After waiting for the temperature in the tin furnace to rise, Liu Mang tried it with his hands, hung one of the ducks into the furnace, and closed the furnace door.

"Brother Mang, don't you have to roast the three ducks together?" Wu Jing said in surprise.

"Of course, roast duck is most afraid of hypothermia, it must be roasted and eaten, if three are roasted at the same time, will you be able to eat it later?"

"Makes sense. ”

Hanging the roast duck in the hearth, Liu Mang returned to the kitchen and washed the vegetables picked by Wujing and Jeba. Remove the seeds from the cucumber in the middle and cut into long chopstick-sized strips. Peel off the outer layer of the green onions, take only the middle four to five layers, and cut them into shreds. Peel the carrot and cut it into large slices, ready to make soup with the duck rack later.

After cutting the vegetables, Liu Mang took out a large jar of Kyoto sweet noodle sauce from the cupboard and prepared the dipping sauce to be used when eating roast duck.

Roast duck is not like roast duck and grilled duck, it does not add any condiments when roasting, there is no salty taste, and it must be eaten with dipping sauce when eating, so a large part of its taste comes from the specially prepared sweet noodle sauce.

The sweet noodle sauce bought in the market cannot be eaten directly with roast duck, and it needs to go through some processing.

Liu Mang's recipe for the sweet noodle sauce comes from the "Tiaoding Collection", which he pours into a basin, covers it with a layer of plastic wrap, and then puts it in a steamer to start steaming.

After steaming for about 10 minutes, remove from the steamer, cool slightly, add the sugar and stir well until melted. Then add a few drops of wild honey, add a little sesame oil, then pour in the cool white and stir until the chopsticks are thick and not sticky, and you're done.

"Well, just right. Liu Mang dipped the tip of the chopsticks in a little, put it into his mouth and took a sip, nodding again and again.

The prepared sweet noodle sauce is sweet but not greasy, fragrant but not oily, and I believe that it is definitely a first-class delicacy when paired with duck meat and lotus leaf cake.

Outside, after the charcoal fire, the aroma of roast duck has begun to waft out from the tin oven.

Wu Jing and Jeba sat on a small bench by the iron stove, like two old monks who had entered the country.

"Brother Mang, how long do you have to roast?"

"It's almost there, it's about half an hour to bake. Liu Mang put his palm close to the top of the iron stove, felt the heat in it, and replied.

"Okay, let's set the table first. ”

"Well, it smells good. Han Shaobai walked out of the room with his hands behind his back and came to the tin stove: "Count, I haven't eaten roast duck for nearly ten years." ”

"Uncle Shi, don't you like to eat?"

"Not really. When I was an apprentice, this was my favorite bite. After a tiring day in the kitchen, I went to Fujude with a few brothers and sisters to order a roast duck and drink a few cups of Lao Baigan, which tasted ......"

"Fujude is still there. Liu Mang raised his head: "And it is becoming more and more famous, it seems to have been listed the year before last, and it has almost become one of the must-visit places for foreign tourists to Kyoto." ”

"Hi...... The current Fujude is no longer the Fujude of the past. Han Shaobai sneered disdainfully: "Do you know? When we went to Fujude to eat roast duck, the customer had to choose the duck by himself, and he had to use thick starch sugar to make ink, and mention the words on the duck embryo to prevent the bag from dropping." And it has to be roasted in a traditional fruit wood earthen stove, baked to order, cut and eaten to prevent hypothermia. ”

Speaking of this, Han Shaobai was distressed: "But now, the store has begun to deceive customers, not only has the duck been replaced with an electric oven, and it has been baked in a mess." Those who run away from the hall don't have a good eye. In order to make money, Fujude has become a place to fool tourists from other places, and he is stunned to play a good deck of cards!"

"If anything is too commercial, it's easy to lose its heart. As chefs, we should understand this. Liu Mang thought for a moment and replied.

"I'm glad you think so. Han Shaobai patted Liu Mang's shoulder: "We craftsmen, remember the original intention, don't forget the way we came, this is the duty we should have, and we must not fall into the eyes of money." Back then, I didn't understand, I did a lot of stupid things, and now I think about it, I'm really ashamed. I hope you and Lin Xiao will never follow my old path. ”

"I know, Uncle Shi. Han Shaobai's heartfelt words made Liu Mang very moved: "With me, the Manhan Tower will never be like today's Fuju Building, and will remember the original intention and never forget the way to come." ”

After baking for about ten minutes, the aroma from the stove became stronger and stronger. If you listen closely, you can hear a slight 'beep' sound coming from the hearth.

Liu Mang knew that this was because the fat on the duck was forced out of the duck body and fell into the charcoal fire under the smoke and roasting of the charcoal heat.

"With Master Liu here, it's really a blessing every day. Dr. Kang, who had stayed in the room all day to take care of the serow, was also attracted by the aroma and walked out of the room.

"Doctor Kang, let's eat roast duck today, it will be baked soon. ”

"Good, good. I'll go wash my hands first. ”

"Brother Mang, you can eat. After setting the table with Jeba, Wu Jing rubbed his hands, salivating with a face.

"Alright, you move another table, take out the kitchen board and knife, and I'll start slicing ducks right away." ”

"Okay!" After waiting for a day, Wu Jing and Jeba just waited for this moment, and hurriedly rushed to the kitchen.

Waiting for Wujing and Jeba to set up the board, Liu Mang opened the door of the tin stove. Suddenly, a hot smell mixed with the aroma of roast duck gushed out of the hearth.

Liu Mang took a wet rag and wrapped his hands, took the roast duck out of the stove, then added a handful of charcoal, and hung another one.

The roasted duck is plump and plump. That bright red attracted everyone's attention, as if it had a great suction, and they didn't want to move away.

In the scorching eyes of everyone, Liu Mang put the roast duck on the cutting board, picked up the kitchen knife and first cut the ** place of the roast duck, cleaned the residual moisture of the roast duck's belly, and then placed the duck's chest upwards, put the kitchen knife flat, and slice a large piece of duck skin, cut it into small pieces, and put it in the dish.

Roast duck trick half in roasting and half in cutting. A piece of duck skin on the chest is the most precious and needs to be kept separately. The remaining duck meat should be sliced with meat, slices with skin, all the size of clove leaves, thin but not broken, large but not connected, very test the chef's knife skills.

The knife walks the dragon, like a swimming dragon - Liu Mang's speed is extremely fast, only to see the knife light flickering, this fat roast duck immediately has only one skeleton left, and there are two or three more plates of good duck meat slices next to the cutting board.

"Senior nephew, have you slipped roast duck before?" Taking advantage of Liu Mang's time to chop duck bones, Han Shaobai asked.

Slicing roast duck is very skillful, the roast duck just baked is very hot, which requires the chef to have enough speed to not burn his hands, and ordinary people do not have a few years of kung fu practice, and they can't practice it at all.

"No, today I was slicing real roast duck for the first time. Liu Mang raised his head and smiled: "But I've seen it on TV before, and I've practiced it a few times with duck grilling, and it seems to be quite simple." ”