"Huh? Isn't the heat enough? ”

Liao Wendong heard Li Yi's words, and had some self-doubts: "I've already fried it?" ”

"It's not enough to just fry dry."

Li Yi explained: "Stir-frying dry just fried the water, but the oil in the meat has not yet been stirred out, and Maillard's reaction is not enough."

It is best to fry until it is a little sticky, and then add water when it sticks to the spoon, the taste is the best.

Only when it is fried dry enough, when it is stewed with water, the taste can come out thoroughly enough, and the more you chew, the more fragrant it becomes. ”

"Oh! I know! ”

Liao Wendong remembered something: "Once when I was making this dish, I answered a phone call and asked my apprentice to fry it.

As a result, when I came back after answering the phone, he was still frying, and it was all sticky.

I scolded him that time, and I was worried that the guests would complain after eating.

But that time, the guests at that table had a lot of leftovers, but they finished eating the drum skin and ate it cleanly. ”

Shen Han heard his words on the side and quipped: "If you had served dim sum at that time, maybe you would have one more specialty dish." ”

"That's right!"

Liao Wendong patted his thigh regretfully: "Why didn't I think of it?" ”

"It's not too late to know?"

Li Yi spread his hands.

"That's right! It's not too late! ”

Liao Wendong looked at him and praised him sincerely: "It's amazing, how can you even cook this dish?" ”

Li Yi smiled and explained casually: "I know a Hunan chef and learned from him. ”

"Awesome."

Liao Wendong was surprised: "Lao Shen is really right to invite you to come, your level is no worse than our local Hunan cuisine master!" ”

As he spoke, he remembered something, and rushed to the small stove on the side, took the rag, and opened a casserole.

A pot of crimson meat is simmering in a casserole, with an attractive color and aroma.

"Look at this."

Liao Wendong turned back to Li Yi and asked, "Do you recognize this?" ”

Li Yi glanced at the duck head stewed in the casserole, and asked with a smile: "Duck meat?" Is it Linwu Duck? ”

"Yes, good eyesight!"

Liao Wendong raised his thumb.

Shen Han was a little curious, and couldn't help asking, "How do you know that this is Linwu Duck?" ”

"Guess."

Li Yi said with a smile: "The ducks eaten in Hunan Province are all hemp ducks, and the ducks in Youxian, Zhijiang, and Linwu are all more famous, but the varieties are the same."

When Youxian and Zhijiang make fried duck, they are generally made into blood duck, and Linwu eats more sauce and roast, so I guess it's Linwu duck. ”

"That's right! Ha ha! This dish is roasted Linwu duck in sauce. ”

Liao Wendong asked with a smile: "Look at my dish, how is it doing?" Is there something wrong? ”

Li Yi leaned over and smelled the wafting aroma, nodded and said, "The fishy smell is very good, but the aroma is slightly worse, did you fry it with lard mixed with rapeseed oil?" ”

"Yes."

Liao Wendong asked: "Is there less meat oil?" ”

"It's a little little."

Li Yi explained: "I am still used to using meat oil to make meat dishes, and when you make this dish again, it is best to buy live ducks and kill them yourself."

Although it is a little troublesome, the duck can take out the duck fat from the belly.

This duck fat can be used to refine oil when stir-frying, and when you fry duck to eat, the taste will be more fragrant and stronger. ”

"Makes sense."

Liao Wendong nodded again and again when he heard this, and then instructed his apprentice: "Next time, remember to buy live ducks when you buy ducks." ”

"Oh, got it."

The apprentice responded, but couldn't help but complain: "That hair is not easy to pluck!" ”

Duck feathers are not like chicken feathers, and they can be easily removed as long as they are scalded with hot water.

There are a lot of tiny downy on the duck's skin, which is difficult to pluck clean.

“……”

Liao Wendong also knew this problem, and hesitated for a moment before he turned back to Li Yi and asked, "Master Li, do you know how to pluck this duck down cleanly?" ”

"Duck feathers are a bit hard to pull, but it's not impossible."

Li Yi explained: "In the past, the old method of plucking duck feathers was to feed koji or pour wine, so that the pores of the duck skin were opened to make it easier to pluck out.

The second is to soak rosin, that is, pour the burnt rosin into a large bucket and put the duck into it to soak.

Hang a layer out to cool, peel off the rosin, and the duck down will fall off.

This method is similar to modern asphalt, but it is healthier than asphalt.

The third is to use a soaking water bubble until the duck skin is loose and the pores are opened, and it is easy to pull out.

However, this method will make the taste of the duck skin worse, and you will not be able to cook roast duck after soaking.

The last method, the most direct and rude, is to burn with fire, but there will definitely be stubble after burning, which will affect the taste.

Therefore, it is best to let the boss pluck the hair after killing and save the duck fat. ”

The apprentice listened on the sidelines and couldn't help but complain: "This is too troublesome, just buy a ready-made one..."

Before he finished speaking, Liao Wendong's eyes glared: "Is there a clean ready-made one?" Do you know how many days it has been left and how fishy it is? ”

When the apprentice heard this, he shrank his neck and stopped talking.

After glaring at him again, Liao Wendong led Li Yi to another casserole and asked, "Then this jar meat, can you also take a look?" ”

"That's fine."

Li Yi only glanced at it, and said with a smile: "As long as the stew is enough for the heat, it won't be unpalatable." ”

This jar meat is a special dish of Chenzhou, and it is said to be a traditional famous dish handed down during the Three Kingdoms period when Zhao Zilong was stationed in Guiyang County.

It is a meat marinated by locals who put pork rinds and pork belly in jars of chili sauce.

Liao Wendong used the marinated jar meat as an introduction, stewed fresh local pork, and borrowed the salty freshness of the jar meat to borrow the taste of the local pork, and the smell was still very good.

Finally heard a compliment from Li Yi's mouth, Liao Wendong was very happy, and said proudly: "This dish is also my specialty!" Many tourists from other places come to eat all kinds of braised pork, and then eat my jar meat, and they all say that this jar meat is better than braised pork! ”

"This is also a specialty of our Hunan Province."

Shen Han said to Li Yi on the side: "This jar of meat is packaged, I'll pack some for you when I go back." ”

"No, you don't."

Liao Wendong waved his hand: "I've already installed it." ”

Shen Han: "......"

Li Yi: "......"

threw a stalk, but didn't wait for a response, Liao Wendong glanced at Shen Han and Li Yi with some confusion, but found that they had fallen into silence.

Didn't this stalk succeed?

When those kids usually chat, aren't they all saying things like "you're pretending to be again" and "I'm pretending to be again"?

Why didn't he say it had that effect?

A little embarrassed, he hurriedly changed the topic: "I'll fry grandma's fried rice again!" I pickled the dish myself, you can taste it! ”

With that, he took Li Yi back to the stove.

The stew was started by Li Yi before they left, and it was basically ready for the heat at this time.

When the dry pot in the pot was almost stewed, Liao Wendong's dishes were also out of the pot.

learned a trick from Li Yi to specialize in cooking, Liao Wendong was very happy, and at noon he pulled Li Yi to drink a bottle of Wuling.

Liao Wendong drank his head, and after drinking one bottle, he had to open another bottle.

Seeing this, Shen Han hurriedly persuaded him.

I still have to work in the afternoon, and if I get drunk, it will be too much of a delay.

Seeing this, Liao Wendong didn't persuade him to drink anymore, but said that after the election, he must invite Li Yi to drink again, and he won't get drunk!

5

(End of chapter)