Wuwei Ban Duck is a famous dish in Anhui. The word Wuwei in the name of this dish does not have any special meaning, but because the place where this dish is produced is called Wuwei County, and the name of Wuwei Ban Duck is proudly named.

This Wuwei Ban Duck is also called Wuwei smoked duck. It has a history of two hundred years. Among duck lovers, this name is known to everyone. It is a time-honored brand among duck dishes. Similar to all time-honored brands, the way of making such dishes is secret, and the brine ingredients, smoked and roasting temperatures are beyond the reach of outsiders.

Ye Chui Shangyi studied the delicious foods all over the country. He spent a while of studying and exploring this Wuwei Ban Duck for a while, but he vaguely understood what the secret method of Wuwei Ban Duck was. The Wuwei Ban Duck he made could be considered authentic.

At this time, smelling the smoked duck tasted by Dong Qian, Ye Chui vaguely thought of this Wuwei Ban Duck. In fact, many Chinese recipes in the world have similarities. After all, the cooking method is certain, and the changeable is only the mastery of certain ingredients and heat.

Some dishes can be passed down for a hundred years, two hundred years, or even longer, and naturally have their own unique features. Under similar cooking methods, this dish is the ultimate in deliciousness. Since Dong Qian's cooking method is close to Wuwei Ban Duck, the best way to cook duck meat is Wuwei Ban Duck.

As the fragrance spread, after a while, Dong Qian walked out of the kitchen with a plate of cut duck meat. She put the plate in front of Ye Chui with some expectations, and chuckled and said, "Please try this dish of mine."

The smoked duck made by Dong Qian has been cut into strips and placed on a plate. The color of the duck meat shows a dark yellow and slightly black color, which is dotted with some coriander and celery. The placing of the plate is also a chef skill. As a woman, Dong Qian is meticulous in this aspect, doing very well, and it makes people taste great.

Ye Chui nodded in satisfaction, picked up a pair of bamboo chopsticks and picked up a piece of smoked duck meat, and sent it into his mouth.

"When eating smoked duck, you should dip it in the dipping sauce and then put it into your mouth, so that the taste is the most beautiful." Dong Youyou quickly reminded.

Ye Chui smiled and shook his head, and directly sent bacon into his mouth.

Dong Qian said from the side: "The dipping sauce is for the taste of bacon and for the enjoyment of diners, but if you want to taste a dish is good enough, the best way is to put it in your mouth without dipping sauce."

"Oh, so that's how it is." Dong Youyou nodded in understanding.

While Dong Youyou talked to Dong Qian, Ye Chui had already finished a bite of the dish. The two women immediately looked at Ye Chui expectantly. Pan Qingguo, Su Xin, Huang Yong, Meng Gang and other waiters knew that Dong Qian cooked for Ye Chui to taste. They all stood curiously from a distance and looked over. The smoked duck tasted rich and made people salivate. It must be very delicious. I wonder what Ye Chui would judge?

After taking a bite of smoked duck, Ye Chui savored it for a while, then said to Dong Qian: "If it is a very special one, I can only give six points to this dish."

"What?" Dong Youyou was displeased and glared at Ye Chui, "How is it possible that my sister's food is only six points?"

Dong Qian was not at all unhappy. Instead, she hurriedly pulled Dong Youyou: "Youyou, don't be angry." She looked at Ye Chui, "You give you six points, which means you can taste the flaws in this dish, right?"

"That's right. There are indeed some things in this dish that need improvement." Ye Chui nodded in confession.

"Where is it?" Dong Qian asked quickly.

Ye Chui thought for a while and stood up and said, "It's hard to explain directly. I see you bought a few more ducks just now. Why don't I just demonstrate it to you..." As he said this, Ye Chui laughed again, "You bought these few ducks back, probably because you made up your mind to do them a few more times, right?"

Dong Qian smiled and admitted, "That's right."

Ye Chui smiled and saw that it was just evening, so he said, "Okay, I'll go to the kitchen to do it myself."

Dong Qian showed a very interested expression, and Dong Youyou also smiled. She had eaten the delicacies made in Ye Chu's hand many times, and it was very memorable.

Soon Dong Qian and Dong Youyou followed Ye Chui to the kitchen.

But Pan Qingguo and others were surprised: It seems that Ye Chui was going to demonstrate to Dong Qian how to cook?

Dong Qian is a six-star chef...

Lu Bing is a five-star chef. Although the five-star chef and the six-star chef are only one star apart, the cooking skills are very different. Ye Chui's cooking skills are better than Lu Bing and they are more acceptable. But now... even a six-star chef wants to ask Ye Chui for cooking skills?

They knew Ye Chui was very powerful, but... this was too powerful!

No wonder he can be Tian Xiaodu’s master!

"Boss!" Meng Gang couldn't help but speak as he walked past Pan Qingguo and others, and looked at the plate of smoked duck placed in the hall, and said with some jealousy, "What should I do with this duck?"

Dong Qian glanced at Meng Gang and others: "If you don't dislike me, just share the food. I will work here in the future, just treat it as a meeting gift."

Although she has a lonely personality, she does not understand the worldly ways.

When Dong Qian was cooking, the waiters felt that the taste of this dish was very attractive. At this moment, they could eat it in person, so they naturally would not refuse. Several people quickly agreed and rushed to the dish.

Ye Chui smiled and took the two girls into the kitchen.

The ducks that Dong Qian bought were locked in a cage and placed in a corner of the kitchen. Most of the ducks that can be bought in Yanjing are free-range ducks. In fact, the best ingredient for making Wuwei Ban Duck is to use mahjong. However, this world is different from the fact that there is no way to limit the ingredients.

Ye Chui walked to a cage, reached in and grabbed a duck and pulled it out of the cage, cut off the throat and bleed. After the duck died, it put it in hot water to pluck the hair. This is the general process of killing chickens and ducks. There is nothing special about killing chickens and ducks.

However, when taking out the duck's internal organs, the method of cherrying leaves is quite unique: he did not directly separate the duck's abdomen, but cut it under the duck's armpits and took out the duck's internal organs from here.

"Do you want to kill the duck like this?" Dong Youyou asked Ye Chui with a look of surprise.

"It's not like this that we have to kill it, but it's best not to destroy the duck's body to try to maintain the duck's flavor. This is a trick." Ye Chui said with a smile, but his eyes were looking at Dong Qian.

When Dong Qian dealt with ducks just now, she naturally killed them in the usual way of killing ducks. At this time, she nodded thoughtfully: "So there is such a trick here."

Ye Chui handled a duck very quickly and his movements were very skillful, which made Dong Youyou feel quite moved: "He killed and cooked a duck faster than you, sister. When I was working at Hainan Chicken Rice, I thought his movements were different, and I don't know how he practiced it."

"This is also about talent." Dong Qian sighed faintly.

When she first saw Ye Chui, she didn't take Ye Chui seriously. When she saw Tian Xiaodu actually recognized Ye Chui as her master, she looked down on Tian Xiaodu a little, but now that kind of contempt has long become respect. Ye Chui is indeed qualified to be his master and qualified to teach them these six-star chefs.

The cooked duck meat is put into a large basin, half a basin of warm water is poured into it, and then the leaves are drooped with salt. This requires a period of marination to make the salty taste into the meat. This process usually takes about an hour.

However, Ye Chui had another way to speed up this step: he began to massage the duck meat with both hands.

The massage technique is also very unique. It should be moderately fast and slow, so that the duck meat can be fully in contact with the salt, and it should not destroy the duck meat tissue.

This massage technique is not easy, but it is not easy to master it well. Ye Chui taught Tian Xiaodu this massage technique, and it took at least a month to make Ye Chui feel satisfied.

This massage not only allows salt to taste, but also allows the warm water in the basin to clean the blood in the duck's body.

After ten minutes, Ye Chu took the duck out of the basin and put it on the chopping board, and then gently patted the duck meat, which was to squeeze out the water from the duck as soon as possible.

In fact, there is another step in this process, which is to apply nitrate water on the duck's body.

The so-called nitr water is a liquid containing potassium nitrate or sodium nitrate. It is mainly used to color meat products and can make the meat rosy. However, it is not recommended to use this kind of thing.

Because nitrifying water is harmful to the human body, heating will produce toxic substances such as nitrite.

This step is so leaf sagging is avoided.

Then Ye Chu raised a pot, poured water and boiled it, and passed the duck in boiling water. This process was something Dong Qian had thought of before. It could make the duck's skin shrink, tighten and peel easily, which was also crucial for the subsequent smoke and roasting process.

After taking it out of the boiling water, rub the duck with a damp cloth.

At this time, according to the authentic roast duck, the duck skin must be removed, but Ye Chu did not intend to peel it now. The peeling process must be left until the smoke is completed before proceeding.

Next is the crucial smoke process.

The kitchen utensils in the kitchen are brand new, including a special charcoal oven.

In fact, the most authentic smoked method of Wuwei Ban Duck is to use fir chips to smoke and roast them, but fir is not so easy to find, so this step can only be omitted.

The restaurant’s oven is specially prepared for some barbecue food. The leaves flare up charcoal, set up iron rods, and put the ducks on it for smoke and grilling.

"Huh?" Dong Youyou found something and asked strangely, "Why shouldn't the duck be applied with seasonings first and then smoked? I see that my sister makes it like that."

"No, after the duck is smoked, you have to stew it again, and add seasonings when stewing."

Ye Chui explained with a smile. (To be continued, please search Piaotianwen, the novel is better, updated and faster!
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