Father Xu has many years of experience in pottery, and he can be regarded as an experienced master. As soon as www.biquge.info entered the room, the man who looked a little wooden was gone, replaced by a man with a bright spirit.

He took out a stack of mud, put it on the manual turntable, rotated the turntable, the mud under his skillful hands, soon formed a prototype of a bird, and finally after repairing, with tools to outline the bird, carve out the feather lines, etc., a vivid mandarin duck appeared in front of Rob's eyes.

The next step is to dry, glaze and then fire, which takes time and obviously can't go on now.

Perhaps it was because Father Xu was accustomed to teaching those guests here, so he unconsciously taught Rob when he made it. Rob listened to Father Xu's explanation while watching from the side, and when the mandarin duck was made, the system suddenly prompted: "You have been taught by a scholar and learned elementary earth magic!" ”

"If you learn to play with mud from others, you can learn earth magic, and happiness should not come so suddenly!" Rob couldn't help but be overjoyed in his heart, this is equivalent to a hidden increase of one level, and money can't buy it, and the two ducks are also earned for free.

Luo Buxing also made one with his own hands, and made a pair with Xu's father. Rob directly copied Xu's father's technique, so it was exactly the same as Xu's father, and the man's eyes were straight. He didn't think that Rob had academic skills, and this scene was completely generated by what he had just taught, but he thought that Rob was a professional in pottery, and he just said that he was simply getting an axe at the class gate, and his face was red with shame.

Rob didn't have the kindness to comfort him, patted the mud on his hands and said with a smile: "Don't forget to call me when glazing, I don't want to finish it halfway." But now, isn't it time for us to cook? ”

Xu's father's proud pottery skills had no room for show, so he had to return to the restaurant with Rob. There was not much business in the restaurant, so Xu Mu had already entered the kitchen with a few people, she had already processed one duck, and the other was kept to cook the old duck soup after the pottery was burned.

Xu's father is a native of Jinling, and Jinling cuisine is famous for its good duck dishes, and is known as "Jinling duck cuisine is the best in the world". The representative of Jinling cuisine is salted duck, duck soup, duck intestines, duck liver, duck blood and other duck-related dishes. Although he followed his wife to settle in Lu Province, his longing for his hometown made him open a restaurant featuring duck dishes without hesitation.

And the first duck dish he makes for his guests in this restaurant is usually a salted duck dish. Saltwater duck, also known as osmanthus duck, is the most famous specialty of Jinling. Jinling saltwater duck has a long history of production and has accumulated rich production experience. The white meat of duck skin is tender, fat but not greasy, fragrant and delicious, and has the characteristics of fragrant, crispy and tender. Before and after the Mid-Autumn Festival, the salted duck made in the osmanthus blooming season has the best color and taste, and is called osmanthus duck.

Because this dish is the best embodiment of the original taste of duck, the practice returns to the basics, filters greasy, repels fishy, leaves fresh, stays fat and tender, often eats salted duck can also anti-inflammatory, swelling and anti-aging, especially suitable for patients with cardiovascular disease. So if the guest doesn't ask for it, he always serves this dish first.

In the pottery making of Luo Bu and the others, Xu Mu has slaughtered the duck, dehaired it, cut off the small wings and claws, and made a hole about 6 centimeters long under the nest of the right wing. The trachea and esophagus were pulled out from the opening, the internal organs were removed, soaked in water, the blood stains were washed, and the water was drained.

Xu's father came out just to take over, he put the wok on the fire, put in the refined salt, pepper and stir-fry until fragrant, then put it into a bowl, use 75 grams of hot pepper and salt, fill the duck belly from the knife edge under the wing socket, and shake well. Then use 25 grams of hot salt and pepper, stuff it from the knife edge of the duck's neck and the duck's beak, and then put the duck into the tank to marinate, this process takes more than an hour. Then take it out and put it in a marinated vat to marinate for more than an hour, and then take it out and hang it in a ventilated place to blow dry.

Then put the soup pot on the fire, add 2500 grams of water, and bring to a boil. Put 1 gram of ginger, 2.5 grams of green onion knots, and 0.5 grams of star anise at the knife edge under the duck wing nest, and then insert a 4-inch hollow reed firewood tube into the duck's **, put the duck legs up and head down into the pot.

Switch to a slight heat, cover the pot and simmer for about 20 minutes, change to medium heat and wait for the small bubbles on the side of the pot, open the lid, lift the duck leg, drain the soup in the duck's belly into the pot, and then pour it into the soup to fill the duck's belly with hot soup, repeat it 3-4 times, and then take it out with a slight fire for about 20 minutes, remove the reed tube, drain the soup, and then cut it into pieces and put it neatly into a plate.

Rob's family watched Xu's father make it in the kitchen, because the salted duck has a short pickling period, so it needs to be cooked and eaten. However, compared to other dishes, this dish takes a lot of time, enough to make Rob's lunch become the current dinner.

Although this Jinling salted duck is a traditional dish with a long history, it pays attention to "cooked salt rubbing, old marinated refuge, blown dry, and cooked enough". However, it is completely different from traditional pickled products, and it is the only dish in history that has been cooked at low temperature, and it is similar to the recent rise of low-temperature cooking in foreign countries.

The so-called cooked salt rubbing: refers to the stir-frying of salt in the pickling process, because the stir-fried salt can enhance the penetration, kill the thermophilic bacteria in the salt, and can increase the flavor. The so-called old marinated duck, the salted duck is salted using a combination of dry marinade and re-marinade, and the marinade used in re-marinade is divided into new marinade and old marinade. The new marinade is made by boiling with fried salt and spices; Old marinade refers to the marinade produced after repeated marinade by boiling. With the increase in the number of re-marinades, the soluble substances in the raw duck are increasingly dissolved in the marinade, and finally give the product a unique flavor that is fresh and rich.

Cooking at low temperature makes the salted duck reach a certain level of tenderness. The muscles of low-temperature cooked brine duck have good water storage and maintain the juiciness of duck meat. Therefore, after the dish is formed, the skin is white and oily, the meat is tender and reddish, light and salty, fragrant, fresh and tender.

Father Xu cut the boiled salted duck, took out a large round plate, and stacked the duck meat into a sunflower shape, and the dish was completely ready. He didn't bring it to the guests after he was done, but closed his eyes, took a deep breath greedily, and showed an expression of infinite satisfaction on his face.

"It's amazing, I never thought I could make salted duck so well, just smelling it and thinking it's delicious!" After a pause, he opened his eyes and exclaimed to himself.

It's a pity that this was brought by Rob, and he watched from the sidelines, he couldn't taste it secretly, so he could only swallow the saliva into his stomach and bring the saltwater duck to Rob.

"You're welcome, let's eat together! If you don't eat, I'll make a price later! Rob had already learned this dish just now, and he could cook it for himself in the future, so he generously invited a few people to eat it together.