The soldiers wanted to kill the goose, so they didn't take the knife in Ye Fei's hand, but asked Ye Fei for a bottle of wine.

Just when everyone was wondering, they saw the soldiers pour half a bowl of wine, pinch open the mouth of the big white goose, and pour it directly.

After the liquor was exhausted, the soldiers put the bowl on the table, and then threw the big white goose on the ground.

As soon as he arrived on the ground, the big white goose still wanted to bite people, so he rushed towards Ye Fei, this thing was also brainless, so he recognized Ye Fei.

Ye Fei just wanted to hide, but the soldier said, "Ye Shen, don't move, let it be twisted." ”

Ye Fei: "........"

"Damn, I heard you right, did I?

"That's right, it can't screw you. ”

After the soldier finished speaking, he pointed to the big white goose, and said with words in his mouth: "Pour, pour, pour ......."

I saw that the big white goose rushed forward and suddenly tilted, and then rushed towards the garbage can on the side, kicking, plopping, the head of the goods arched on the garbage can, and then fell to the ground and did not move.

"Drunk?"

Dahalai ran over curiously and kicked the big white goose.

Zi Bing rolled his eyes, pointed to the wine bowl and said, "Half a bowl of wine, you will be drunk after you drink it in one go." ”

Dahalai smiled.

Ye Fei said: "What should I do next? You say, I will cooperate." ”

In fact, Ye Fei already knew in his mind how to kill the soldiers, but since he wanted to give this guy a chance to perform, he simply sat down to the end.

Zi Bing said: "Ye Shen, can you help boil a pot of water first? Don't boil, seventy or eighty degrees is fine." ”

"Why?"

"Hot water scalding goose feathers, if the water is too open, not only can not play a role in pulling, but also make the pores on the goose shrink, which is counterproductive, making it more difficult to pull out goose feathers. ”

Ye Fei understood that this was also the case when he killed ducks and chickens.

"No problem. ”

Ye Fei took out a large pot of boiling water, took a pot of water, and then turned on a high fire and burned it violently.

His stove was all systematically transformed, and it didn't take long to boil a pot of water, Ye Fei then asked, "What else can I do?"

The soldiers looked around, but they didn't find anything, and said, "Can you kill it directly on the ground?"

"Yes, you kill. ”

Handing the knife to the soldier again, Ye Fei stood aside and watched.

This time, the soldier took the knife and stretched out his hand to pull the big white goose over.

At this time, the big white goose was drunk and couldn't move.

I saw the soldier grabbing the head of the big white goose with his left hand, and the sharp kitchen knife in his right hand was aimed at the lower part of its neck.

Blood poured out.

But the big white goose still didn't move, but its originally somewhat undulating chest didn't take long to stand still, and it was completely dead.

After the big white goose died, the soldiers first asked Ye Fei for a big basin, and then took half a basin of water into it, and put the goose in, and saw him grab the two goose paws with both hands, turn the goose upside down in the basin a few times, and wait until the cold water completely soaked the goose feathers, took the goose out, and poured out the water in the basin.

"Ye Shen, Lao Da, help, pour hot water in. ”

Ye Fei and Dahalai hurriedly poured a large pot of boiling water into the big basin.

The soldier put the big white goose into the hot water again, and also turned it upside down a few times, but when it was hot, he asked Ye Fei for some salt and added it to the boiling water.

"Why did you add salt?" asked Dahalai, puzzled.

At this time, the soldier had already begun to pluck goose feathers, he plucked a piece of goose feathers, pointed to this place, and said, "You squatted down to take a look, what did you see?"

Dahalai hurriedly squatted down, and saw that where the goose had been plucked by the soldiers, there was a layer of fluff underneath.

"And hair?"

"Yes, the goose does not only have a layer of feathers, but also a layer of fine fluff under its feathers, and if you don't add salt, this layer of fine fluff is not easy to get rid of, and it will be easy to do after adding salt. ”

As he spoke, he saw the soldiers pinch this place with their hands, and the fine fluff fell off.

"How?"

Daha's eyes widened when he came to see it, and the thing also reached out and tried it, and sure enough, it was easy to remove the fluff.

"God, how many geese do you have to pluck to sum up such a wealth of plucking experience. ”

Soldier: "........"

Damn, why does this sound so awkward?

The soldiers didn't pursue these things, and after a while, they "took off" the big white goose, and then took the knife, directly disemboweled, and took out the internal organs.

It's just that he didn't bother to throw it, but put it aside.

Ye Fei pointed to the trash can and said, "Put it in there." ”

Soldier: "......... Ye Shen, don't be so extravagant and wasteful, right? The internal organs of the goose are all good things, and the goose heart can prevent respiratory diseases, especially this foie gras, but it is a good thing to become one of the three treasures with caviar and truffles, so just throw it away?"

Ye Fei nodded very seriously and said, "Throw it away, what we made today is King Kong Goose, we don't need this thing." ”

"I ...... Can I give it to me?"

"Don't give. ”

“……… Don't say no so directly, right? ”

"Well, then let's be tactful, you can't take it. ”

"........ Khan, it's not the same? ”

Seeing that Ye Fei didn't let him take it, the soldiers threw the foie gras and goose heart into the trash in distress.

Ye Fei walked over at this time, stretched out his hand to pick up the cleaned goose, and then put it on the cutting board on the operating table, and said, "I'll do the rest." ”

Zi Bing nodded, because he could only do this, and then he started to make this King Kong goose, and he couldn't intervene.

I washed my hands on the side, and then wiped my hands on Dahalai's scarf very undisciplinedly, and stood aside and watched carefully.

Dahalai really wants to fight with his soldiers, if he doesn't think he can't beat him, he will definitely give him a brick, this person is too fucked, you just killed the goose's hand, you wipe it on my scarf?

Ye Fei put the cleaned goose on the cutting board, and did not move, but turned around and took the ingredients from another storage compartment, green onions, ginger and garlic, three things are essential, then refined salt, monosodium glutamate, bone broth buns, etc., and finally he took out two very special things, one is a white ball-like fruit, and the other is a red and red round thing.

When the soldiers saw these two things, they knew that the King Kong goose made by Ye Fei was very authentic.

"Grass fruit and white buttons?"

Ye Fei nodded and said: "Bai Buckle, warm and spicy, can not only remove the fishy smell and add aroma, but also good for the human body, it can eliminate food and regulate qi, and grass fruit can also be used as a spice, but also can strengthen the spleen and eliminate phlegm, it is a very good ingredient." ”

Of course, the soldiers know this.

But Dahalai didn't understand, this thing stood aside and watched, like a curious baby, listening to Ye Fei's explanation, he was stunned, in this guy's mind, there is always such a sentence - Huaxia is really a magical country.

I have never heard of these things in their country, let alone someone who uses them, you look at people, not only will they use it, but they also know the benefits and effects of this thing on the human body, Nima, no wonder those broken chefs in China can't make real food, they won't use these good things.

After taking out all the accessories, Ye Fei began to process the goose meat.

Originally, he didn't need so much goose meat to make this King Kong goose, but Ye Fei was worried that it would not be enough to eat, so he used it all, of course, he also calculated the amount of ingredients in his heart, and even several systems provided it were not enough, so he quietly bought it from the system.

I saw that he turned the goose meat in his left hand, and held a small and sharp knife in his right hand, and the first step was not to cut the goose meat, but to peel off the outer skin of the goose meat and put it aside for later use.

Then he took a large knife on his back and divided the goose in two in the middle, one of which was also set aside for later use, and the other was placed on a large plate.

After doing this, I saw Ye Fei take a large wok, add half a pot of water to it, put part of the seasoning in it, and then turn on the high heat and burn it for a minute, then put the refined salt in an appropriate amount, and then put half a goose in it, and then the lid of the pot was closed, the stove fire was changed to small, and the heat began to boil slowly.

Twenty minutes passed, and the water in the pot had already boiled, and even the aroma of the spices inside began to diffuse, enveloping the entire space.

Ye Fei lifted the lid of the pot and fished out the goose meat, at this time the goose meat had been cooked thoroughly, and it was soft and loose.

He carefully placed the goose meat on a plate and let it cool slowly.

Taking advantage of this, Ye Fei cut the goose skin into squares, and then put it in a bowl, and then Ye Fei put cooking wine, refined salt and monosodium glutamate and other seasonings into the bowl, and began to let it soak in flavor, and when the time was about the same, he began to soak and fry it in oil.

The so-called dipping and frying is to put the pot on the fire, then put oil in the pot, and put the ingredients to be fried into the oil pan while the oil has just had a temperature.

Ye Fei put the pot on the stove, then added an appropriate amount of top-quality peanut oil to it, and then waited until the oil had a temperature, and directly put the soaked goose skin into it.

It didn't take long for the temperature of the oil to rise, and golden bubbles began to appear around the goose skin, and as the oil bubbles increased, the goose skin began to turn white and turn golden.

When both sides of the goose skin had turned golden and slightly rolled up, Ye Fei fished it out with a fence and placed it in the center of another large plate.

After doing this, Ye Fei cut all the goose meat that had been cooled just now into diced meat, placed it evenly on one side of the goose skin, and then began to process the other half of the goose meat.

First of all, the goose meat is cut into pieces, each piece is about three or four centimeters, and then the wok is placed on the stove, an appropriate amount of oil is added to it, and the oil is burned to eighty percent hot over high heat, and the goose meat pieces are directly poured into it and start to fry violently.

When the goose meat is fried a little dry, add an appropriate amount of cooking wine to it, continue to fry, and after three or four minutes, put the soy sauce and salt in it and fry evenly.

At this time, Ye Fei put the garlic in first, then opened the soup bag, put in the fresh soup, added a little water, directly covered the pot, and began to simmer.

The time of this step was a bit long, and it took Ye Fei twelve or thirteen minutes before he opened the pot.

Looking at the inside of the pot, the dry pieces of goose meat that had been stir-fried became tender again under the moisture of the soup, and with the bursting of the bubbles in the soup, the pieces of goose meat that had been cooked through kept vibrating, which was very tempting.

But this is not what Ye Fei needs in the end, and he has to continue to do it.

Putting out the goose meat, Ye Fei poured the chili peppers into the pot, then added an appropriate amount of salt, and when the spicy flavor was stir-fried, he poured the goose meat into it again and began to add the spicy flavor.

After a while, Ye Fei took a small bowl from the side, then put an appropriate amount of starch in it, added water and stirred, poured it evenly into the pot, and after heating it slightly, he directly took out the goose meat in the pot and put it on the other side of the golden goose skin, echoing the goose meat that had just been made.

It was only then that Ye Fei turned off the fire, then used a small bowl to prepare a bowl of sauce, put it in a small saucer, and gently placed the small dish next to the goose skin, which was to be eaten with the goose skin.

After doing this, Ye Fei clapped his hands, and was just about to say that it was done, when he suddenly saw that the entire plate was on the line, and a three-color light cluster appeared, and then exploded.

After the light group disappeared, Ye Fei said: "Haizhen King Kong Goose, in fact, is not a delicacy, it is a general term for a kind of food, today, we have made three flavors selectively, yes, if strictly speaking, we have the most delicious food but there are three food combinations, since it is a combination of three foods, then let's give it a new name, it is called three eating goose, how about it?"

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