turn the patty over and continue frying.

Fry until golden brown on both sides, then take it out and set it aside to control the oil.

This patty doesn't need to be fried for too long, because the duck meat inside is cooked, and as long as the paste is fried, it can be out of the pan.

Xu Zhuo put the fried duck patty on the cutting board and slowly cut it into strips with a knife.

Then serve on a plate, next to the cucumber strips, shredded green onions, sweet noodle sauce, and some lotus leaf cakes, and this delicious pot roast duck is ready.

The old man tasted it and nodded incessantly: "Not bad, it tastes good, go and serve it to your grandma, she has been talking for a while......"