At three o'clock in the afternoon, after five hours of slight marinating, the duck paw in the stainless steel bucket finally arrived.

Liu Mang grabbed one with chopsticks and pinched it with his fingernails: "Well, it's just right, it's too much." ”

Next, the foie gras is also boiled in a dish of water and placed in a brine bucket. The texture of duck liver is much more tender than that of duck feet, so the marinating time is also greatly reduced, about 30 minutes.

The duck liver was marinated in a bucket, and the temperature of the duck's feet also cooled down, Liu Mang took a boning knife and sharpened it on the whetstone first, ready to start deboning.

Duck paws are characterized by thick, chewy, and rich collagen, so it is not difficult to debone it, but it is more time-consuming.

Liu Mang first used the tip of the knife to draw a cross on the duck's paw, cut it in the direction of the bone of the duck's paw, and then gently beat the duck's paw with the back of the knife. The force of the blow must be just right to break the skin above the duck's toe without smashing the bone.

Liu Mang's movements are very gentle, the back of the knife knocks out a rhythmic "dong dong" sound on the cutting board, under the force of the back of the knife, the gelatinous epidermis on the duck palm is broken, gently squeezed, all the broken bones are easily taken out, and a duck palm that only leaves the main bone behind is handled.

It is also useful to deliberately leave the main bones, which is to wait for better processing and make it more convenient for diners to taste.

After processing a large pot of duck paws, Liu Mang continued to process the duck intestines.

The processing of duck intestines is relatively simple, just cut it with scissors, then rub it with fine salt, and finally rinse it several times with water to remove the odor on it.

After all this is done, the duck liver in the stainless steel bucket on the stove is already on the fire, Liu Mang scoops it up with a colander, cools it slightly, and then changes the knife into small pieces with a suitable shape.

After the duck paws, duck liver, and duck intestines were all processed, Liu Mang began to prepare for the last process before roasting - bundling.

Two slices of cut duck liver clamp the duck paw that has been removed from the bone, and then tie the duck feet with the inner wall of the goose intestine outward, tie it to the tail end, and stuff the intestine tail into the duck paw to close the mouth.

It's easy to say, but it's actually quite difficult to do. Because the intestines are slippery, and the feet of the duck must be tied tightly so that they don't fall apart when they are roasted. Liu Mang practiced more than ten times before he slowly began to get started.

After tying up a large pot of duck paws, it was already five o'clock in the afternoon, and it was time to prepare for the opening.

When Liu Mang opened the roller shutter, he was immediately stunned: "You...... You're not gone yet. ”

In the morning, the female reporter was sitting on the steps, looking down and playing with her mobile phone, and when she saw Liu Mang open the door, she stood up with a happy face: "I'm waiting for the boss to open the door." ”

"You're not going to stay here forever, are you?"

"No, I came here after I went back to Taiwan to write the manuscript. The female reporter stretched out her hand: "Let me introduce, my name is Hu Zhiqing." ”

"Welcome. Liu Mang got out of the way: "Come in and sit." ”

Hu Zhiqing walked into the store and began to look around: "Boss, how long have you been open in this store?"

"It didn't take long, half a year. Liu Mang made Hu Zhiqing a cup of hot tea.

"It's amazing! It's only been half a year to get Michelin's approval!" Hu Zhiqing said.

"It's okay. Liu Mang walked to the back kitchen, and then began to get busy.

"Boss, can I start ordering now?"

"I don't have a menu, you can eat whatever I do. Of course, if you have anything in particular that you want to eat, I can make it for you as long as the ingredients allow. Liu Mang replied.

"Then what are you going to do today?" Hu Zhiqing took a sip of tea and asked.

"Yokoyama duck foot piercing. ”

"Is that the thing in your basin?"

"Yes. ”

"Alright, get me one. ”

"Well, but you have to wait, this dish is complicated and takes a long time, although there is only one last process left, but it will take about half an hour. ”

"It's okay, I've been waiting for an afternoon, can't I wait for this half an hour?" Hu Zhiqing said with a smile.

Dragged out the baking basin used to roast the 'money chicken' last time from under the stove, and Liu Mang poured the fruit charcoal into it and lit it.

The bundled duck paws are first colored with dark soy sauce, and then a grilling iron net is taken and placed on the charcoal fire, and the duck paws are put on to start baking.

While baking, Liu Mang used a brush to coat the golden maltose syrup.

"Boss, are you roasting duck legs?" Hu Zhiqing watched Liu Mang cook while filming with his mobile phone.

"No, it's a duck's foot, but I've done some special treatments. ”

Soon, the temperature of the charcoal fire rose, and as soon as the intestines wrapped in the duck's paws were heated, they immediately contracted and made a 'squeak' sound.

"Boss, I still can't understand it, Michelin's star rating is only good for you, not a little bad, why do you want to refuse?" After waiting for a while, Hu Zhiqing couldn't help but ask again.

"Didn't I already say it this morning? Liu Mang didn't raise his head and replied.

"Why is it not suitable? Can you tell me more about it?" Hu Zhiqing is worthy of being the host of the TV station, and she is quite a bit of a casserole to ask the end.

"Okay. Liu Mang was a little helpless: "If you turn off your mobile phone and stop recording at me, I'll tell you." ”

"Oh...... Oh......" Hu Zhiqing's face turned red, and she hurriedly put her phone back in her bag.

"Do you really know the Michelin Guide?" asked Liu Mang when he saw Hu Zhiqing put away his mobile phone.

Of course, the Michelin Guide was born in France and was founded and published by the Michelin brothers in 1900. The book uses an asterisk to mark the excellence of the restaurant, and that's where the "Michelin-starred restaurant" began. As of 2012, there are 2,241 star-rated restaurants included in the Michelin Red Guide, including 106 three-star restaurants...... "Hu Zhiqing has obviously done her homework, and when she heard Liu Mang's question, she said a lot of 'balabala'.

"That's not what I mean. Liu Mang interrupted her with some impatience: "I mean its essence. ”

"Essence?" Hu Zhiqing was stunned: "Isn't her essence for food lovers?"

"That's right. Michelin is indeed for food lovers, but what it considers to be food lovers are some so-called elites, not the general public. ”

"Well, that's right. Hu Zhiqing nodded and agreed: "I have also been to many Michelin restaurants abroad, in addition to the high price, many restaurants even have requirements for the dress and etiquette of customers, which virtually distinguishes the public from those elites." But that doesn't mean it won't let civilians in, I'm not an elite, so I'm not going too?"

"Is this really the case?" Liu Mang sneered with some disdain: "Most of the Michelin food judges are hotel management majors, and they are selected according to the 'elite taste' of the profession. This pedigree has been destined for its aesthetic and cannot be consistent with the masses. And our Chinese diet is passed from the common people upwards, and it has been the case since ancient times, and there is no class concept at all. Have you not heard that Han Gaozu liked to eat dog meat, and Ming Taizu only loved to burn cakes? So, Michelin's so-called standards are not only not suitable for Chinese cuisine, but also completely inconsistent with my intention as a chef, and it is not natural for me to refuse to accept it?"

"And what is your heart?"

"My heart?" Liu Mang remembered what he had said when he gambled with Han Shaobai at the construction site and cooked for that group of migrant workers, and couldn't help but stand up.

"My heart, of course, is to have thousands of mansions, sheltering the world's poor and happy! Real food should belong to the people of the world, and not only for those powerful and elite!"