Ye Fei took out the duck that had been steamed until it was seven mature, and then put his hands into it from the knife edge on the duck's back, and gently broke it to both sides, and the duck body was directly separated.

This step is called the duck rack, that is, the duck bone, which is definitely a technical job, there are level chefs who can take out the duck rack without hurting the skin and meat, and some people take out the duck rack, the duck meat and duck skin are worse than chopping with a knife, this is the level.

After Ye Fei separated the duck body, he then took a knife to remove the duck head, this thing is not used in this dish, so there is no need to keep it.

The duck head is removed, which eliminates the need to peel off the duck neck bones.

Immediately after that, Ye Fei started from the knife edge on the back, and then gently peeled the duck meat slowly down from the duck rack, pushing while peeling, and when he reached the duck wing, he used a sharp knife to gently pick off a few duck tendons, and finally cut it off from the bend of the duck wing, and then continued to push the meat down.

Slowly peeled the meat to the position of the duck breast, the duck meat in this place is thicker than the duck's back, so Ye Fei was also a little careful when peeling off, and he had to guard against the duck frame from piercing the duck skin.

When the meat of the duck breast is peeled off, most of the duck rack is exposed, and then the duck leg is peeled down.

The duck leg is not used in this dish, so Ye Fei didn't bother to do it, he went down with two knives and cut off the duck leg, and then used a thin knife to pick off a few duck tendons, and at this time, almost the entire duck rack had already come out.

I saw Ye Fei carefully grasping the duck meat with one hand, and grasping the duck rack with the other hand, and then slowly lifted it up, and a completed duck rack was taken out.

Although the whole process is a little slow, the action is very coherent, and a program is smooth, which is very pleasing to the eye.

The duck rack was taken out, and Ye Fei casually threw it into the trash, and the next thing was to dispose of the duck meat.

Place the boneless duck skin side up on a cutting board, and then use a knife to cut the whole duck into strips about three centimeters long and one centimeter wide.

After doing this, Ye Fei carefully placed it on a plate, and then went back to deal with the auxiliary materials.

Boil the bamboo shoots and mushroom strips in boiling water to remove their astringency, then take them out with a colander, put them in a bowl with cold water, and set them aside for later use.

I boiled a little boiling water again, and blanched the carefully selected cabbage sum in the boiling water, the purpose of which is mainly to blanch the cabbage sum softly, and it is easy to knot it for a while, so the scalding time does not take a long time.

After a while, the choy sum was fished out with a colander and placed in a bowl as well, first with half a bowl of cold water, and when the choy sum strips were not too hot, Ye Fei picked one up, and put it on the cutting board with the knife cut side down.

Immediately afterwards, Ye Fei took a strip of duck meat, and then carefully placed the skin side up horizontally on the cabbage strip, making the two become a cross shape.

Then take one of the bamboo shoots and put them on top of the duck strips, then put a mushroom strip on top of the bamboo shoots, and finally the processed ham strips.

After everything was put away, Ye Fei picked up the two ends of the cabbage sum strips with both hands and carefully tied them up in knots.

At this time, look at this piece of duck strips, winter bamboo shoot strips, mushroom strips and ham strips with the ingredients, just like the ancients went up the mountain to cut firewood and then tied it, which is why this delicacy is called chai duck, because its shape is like a bundle of firewood.

In the same way, the remaining duck strips, winter bamboo shoot strips, mushroom strips, and ham strips were all made into this shape, a total of 2816 pieces.

But even so, there is a surplus of a duck, but the remaining duck meat is not as good as what Ye Fei used, all of them are some duck wings and duck butt meat, and Ye Fei threw them all into the trash.

This can't help but make everyone can't help but smack their tongues, although the meat in these two places is not as good as duck breast, but after all, there are still people who are good at this bite, among which Shi Batian likes to eat duck butt very much.

This thing kept babbling at the microphone, and when I heard that tone, I couldn't wait to run over and pick up the duck's butt and eat it, which made the tears of laughter come out of the crowd in the live broadcast room.

Ye Fei also heard the voice of the eater, and said with a smile: "Brother Batian, I advise you to eat as little as possible about the meat in this place of duck butt, duck butt, also known as the upper cavity sac, although the meat in this place is tender, it is also the place where the lymph glands of ducks are concentrated, and there is something called macrophages in the lymph glands of ducks, the main role of this cell is to phagocytose germs and viruses, that is to say, the duck butt is the place where the whole duck hides dirt and dirt, so even if you want to eat it, you must do it at a high temperature to avoid unnecessary trouble." ”

Eater: "......"

"Damn, isn't it? Brother, this is really my brother's favorite, don't scare me, aren't the lymph glands all on the neck?

Ye Fei: "......"

"The people on the long necks are people, and the body structure of various creatures is different, so the places where the organs in their bodies grow are also different. ”

"Khan, do I want to eat duck butt in the future? ”

This thing is starting to struggle with this matter.

And Ye Fei started the next production.

Put the bundled pieces of firewood-like ingredients evenly in a large round plate, and put them in the opposite way when you bundled them, with the duck skin facing up when you bundle them, and the duck skin facing down when you put them, that is, putting the knotted side down on the bottom, which involves the art of plating.

A piece of firewood to put the duck, if you serve it up, all the pimples exposed on it are pimples and pimples, so that people will not look so good-looking, and even if you meet some picky people, it is strange if you don't kill you.

And if you put it backwards, the overall look is smoother and cleaner, which makes people look more comfortable.

After the bundles of duck meat strips and bamboo shoots were arranged, Ye Fei took a thick chicken soup provided by the system from the side, poured it into a small bowl, added an appropriate amount of salt, white sugar and cooking wine, stirred it, and then poured it evenly on top of the ingredients on the plate.

When the chicken broth is poured on top, look at the ingredients on this plate, the top of the pieces is shiny, and even a faint luster appears.

This delicacy has been done here, and even many people can't stand it anymore and start to read the news.

But Ye Fei couldn't see this, he just continued to do his.

Take the steamer where you just steamed the duck, add an appropriate amount of water, then put the round plate in the pot and start steaming.

This steaming process takes a relatively short time, about ten minutes, mainly to steam the duck meat, so that it can fully absorb the flavor of the chicken soup during the steaming process, so that the two can be perfectly blended together.

When the time was up, Ye Fei took out the plate, then poured the oil in the plate into the pot, added a small amount of salt, white sugar, cooking wine and other seasonings to it again, and waited until the soup was almost boiled, poured the diluted starch on the noodles, and after thickening it, he took the pot and poured it on top of the duck meat on the plate.

It's just that Ye Fei just poured the soup on top of the duck meat, and he saw that the duck meat was coaxed, and a round white aperture appeared, and then inside this aperture was a piece of bundled brown and red ingredients like dry firewood.

"When the skill was launched, I thought a duck would run out, but it turned out to be this shape. ”

The white circle of light held the sixteen pieces of duck meat all the way up, and then exploded, scattering countless particles of light.

The audience in the live broadcast room was directly confused.

"It's coming!"

"I rub. ”

"It tastes so special. ”

"Incense, one word, really fragrant. ”

"This is the legendary firewood duck?"

"Rely on, no, no, as soon as Ye Shen's food came out of the pot, my saliva was definitely very cooperative. ”

"Hahahaha, brother, who is not the same, I don't know what's going on, now I don't have any resistance to the food made by Ye Shen. ”

"Upstairs, I like you to stare at the two eyes and tell the truth, don't say it's you, you ask the more than 300 million people in the live broadcast room, how many of them are resistant to the food made by Ye Shen? If you can resist the temptation of Ye Shen's food, unless you are a fairy who does not eat fireworks in the world. ”

"That's right, let's just talk about this firewood duck, I'll ask those who have eaten the Qin family banquet, how is it?!"

Eat all over the world laughed and said: "I have never doubted Ye Shen's cooking skills, this firewood duck is absolutely impeccable, whether it is the appearance or the aroma that comes out, it is much more perfect than the chai duck in the Qin family banquet I ate in Kyoto." ”

Zhang Junwei made a frantic expression and said, "Duck duck duck, I have also eaten the duck food made by Ye Shen, but why do you still have the urge to do it all in one bite when you see this one?" ”

Nanjiang said with a smile: "This is the power of Ye Shen's cooking skills, the same ingredients, make different dishes, each food can be unique, although you have eaten Ye Shen's other duck ingredients, but it is not a chai duck, so you want to eat." ”

Zhang Junwei let out a sigh and said, "I really hope He Peng can toss something out." ”

Eat all over the world: "........."

An old man in Nanjiang: "......"

Everyone who knew the inside story was speechless.

Who is Zhang Junwei?

Huaxia Medicine King!

But this product actually started praying for a plate of delicious food, He Peng Ganye flew, don't you say it makes people collapse?

Just when everyone was in a mess, suddenly a message popped up in the message bar, and this person's font was blue, which was particularly eye-catching.

"Chai, duck! Ye Shen, thank you. ”

Just these few words, but everyone felt that this news was a bit unusual.

Shi Batian looked at this person's name, and it turned out to be Qin Wuchen, like a road number, and asked, "Qin Wuchen, are you ......?"

Qin Wuchen made a smile and said, "The fourth generation of Qin family cuisine, Qin Wuchen!"