Ducklings are ducks that are released from the basket at about three months old.

This duck stew has no taste, but it is very tender when used to roast duck. And it is cooked in half an hour, and the meat is delicate.

However, the duck itself carries a fishy smell.

When braised and add more green onion and ginger cooking wine, this taste is difficult to avoid.

So some people who are not used to it choose not to eat duck.

The owner of the teahouse actually doesn't like the taste very much, but he likes to eat duck very much, so a contradiction is formed here, that is, love and hate.

He was occasionally late for some very good chefs' ducks, and he was able to get most of the duck smell out.

But that kind of opportunity is really rare.

And now, when the boss chews the duck meat in his mouth, no matter how hard he tastes it, he can't eat the slightest taste.

This duckling is roasted with green peppers.

The green pepper is made of local Erjingtiao chili, which is about the thickness of an index finger, and the spiciness, but the meat is thick and the texture is very crispy.

The pepper is cut into one-centimetre-long pieces, and the ducklings are cut to the size of the duck.

The sauce of the duck meat is very strong, and the soup is very red at a glance.

The crispy green peppers are mixed with red oil, which raises the face of Zhengpoon Choi by several grades. The duck is dark red, and when you look at it, you can see the red oil tempeh and the chili skin in the bean paste.

Moreover, if you taste it carefully, there is a slight malt aroma in the beer.

Beer duck is a famous dish.

The use of maltose, which is unique to beer, to neutralize the fishy smell in the duck meat can only cover up half of the taste, and the duck in the mouth is completely unpleasant.

It's really technical.

The owner of the teahouse tasted it carefully, he wanted to figure out what method Song Kun used, what was in the pot, and why the duck was so delicious.

Although he didn't taste anything according to his level, he was really happy.

was about to praise Song Kun, when Song Kun sent a second dish, this is a pig's trotter, it looks like it is marinated, steaming, there is braised soup on the plate under the pig's trotters, and the color looks very good.

The pig's trotters are not soft and rotten, and the skin is crispy in the mouth.

This pig's trotters are marinated very deliciously, even the broken bone marrow in the bones is full of marinade, and the taste of this marinade is also very special, which is completely different from the lo-mei bought on the market.

Dip it in the well-served chili noodles, and the taste will make you swallow it even on your tongue.

This chili noodles should also be special, in addition to salt and peppercorns, there are also some special spices, and its color is not bright red, but golden yellow.

Take a sip lightly, and there are peanuts and soybean grains in it.

This spiced chili noodles, used to mix white rice, should also be very good, with delicate grains, not spicy, and fragrant is its characteristic.

Nibbling a pig's trotter, sucking your fingers, the marinade goes down your elbow, and then there are people who have cards, you can't help but rub your elbow with your lips, which looks very cute.

Some white flour cakes are placed around the pig's feet.

The dough is slightly charred, and when it is broken, it is a mille-feuille, and the freshly baked dough has a very strong wheat flavor. Song Kun stood aside and showed everyone how to eat this white flour cake.

I saw that he first dipped the broken part in the marinade at the bottom of the plate, and after the dough cake absorbed enough marinade, it was then coated with a thick layer of spiced chili noodles.

With this bite in your mouth, the dough becomes the best carrier of deliciousness.

After Song Kun finished the demonstration, he went to the back kitchen to cook other dishes, and the diners ate the food on the table, and at the beginning they were talking and laughing about some topics that had nothing to do with food.

Until now, it seems that I have been completely conquered by food.

In the whole restaurant, there was nothing else except the sound of the bar chirping and admiration.

At this moment, Song Kun is busy in the kitchen with the third course.

No fish is no feast.

Although this is not a banquet, Song Kun knows that if there is no fish on a table, there will always be something missing. Song Kun bought a black fish at the market today.

The price of two dollars a pound is very affordable.

The quality of this black fish is also very good, it is as thick as its own calf, a black fish, ten pounds.

Song Kun killed the black fish in two or three clicks, and removed two big pieces of meat in a few clicks.

I tried the kitchen knife and it wasn't very sharp. Fingers slid back and forth on the blade a few times, and Song Kun frowned.

After looking in the kitchen, he finally found a whetstone, sliding back and forth, and Song Kun sharpened the kitchen knife extremely sharp.

Floating on the desk, Song Kun carefully cut the black fish meat into pieces as thin as cicada wings.

Pick up a piece, you can see the light through the fish, it's very good, Song Kun is very satisfied.

After marinating the fish with pepper and salt, Song Kun walked to the edge of the stove.

Open the lid of the pot, the rice porridge in the pot has been boiling for three hours, this is what he started to boil before he went to buy vegetables, scooped some with a spoon and poured it down, the thick layer of rice oil on top is already very heavy.

Cut into hair-thin shredded ginger and put it in, and the rice porridge is thick like a paste.

The slightly tumbling rice porridge is like white jade, and you can see the human face.

Turn up the heat, the rice porridge is more boiling than just now, Song Kun's black fish fillet is put in and tumbles, as soon as the fish fillet touches the high temperature, it immediately rolls up, like returning to the pot meat, into a semicircular lamp nest.

The fish was in the rice cereal, and it only rolled for seven seconds before Song Kun scooped them up.

Place on a plate and drizzle with rice.

Sprinkle chopped green onions on the surface, and you're all alive.

The rice porridge is snow-white, the fish is pink, and the green onion is topped with green and white green onions, and this dish looks exceptionally refreshing.

"It's a seven-second fish, please taste it."

Because this dish is so special, the diners at these two large tables have never said they have seen it before, and they have never even heard of it. So I quickly picked up a piece of fish and ate it.

Strange to say, although the fish is very thinly cut, it is crispy and tender in the mouth.

Even if it was clamped on the chopsticks just now, the thin piece of fish meat was not broken at all.

After seven seconds of cooking, the fish is cooked, but the toughness is still there, which has very high requirements for time control, and Song Kun is obviously proficient in this.

This seven-second fish has been well received by everyone.

Some people even felt that this was the best dish on this table, but the owner of the teahouse was very calm at the moment, and he waved his hand at everyone: "You continue to stare, I think this Song Kun's big move hasn't been revealed yet." ”

"Ultimate?"

"That's right!" The owner of the teahouse nodded: "You wait slowly, the finale should still be behind, and in the days to come, you should all have a good mouth......