Little chef

Chapter 63

Carefully selected ducks are placed on the table.

　　Three pounds of tender duck tastes just right now.

　　Su Tang's movements were swift and beautiful, which made the people in the audience like her and all their eyes were on her movements.

　　Moreover, after she finishes cooking, there won't be any water stains on the table, it will be wiped clean. Her diligence alone is really admirable.

　　These ducks had their heads, butts, and claws removed by Su Tang, and were washed again. The internal organs inside had been washed before coming.

　　After processing the duck, clean out all the water, and then start marinating it.

　　This step is very important. Add a little onion, ginger, garlic, salt and soy sauce. The salt should be ground into very fine particles and spread evenly on the surface of the duck. The color of the duck will have begun to change.

　　It started to take on the color of soy sauce.

　　The oil pan next to it is almost about to boil, and the duck is put into the oil pan and begins to fry.

　　This step is not about frying the duck, but more about the texture of the fried duck skin. By then, the surface of the duck will be crispy and delicious.

　　Wait until the duck turns golden brown, take the duck out directly.

　　When frying, Su Tang had been paying attention to the heat to ensure that the whole duck was fried beautifully.

　　It is yellow but not burnt, and there is great knowledge in it.

　　After this step is completed, it is time to stew the duck. The duck must be stewed slowly over low heat so that the meat will become rotten and taste delicious.

　　Su Tang carefully took out a small bowl of soup. This bowl of soup was the product of her careful preparation all night.

　　Yesterday, Su Tang killed two old ducks to make soup. He used Codonopsis pilosula, angelica root, wolfberry, slow-cooked duck soup, twenty bowls of water, and boiled it for four hours before making it into a big bowl, with only a little salt in it. , it’s fragrant enough.

　　But this bowl of duck soup is not for drinking either.

　　Instead, it will be used as today’s soup.

　　When this bowl of golden old duck soup was brought out, everyone around could not help but look at it, it was so fragrant.

　　But Su Tang was not in a hurry to use it. Instead, he changed a pot, put oil in it, fried onions, ginger and garlic, then poured the soup into it, and also added special cooking wine to remove the smell.

　　Then pour the old duck soup in, and continue to add the seasonings that Su Tang had prepared earlier.

　　When this pot of fragrant soup starts to smell, put the freshly fried tender duck in it. The fire is already very low at this time.

　　Now use the soup made by simmering the two old ducks to slowly stew the tender duck until the bones of the tender duck are crispy.

　　You can think about the taste and make your mouth water!

　　But now it’s made, it’s still not fresh enough.

　　Don’t forget, this dish is called Bazhen Duck, and the eight ingredients haven’t been used yet.

　　In this way, the eight ingredients are cut with different knife methods.

　　Cut the fish maw and sea cucumber into thin strips and run them through boiling water to remove the fishy smell.