"After cutting the duck meat into thumb-sized pieces, you can put it in running water and rinse it with clean water continuously. Try to let the running water wash away the blood in the duck meat, so that the duck meat that is waiting will not be so fishy."

"The version I'm making now is a relatively simple version. You can chop the tangerine peel duck first and then cook it, or you can put the whole duck in the pot and cook it together."

"But putting the whole duck into the pot not only takes longer, but also has stricter requirements for heat. It also needs to be turned over constantly during the production. I am very worried about the level of the judges. It is possible that some of them

I made a mistake in the step, and after much thought, I chose to use a simpler method.”

"While we wait for the blood to rinse away, we can prepare other ingredients for the tangerine peel duck."

"Put the tangerine peel in warm water. After it softens, you can take it out, wash the dirt, and gently scrape the inner skin of the tangerine peel, which is the white side of the tangerine peel, with a knife until you see a dark brown color.

You can stop when the tangerine peel and meat are cooked.”

"The reason why we need to scrape off this white inner skin is because if this white inner skin is not scraped off, it will produce a bitter taste and affect the taste of the dish."

"Cut the processed tangerine peel into thin strips, cut the ginger and garlic into small pieces, and tie the green onions into knots. After doing this, you can take out the duck meat."

Li Xiao pointed the camera at the pool. The originally bright red duck meat turned pink, which meant that most of the bloodshot blood had been washed away.

"Use a plate with a grid to pick up the duck meat, and use your palms to gently press the water in the duck meat to squeeze out as much water as possible."

"Heat a pan with cold oil, add the ginger and garlic and stir-fry until fragrant. When the garlic turns golden brown, add the drained duck meat. Stir-fry the duck meat until golden brown, then add a tablespoon of Huadiao.

Wine or brandy."

"Continue to stir-fry over high heat. When the aroma of the wine begins to evaporate, you can add water and various seasonings. Evenly sprinkle in shredded tangerine peel, light soy sauce, oyster sauce, dark soy sauce, salt, and rock sugar."

"The water should be submerged, then cover all the duck meat and simmer over low heat for 20 to 30 minutes."

"We can just collect the juice after 30 minutes."

"While waiting here, we will immediately process other dishes."

Li Xiao walked to the other side of the workbench and placed the piece of lean wild boar meat on the palm of his hand.

"When we make this tangerine peel lean meat stew, we need to use lean pork. If you have the conditions, you can choose native pigs or wild boars. If you don't have the conditions, you can choose ordinary large pork. However, if you choose pork, add shredded ginger.

When the time comes, just add a little more appropriately.”

Adjust the camera, aim it at the chopping board, take out a mulberry knife, quickly cut the pork into small pieces, and then use two mulberry knives of the same model to quickly chop it.

While chopping the meat, Li Xiao explained

"To stew this [Tangerine Peel Lean Meat Soup], you can chop the meat into minced meat like me and then stew it, or you can cut it into small pieces and stew it."

"However, the stew obtained by these two different methods will not only be slightly different in shape, but also in taste."

While talking, Li Xiao had already chopped the pork into minced meat. If you don't look carefully, you can't even see the structure of the particles.

"Of course, those in the audience who are too lazy to chop can just cut the pork into small pieces, throw it into a food processor, add a little water, and beat it into a puree. It's also no problem."

He took out a purple clay stew pot. This stew pot was bought by Li Xiao from Taobao at a high price. The price was ridiculously high. A stew pot the size of a rolling paper actually cost 3,000 yuan.

If it weren't for seeing the very good reviews below and being rich now, Li Xiao would never have been willing to spend 3,000 yuan to buy a stew pot.

However, now that I have money, it would be nice to be able to equip myself with better kitchen utensils and improve the taste of the dishes.

Throw the minced meat into a purple clay stew pot, add shredded ginger, shredded tangerine peel, and two sulfur-free red dates produced by the Ningxia Academy of Agricultural Sciences.

"Add water. The water here is cold water because Li Xiao wants soup, not meat. If he wants meat, change it to hot water."

"The ratio of water to meat is three to one. You need to add enough water at one time. Do not open the pot lid halfway. If you add water halfway, the soup will taste very strange."

After closing the lid, place the stew pot inside the stainless steel pot.

"It doesn't take long to simmer this pork soup. Thirty minutes is enough on high heat."

After closing the stainless steel pot lid, Li Xiao walked to the tangerine peel duck and flipped the tangerine peel duck twice.

"When we are cooking this tangerine peel duck, we can use a spatula to gently turn the duck meat every 5 minutes, so that the duck meat can evenly absorb the juice inside and there will be no uneven taste.

"

This is why Li Xiao chose to cook the duck meat after cutting it into pieces, because if the whole duck is put into the pot, he needs to constantly pour the juice on the front of the duck with a spatula, otherwise the meat on one side will be very salty, and the meat on one side will be very salty.

The duck meat on the other side had no flavor.

After stir-frying the duck meat, Li Xiao immediately took out the abalone kept in the water tank.

These abalones are not big, only half the size of the palm of your hand.

There is a reason why this specification is chosen. This specification is just right for steaming. Abalone that is too big will take longer to steam and the meat will be very hard and firm. Abalone that is too small will shrink seriously after being steamed.

, and the meat is very loose.

Only this size of abalone is most suitable for steaming. The steamed meat will be very tender and elastic, and will not become chewy or loose.

Li Xiao showed the abalone that was still squirming in front of the camera

"When we choose abalone, if it is to be steamed, we should choose abalone that is small, only half the size of the palm of your hand."

"Of course, if it is not used for steaming, but for braised or stewed chicken, you can choose those that are slightly larger. The larger size means that their meat will be firmer and more resistant to stewing.

It’s chewier and more fragrant.”

"In addition, if you want to cook it immediately after buying it home, you can ask the store to help you handle it, because it is easy to cut your hands when dissecting the abalone."

As he spoke, the black knife in Li Xiao's hand was like lightning, inserted into the dark and deep gap between the abalone shell and the abalone meat.

The abalone was frightened and curled up subconsciously, but it was of no use. Before it could react, there was a "bang" and the colorful abalone shell fell out of the abalone.

If the camera focuses on the colorful abalone shell at this time, everyone will be surprised to find that there is only a layer of abalone meat on the abalone shell that is so thin that it is almost invisible.

Li Xiao cut out all the abalone meat with one stroke of the knife. It can be said that there was no waste at all.

Two fingers picked up the head of the abalone and showed it in front of the camera.

Li Xiao's slender fingers traced across the body of the still squirming abalone, pointing at its different positions.

"After we cut the abalone out, we need to further process it."

"The position I am pointing at is the abalone's mouth. If you can't find it by then, you can use your fingers to search around. There is a protruding position in the gap of the abalone, and that is its mouth."

"This mouth can be pulled out directly with your fingers. There will be a lot of sand or impurities in the abalone mouth and it cannot be eaten."

"Next, we have to remove the internal organs, which is the dark green thing on my finger. You can use a knife or just pull it off with your hands. My suggestion is to remove it along with the connected fascia. It's easy to remove.

.”

Looking at the abalone in his hand, Li Xiao raised his eyebrows and showed the dark green internal organs in front of the camera.

"I heard that the internal organs of abalone are full of seaweed and have a very strong umami flavor. You only need to fry them and sprinkle some salt and black pepper to eat them. I will try to process these internal organs later to see if they taste good.

.”

"Of course, the internal organs of abalone contain trace amounts of toxins. The elderly, children, and pregnant women must not eat them.",

In the live broadcast room, the dark green internal organs took up half of the screen, and the audience could feel suffocated even across the screen.

"Good guy, I was shocked. Something suddenly popped up."

"Abalone's internal organs? Are these things edible? Don't bluff me, anchor!"

"Let me go, isn't this thing just thrown away?"

"I've heard of this, but I didn't expect that there would actually be brave people trying it."

"Oh my god, the appearance of this thing is too curious, isn't it?"

"The anchor is challenging the limits of human beings."

"Grandstanding? Be careful to poison yourself."

[XXXXX has been permanently banned by the administrator]

It took 2 minutes to separate all ten abalones. Li Xiao continued to introduce

"After we complete the segmentation, we must clean the abalone carefully to completely remove the mucus and dirt on it. Since we will be using the abalone shell this time, even the abalone shell must be washed cleanly.

.”

"The cleaning method is also very simple. We take some salt and mix it with flour. We need more flour. The amount of salt does not need to be too much. One-tenth of the flour is enough."

While talking, Li Xiao grabbed an abalone and sprinkled the flour mixture on it. Li Xiao's fingers were dipped in flour and rubbed continuously on the surface of the abalone. Soon, a layer of black mucus adhered to the flour and was rubbed out.

Without rubbing it twice, the originally dark edge of the abalone turned white. The cycle continued, and Li Xiao wiped it three more times, and the entire abalone became clean.

He showed the clean, white and plump abalone in front of the camera

"It only takes about three washes to thoroughly clean the edges of abalone. Try not to omit this step, after all, it is too dirty."

Putting all the cleaned abalone aside, Li Xiao's eyes fell on the abalone shell in the tank.

"Compared with abalone meat, which is easy to clean, the shell of abalone is more difficult to clean."

"Because there are basically some stubborn stains attached to its surface, you need to use a steel brush to clean it, and rub it back and forth vigorously to brush off all the dirt and some small parasites on it."

"If the steel brush is not strong enough, you can choose to knock these parasites off with the back of a knife, but be careful not to hurt yourself."

"Of course, if you really can't handle it, don't force it to stay on it. Anyway, the high temperature of 100 degrees is enough to kill most parasites."

Processing the abalone shells took a long time. It took Li Xiao four to five minutes to clean all the abalone shells.

Only then did he pick up the abalone meat again.
To be continued...