When Jiang Xingye finished his work and then went upstairs to see Gong Xianxian and the others, he found that they had already eaten. His brows instantly tightened, with a look of horror on his face.

"Who asked you to eat hot pot? I asked you to try my roast duck and burgers today!"

Glancing at Gong Xianxian and others, Jiang Xingye raised his eyebrows: "But since you are already full, let's forget it."

When she heard that there was delicious food, Gong Xianxian's eyes widened instantly, and she looked at Jiang Xingye with a look of anticipation.

"I still want to eat, but actually I'm not even full."

"I want to eat too, Brother Hoshino, just make us some more."

Qin Ziyan also heard that there was still something to eat. Xingzi's eyes instantly widened and she looked at Jiang Xingye with a greedy look on his face.

"Chi chi chi...I want to eat even if I don't order..."

Even the little one on Gong Xianxian's shoulders was trying to eat delicious food.

Seeing that everyone was looking forward to it, Jiang Xingye looked proud and stretched out his hand to snap his fingers: "Since everyone is looking forward to it, I will reluctantly show my hand to you. Haha, come with me."

Here comes the cook."

After Jiang Xingye gave an order, Gong Xianxian and the others obediently followed Jiang Xingye downstairs to the kitchen.

The scene as soon as we entered was quite shocking to everyone. The kitchen had prepared a lot of ducks.

"Jiang Xingye, are you going to open a gourmet restaurant or a duck farm?"

Chonglou looked shocked when he saw this situation. Is this a kitchen or a duck farm?

"You just opened a duck farm. These ducks are all good ducks that I carefully selected. They are all useful. Later, uncle, I will turn them into delicacies for you to see."

Jiang Xingye asked people to prepare so many ducks. Naturally, he was not planning to become a duck farmer. It was obvious that he was planning to make Peking duck for everyone.

As a native of Beijing, even though I traveled here once in a while, I am naturally very familiar with Beijing’s roast duck.

His ability to roast duck was taught to him step by step by his father. Although his family was wealthy, his father always said that the food he made by himself was more delicious, so the whole family often roasted duck at home, but it was not roasted.

Many times, Jiang Xingye’s food still tastes not as authentic as his father’s food.

I have to say with emotion, ginger is still spicy.

In fact, roast duck has been around for a long time, and the ancients seemed to be able to roast it themselves. However, Jiang Xingye has more and more perfect skills, so he is very determined that his roast duck will be a big hit.

Jiang Xingye walked to the group of ducks, carefully selected two slightly thinner ducks, and threw them to the cook who was following behind him.

"Are you going to kill the duck live for us to see?"

Gong Xianxian pointed to the two ducks in the cook's hands with a suspicious look on her face.

"Is it difficult to cook it alive for you if I don't kill it? You go sit on the small table over there first. When I finish it, you will have almost digested it. Then you can eat the delicious roast duck."

After listening to Jiang Xingye's words, Gong Xianxian walked to the small table doubtfully. Chonglou and others also followed and sat down. The waiter brought a few bowls of fruit shaved ice, and the group of people ate happily.

Jiang Xingye didn't waste much time, and immediately asked the cook to start slaughtering the two unfortunate ducks, and also asked someone to boil water on the big pot in the kitchen.

Just slaughtering those two ducks took a lot of time, but fortunately Gong Xianxian and the others had already eaten hot pot before, so they were not in a hurry, and they chatted leisurely.

After the duck is slaughtered, the feathers will naturally be shed.

The key to hair removal lies in the temperature of the water. If it is too hot, it will affect the taste of the duck itself. If it is too cold, the hair cannot be blanched. Before the water boiled, Jiang Xingye soaked his hands in cold water and then tried it.

When the water was warm enough to see that it was not too hot to handle, he stretched out his hand and stirred it quickly. When the water was no longer hot, he withdrew his hand to indicate that he could iron the duck feathers.

After perming, Jiang Xingye handed over the hair-shaving job to the two female clerks hired by the store. After all, hair-smoothing requires lightness and carefulness. Not only does the duck feathers need to be smoothed clean, but the duck skin must also be smooth and undamaged.

, it is perfect for a woman to do this.

After the hair was shaved off, the next step was to eviscerate the duck. This step was rather complicated. Jiang Xingye first asked all the cooks in the kitchen to watch him do it. After all, the roast duck would be left to them in the future, and he would teach him.

This time, they should be able to do it.

I saw that he had prepared a knife, some small pieces of wood ten centimeters long, and a large bamboo tube in the middle. One end of the bamboo tube was connected to a small bamboo tube, and the other end was stuck with a piece of wood. It was very weird.

Those cooks were also experienced in many battles, and all of them were famous masters in Suzhou, but the things Jiang Xingye prepared made them very curious.

Jiang Xingye took out a naked fat duck, then slit the throat with a knife, opened the duck's bill, and pulled out the tongue. Then he inserted the small bamboo tube through the slit in the throat, and pressed the wooden handle of the bamboo tube with one hand.

Push down hard.

The duck's body suddenly swelled up.

When everyone saw this, they all gasped.

It turned out that the big bamboo tube was a simple air pump, and Jiang Xingye was not inflating the duck's belly, he was inflating the fat layer inside the skin and outside the meat.

After charging 70% to 80%, Jiang Xingye withdrew the small bamboo tube, pinched the duck's neck with one hand, and pushed it under the duck's belly to avoid deflation.

Then insert the index finger of your right hand 3 to 4 centimeters into the anus of the fat duck, bend the index finger upward, hook the tail end of the large intestine, and pull off the connection between the large intestine and the penis.

Then, move the right duck forward, clamp it with your left hand, hold the knife with your right hand, and cut a 3-5 cm incision under the right shoulder.

Stretch out the thumb and index finger of your right hand from the incision under the duck's shoulder.

Pull out the esophagus and tracheal head, then wrap the pulled out esophagus around the index finger of your left hand and tighten it.

At the same time, insert the thumb and index finger of the right hand into the duck cavity, hook up the soft tissue connecting the duck cavity and the internal organs from top to bottom, and then hook the duck gizzard, using both left and right hands to pull out the internal organs.

Insert the right index finger and middle finger into the duck cavity and remove the lung lobes from both sides of the spine.

After hollowing out the outside, Jiang Xingye used the small piece of wood he had prepared earlier and inserted it into the duck cavity. He placed the lower end of the piece of wood on the spine, tilted it slightly forward in an upright position, stabilized it, pulled it back, and clicked it in.

In the sternum, the duck body is supported.

This series of actions was as fast as clouds and flowing water. The chefs in the kitchen were all stunned. As chefs, each of them had killed a lot of ducks, but this was the first time they understood that ducks could still be like this.

alley.

ps: I saw everyone’s comments, I saw everyone’s votes, and I saw book friend 1581904350’s reward. Anya is in a good mood. Thank you very much. I can’t repay you. I can only write well and give it to you.
Chapter completed!