It makes people feel greedy to stew duck with such abalone.

Yuan Mei once ate at the home of the prefect Zhuang, so she recorded it in "Suiyuan Food List". By the way, she also explained the method and emphasized the importance of the temperature:

"It must be simmered at a low heat for three days before it can be simmered."

Someone once tried this, but the stewed duck was rotten into mud and was not delicious. The reason was that the number three was concreted.

When ancient people talked about numbers like three and nine, they generally did not refer to the specific time, but used exaggerated techniques to express that the simmering time was relatively long.

From this point, we can also see that Yuan Mei can’t cook, so she basically writes whatever the chef says.

At that time, the chef was low and some literati asked about the recipe, which was naturally extremely exaggerated. Words such as stewing for three days and three nights would naturally go out.

In fact, these three days should include the time to send abalone.

Dried abalone cannot be cooked directly, and needs to be cooked. After being cooked, it will not only taste good, but also taste more outstanding.

The dish of stewed duck with Fuyu requires the duck to have a complete appearance, while the abalone has a similar taste to the flower mushroom.

Such a requirement makes the duck stewing time about three or four hours, not more than five hours, otherwise the duck will definitely rot.

At 11 o'clock in the morning, the pig skin was steamed, Lin Xu took a photo and then started having lunch.

I also stewed duck for lunch today, but not male ducks, but a few extra ducks made from sweet-skinned ducks. Wei Qian, fat intestines, and fried soybeans, were stewed in the pot according to the recipe in western Hunan.

After stewing, put a small basket of cut Erjing strips and some chopped peppers. The whole dish tastes sour, spicy and delicious, and even the fried soybeans that were stewed soft and soft were especially served.

With this delicious stew, Lin Xu ate two big bowls of rice, and the rest of the meals were also more than usual.

There is no way, this dish tastes so satisfying, it makes people want to eat more.

Chen Yan and Shen Jiayue did not eat white rice, but ate three-color brown rice that people who lose weight prefer.

This rice is similar to sorghum rice. It digests slowly, has rich dietary fiber, is relatively oily, and has a good sense of fullness, but it is more expensive than ordinary rice.

While the two were eating, Shu Yun brought the rice that had been served to Zeng Xiaoqi:

"Director Zeng has been busy writing planning books every day recently. It's so hard. I eat it quickly. Seeing how fragrant the duck in the pot is, I drool when I smell it."

"Baby Shu is so good today."

Zeng Xiaoqi picked up the rice and took a bite. Just as she was about to thank her, she found that Shu Yun served a bowl of three-color brown rice and was talking to Chen Yan about eating three-color brown rice to lose weight.

Baga!

These women with big breasts have a very bad conscience!

Zeng Xiaoqi took a deep breath. Although she only stewed duck, she always felt that the white rice in her bowl would quickly gain three pounds after eating it.

The three-color brown rice that Shu Yun and his friends held would lose three pounds after eating it.

I originally thought it was kind-hearted to serve me, but I didn't expect it to be ill-intentioned.

Shu Baobao is so bad, aren’t you afraid that I will slap the villain and curse you?

At this time, the duck stored all the fat, which was the fattest and the taste was the most delicious.

"I feel like this duck will be very delicious."

Zhuang Yizhou smelled the fragrance coming out of the pot and couldn't help but exclaim.

Lin Xu said:

"Everyone tasted it at dinner, and each of them tasted two pieces of meat and had no problem drinking the soup."

There are many customers coming today, but the guests can just eat one, and the staff must not ignore it. After all, this dish is rare and everyone needs to taste it.

At three o'clock in the afternoon, the senior brother and the others arrived, and Lin Xu began to record the Bear Palm.

He first chopped some beef stuffing with fresh beef, which is the core of bear paw. The meat stuffing should not be too broken, but should have some graininess.

Then take the soaked abalone, sea cucumber, shark fin, yarn pillar and other ingredients, cut it into small diced rice and add it to the meat filling. These are the source of the fresh and fragrant taste.

Mix the meat filling evenly with salt, light soy sauce, dark soy sauce, pepper, onion and ginger water and marinate.

Taking advantage of this skill, Lin Xu flattened the prepared fresh shrimps and then smashed them into mud with the back of the knife.

Real Bear Paw is rich in fat and tastes a bit gumy. Now I can’t eat real Bear Paw, so I can only use shrimp paste instead.

Put the meat paste into a large bowl, beat a few egg whites, stir it, then pour it into the meat filling, and beat it again to make the meat filling strong.

At this stage, the meat filling is ready.

Lin Xu took the two molds over, then took out the pig skin that was soaked with a little swelling and spread it into the mold.

Fill in half of the meat filling, spread it flat, and apply evenly, leaving no gaps as much as possible.

Then I took over the beef tendons soaked in the broth and spread a layer in the bear's paw.

When laying, place the thickest in the middle and thin on both sides to restore the fascia direction of the bear paw as much as possible. These details will determine the difference between real bear paw and fake bear paw.

Put the fascia on it, then spread the meat filling and spread it all over.

Take the mold and tap it gently so that there is no gap in the meat filling.

Finally, wrap the excess pig skin on it and wear a few toothpicks to fix it.

Everything was ready, Lin Xu put it into the steamer and started steaming.

After taking this step, Shen Jiayue jumped to the workbench:

"Ha, can you rest now?"

Lin Xu said with a piece of cooked beef cartilage:

"No, you have to make the bear's paws so that you can get closer to the real bear's paws, and these crisp bones can also enrich the taste of the bear's paws."

He carved it with a kitchen knife, and outside the camera, Lao Xie looked at the scene with a smile on his face.

Obviously, his junior brother's skills satisfy him.

Dai Jian, who came to join in the fun, touched Yuan Debiao, who had just finished filming the shop visit video, and asked in a low voice:

"How is it? Is there any of the top ten famous dishes in Liaoning?"

Yuan Debiao gave a thumbs up:

"That's amazing, Brother Lin is going to destroy our job!"

The bear's paws were ready, and the shooting finally came to an end.

Geng Lishan has arrived now, and was drinking tea with Cui Qingyuan, Ren Chongmo and others who had just got off the plane, waiting for the delicious food in the kitchen to be released.

However, the cooking of the Bear Paw is relatively long and requires 50 minutes of steaming.

This is not only to steam the meat filling, but most importantly, to make all the ingredients come together.

After steaming, Lin Xu took it out of the pot, and everyone in the kitchen was attracted by the strong fragrance.

Lin Xu took a plate, buckled it on the mold, and then turned it backwards, so that the bear's paw was placed firmly in the center of the plate.

Put the two bear paws into two plates, and garnish them with scalded vegetables. Then place the bear paws carved with ox crisp bones.

Then set up a wok, pour in the abalone sauce prepared in advance into the pan, add a little broth, dark soy sauce, oyster sauce and other condiments.

Boil it into a thick soup and pour it on top of the bear's paw with a spoon.

The whole dish is officially completed.

When Lin Xu was busy, everyone around him was so arrogant that he dared not let go, for fear of disturbing Lin Xu's movements.

Here, whether it is used for abalone juice or bear paw itself, it is of high value. Once it fails, it will not only fail, but also cause certain economic losses.

Everyone was watching, Cai Sen led a tall and thin old man upstairs.

Today, he made the Bear Paw. He specially led his grandfather who claimed to have eaten Bear Paw to find out, and also helped Lin Xu to verify the similarity of this delicacy.

"Yeah, these are all celebrities."

The old man recognized Geng Lishan who was drinking tea at a glance, and also had an impression of Ren Chongmo and Tian Qinglan.

Cai Sen was not familiar with everyone, and saw that there were many people standing at the door of the kitchen, and he led the old man to join in the fun.

As soon as I arrived at the door, I happened to see Lin Xu pour abalone juice on the prepared bear paw.

When Cai Sen's grandfather saw this scene, his eyes trembled and he couldn't help but shout:

"How can you eat protected animals? This is illegal!"

———————
Chapter completed!