Chapter 460: Chapter 459: Enjoy the Show!
“What’s this?” Wang Hao laughed after hearing Mi Xiu’s sister’s amazent, “This is just the beginning of the roast duck’s story. I haven’t even gotten to the main topic yet.”
We haven’t gotten to the main topic yet…
“Then Brother Hao, please tell us the main topic quickly!” Mi Xiu’s sister stealthily glanced at the live broadcast room…
With that one look, she was utterly shaken!
In just a short while, there were already over eight hundred people in the live streaming room, and the barrage of comnts was flying!
“66666666666, this guy is simply aweso!”
“My iron brother, send your hearts this way!”
“Hurry up and tell us the main topic, I almost wish I could fly there to eat roast duck!”
Since she was hosting a food program, it was a no-brainer that Mi Xiu was a food enthusiast. Despite her lively and cute appearance, deep down she was definitely a… well, as the saying goes, “conquer a person’s stomach if you want to conquer their heart”—take note of that, comrades!
“Now that we’ve discussed its origins, next up is the entire process of making roast duck.” Wang Hao drank so water with a smile and said, “Speaking of roast duck, the really traditional roast duck has a specific sequence, and it’s not sothing you just eat off a plate. The first dish is called ‘Flash-Fried Duck Heart’. First, you cut the duck heart in half and press it flat, then incise a pattern on the inside. Place it in a bowl and add Moutai, soy sauce, salt, sesa oil, sugar, and pepper and stir well. In a hot wok over high heat, pour the duck fat, and as soon as the wok starts smoking, quickly add the duck heart. The water content of the duck heart will sizzle upon contact with the oil in the wok, and you need to stir-fry it quickly two to three tis. Imdiately scoop it up onto a plate and sprinkle with chopped cilantro and shredded green onion. This dish relies on the heat, spending no more than 3 seconds in the wok. As the duck fat in the wok ignites, the scene is particularly astonishing, which is why it’s called ‘flash-fried’. The tenderness of the duck heart and the aroma of Moutai, together with other seasonings for flavor, complent perfectly with the agile movents of the chef and the high temperature of the wok, leaving a fragrant and uniquely smokey taste in your mouth.”
“The second dish is called ‘Beaded Duck Breast’. This dish involves placing slightly fatty and crispy duck breast at in a bowl or plate, accompanied by five types of vegetables, looking as gorgeous as pearls and gemstones that make one drool. Beaded Duck Breast evolved from the traditional dish ‘Braised Duck Breast’. Its na cos from a phrase in ‘Han Shu — Treatise on the Calendar’ which goes ‘The sun and the moon are like a pair of bi discs, the five planets are like a string of pearls’, signifying a perfect union. The duck at is fragrant and crunchy, while the vegetables are crisp, beautiful, and clean; it is definitely one of the great delicacies on a full duck nu.”
“As for the cooking thod, you first boil the duck breast at until it is eighty percent done, then take it out and season it with wine and salt. Then, fry it in oil until it is golden brown. Slice the duck at into pieces that are 1.5 cm wide and 5 cm long, and arrange them neatly in a bowl. Add scallions, ginger, wine, sugar, salt, and clear broth, then put them in a stear to cook thoroughly. Afterward, remove the scallions and ginger, and pour the broth in the bowl into another container to be used later, while arranging the duck at neatly on the serving plate. Chop up the soaked pearl mushrooms, mix them with minced chicken to form pearl-like shapes, and quickly cook them in the broth. Carrots, beetroot, and water chestnuts are also shaped into pearls and boiled in the broth, while fresh peas are imrsed in boiling water. In the broth used for steaming the duck, add wine, salt, and bring to a boil, then add all the pearl-shaped ingredients and so thick broth, finally drizzle over with scallion ginger oil, and pour this all together onto the stead duck breast at.”
Listening to Wang Hao finish, Mi Xiu swallowed with a gurgle.
As for Hou Pinquan and Sun Jian Country, their drool was practically flowing onto the table!
Not to ntion eating, just hearing about it is freaking aweso, isn’t it?!
The people in the live stream were all dumbfounded!
This Brother Hao is so freaking amazing! To be able to speak about so many dishes, ordinary people really wouldn’t know!
“Ah ah ah ah! I’m dying of craving! I want roasted duck!”
“I can’t, I’m going to buy a roasted duck right now!”
“What a pity, it’s such a regret not to be able to eat the roasted duck Brother Hao described!”
“Bro, let’s start with a big tip as appreciation!”
“Brother Hao, Brother Hao, is there more?” Mi Xiu wiped the drool from the corner of her mouth with fervor, staring at Wang Hao as if she wanted to eat him up, “Keep going! Don’t tell that’s all there is to it!”
“Of course, there’s more,” Wang Hao smiled and continued, “The next dish is called Tianjing Duck Roll. In the past, rolls and wraps were usually made with raw duck skin and raw duck at filling, but the Tianjing Duck Roll uses duck skin that has been roasted in advance and raw at filling. Wrapping with raw skin leads to a texture that’s hard rather than crispy; without using raw at filling, you lose the fresh taste. So, if you don’t use duck skin peeled from cooked duck breast and ground raw leg at, you can’t make a good Tianjing Duck Roll. This dish requires exquisite cooking techniques and also has water chestnuts added to the filling for an extra crispness, making it a top dish in the full duck banquet. First, chop the duck leg at finely with the back of a knife, mix in soy sauce, wine, salt, pepper, chopped green onions, ginger, water chestnuts, sesa oil, and stir evenly to make the filling. Then, roll it up in the roasted Tianjing Duck skin, coat it with corn starch, a thin batter of egg, and bread crumbs in that order, and fry in hot oil until it turns golden brown. The exterior is fragrantly aromatic and just right in color, while the inside is tender and crispy, offering an exceptional flavor.”
“The fourth dish is called Duck at and Abalone Box. In restaurants, abalone is always a favorite among diners, with countless thods of preparation. This Duck at and Abalone Box, using abalone to wrap the duck at filling, can be said to best showcase the characteristics of a roasted duck restaurant. The key to this dish lies in the blending of the at filling, which must have the right consistency to steam the Duck at and Abalone Box to perfection. The preference is for especially tender duck breast at, ground down with a Dao Bei knife into a paste, and made into a filling with egg whites, diced water chestnuts, wine, salt, chopped green onions, ginger, and sesa oil. Trim the abalone into a round shape, cut into pairs of slices, sandwiching the prepared filling in between, and adorn the top with a fresh pea. First, steam the Duck at and Abalone Box until cooked, then plate it. Boil duck fat, salt, wine, and broth together and thicken with cornstarch; separately add duck fat and steam it well. Pour this over the abalone boxes arranged on the plate to finish.”
At this point in Wang Hao’s description, the stomachs of several people present rumbled in unison – looks like they all got hungry just from his words!
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