The duck that was picked was basically the only duck butt and a pair of skeletons left.

When picking, because of the fast pursuit, and the freshly roasted duck is more than 100 degrees hotter, it is basically the same as picking all the duck meat onto the tray and finally putting it on the plate.

It's not that good, and it's not prominent, but it's more affordable because the duck's meat is removed.

Now, ducks have become part of the performance project, and the ducks are placed in a more delicate manner, with the flower shape and placement order, and even the way to eat them in different parts.

Moreover, in order to make the plate more beautiful, the meat on the duck bones is not so clean, as long as the portion that is easy to place.

As for the rest, if customers choose to pack, they can go home and have another meal. Whether it is stewed or boiled soup, it is very delicious.

You can also make the store process it into a salt-pepper duck stand or spicy duck stand, which will make it a special taste when you chew it.

If you feel it is troublesome and don’t want to chew the duck stand, you can also process it into a more digestible duck soup, so as to make the best use of the food and not waste it.

Lin Xu took off the duck's head first to prove that it was a whole duck.

Then cut the duck skin from the base of the neck, first remove the duck skin slices from this part, then remove the duck skin slices from the entire duck breast, and then start using a kitchen knife to slice the duck breast.

The duck breast has some duck skin on the side, and is neatly arranged on a plate. The duck skins are layered and interlaced together, making them look very beautiful.

The duck meat was enough for a plate. Change the duck breast skin that had been sliced ​​before and put it into pieces and cover it on the duck meat.

In this way, you can only see the rosy duck skin in the whole plate of duck meat, and you can’t see the duck meat inside, which gives people a very comfortable feeling visually.

Today I was eating it myself, and the duck meat was relatively clean. A duck sliced ​​with a large plate of meat was bulging, which made people feel greedy.

After the meat slices were ready, Lin Xu brought another small plate, opened the duck's head and then cut off a piece of duck's butt, and then changed the knife and put it in.

Finally, tear off the duck tenderloin and place it on the duck head and duck butt.

This is called having a head and a tail, and it is once again proved to be a whole duck.

However, this custom was formed in the past when I was a piece of duck meat in the kitchen, with one portion of roast duck on top of the head and tail, which proves that it will never be adulterated and fooled.

Now all the ducks are displayed in the lobby, directly in front of the customer's pasta, and this step has become dispensable.

"Okay, I'll take it over and eat it, I'll take one right away."

Lin Xu brought the duck meat to Shen Jiayue and handed the duck rack to Shi Wenming:

"Chop large pieces and fry them in a pan, sprinkle spicy ingredients out of the pan. If you can't catch up with roast duck, you will eat the duck stand first."

The first plate of roast duck must have been eaten by several elderly people and elders. Although others can also try it, everyone is not that thick-skinned.

Lin Xu also knew this, so he arranged for Shi Wenming to make a salt and pepper duck stand.

Back in front of the oven again, picked up the duck inside, burned the crotch, flipped, changed the position, and finally took it out and started to change the knife to the second duck.

In the restaurant, Shen Jiayue walked in with duck meat and said to several old men:

"Grandma, grandma, try it quickly. The newly released roast duck is still hot."

Duck cakes, duck sauce, shredded green onion, garlic, cucumber strips, fine sugar and other ingredients to eat with roast duck.

When Mrs. Shen saw the color of the duck, she couldn't help but praise:

"This duck is good, just like Quan Jude when he was young..."

Quanjude was really famous all over the country.

The advertising slogan "I am not a hero before the Great Wall, it's a pity not to eat roast duck" is deeply rooted in people's hearts, so that every person who goes to the capital has to taste Quanjude roast duck.

Even though Quanjude's reputation is declining now, people who went to the capital for the first time still thrust their necks and plunged into Quanjude's door.

But after eating, all kinds of dissatisfaction came.

What service is not good? The service fee is too dark, it is not as delicious as the pickled rice porridge in my hometown...

Old Mrs. Lin had been to the capital and also tried Quanjude's craftsmanship:

"If my eldest grandson has that skill, it will be convenient for us to eat roast duck in the future."

She raised her chopsticks, held a piece of duck skin and dipped it in fine sugar, and put it into her mouth for a taste, and immediately showed a surprise expression on her face:

"It's delicious, even better than Quanjude in the past."

Dice skin dipped in white sugar is a classic way to eat roast duck in the oven. The roasted duck skin is dipped in fine sugar and tastes fragrant and crispy, even more classic than roasted suckling pigs.

Shen Jiayue and Chen Yan also tasted it, and praised the roast duck's skills.

Just use a stainless steel oven to make do with it. If you use a professional roast duck stove, the effect will probably be better.

After tasting the duck skin, Old Mrs. Lin picked up a duck cake and separated it from the middle. The two duck cakes are combined together and separated when eating, so that you can feel the thinness and flexibility of the duck cakes.

He handed the two duck cakes to Mrs. Chen and Mrs. Shen respectively. Mrs. Lin gave Shen Jiayue and Chen Yan another one. When the guests started eating, she picked up a plate in front of her.

Dip the duck meat in the sweet noodle sauce, spread it evenly on the dough cake, then grab two pieces of duck meat, a pinch of shredded scallions, fold the duck cake in half, then fold the lower half on it, hold it in your hand and bite it hard. Eat all the ingredients such as duck meat, scallions, dough cake, noodle sauce, etc.

The duck meat is also divided into crispy duck skin and tender duck meat, which tastes a bit more delicious.

"Wow, this roast duck is so delicious!"

Shen Jiayue looked amazed. Although she had eaten delicious roast duck in Beijing in recent years, she paid too much attention to form and was too restrictive when eating, so she did not have the pleasure of eating at home.

Chen Yan was also full of emotion:

"When I watched "The World Without Thieves", I always thought that Rene Liu was so delicious to eat roast duck. Now, after eating it made by my brother-in-law, I realized that roast duck is really so delicious to eat."

That performance, known as the ceiling of the opera, was a dimensional reduction blow for modern young actors and young actresses.

At that time, countless people came out of the cinema and went straight to the roast duck restaurant because they were greedy for Liu Ruoying's eating show.

Outside, Lin Xu prepared the second roast duck slices and the spicy duck stand was already ready.

Shen Guofu pinched a duck leg and ate it, and said with a smile:

"Just this little spicy taste, make a few cans of beer, and it will definitely be a comfortable lunch."

The spicy duck rack is super with beer, especially the cold beer. You can drink beer while gnawing on the duck rack. You can eat and drink slowly and feel comfortable when you think about it.

Lin Xu quickly brought the third duck over.

Just as he was about to start a movie, Ni Yongtai, who came to join in the fun, said:

"Why don't I try it? I've been an apprentice in the roast duck restaurant in the past. After so many years, let's see how much skill I have on my body."

Lin Xu did not refuse, and handed the duck to him, and then started roasting the last duck.

It is said to be roasted, but in fact it is only the crotch burning left. The stove temperature is not low and the duck meat is almost cooked thoroughly.

All four ducks were sliced ​​out, and he opened the lid of the furnace pit without stopping and lifted the six roast ducks inside out.

The roast duck with a hanger is round and has obvious cavity on the duck breast, so when you slice it, you can smoothly remove the duck skin.

But the roast duck in the braised stove is different. The color of this duck looks darker, and the duck breasts are slightly collapsed, but not obvious. Only when the roast duck in the stove is placed together can the difference be seen.

Because the skin and flesh of this kind of duck are not separated, there are not so many tricks when slicing. You need to keep the lower slices of the duck with the flesh throughout the whole process.

There is also a saying about this kind of meat slice, called Elephant Eyes.

It should be as circular as possible, so that the meat will taste crispy and tender, which is wonderful.

Lin Xu and Ni Yongtai sliced ​​the ducks one by one and put them in other dishes made in the kitchen, and everyone had a lot of fun.

After the duck was eaten, Lin Xu made the modified duck heart into a fire-like duck heart, satisfying Shen Guofu's desire to drink with the duck heart.

When Ni Yongtai saw the ingredients of the fire-duck heart clearly, he couldn't help but exclaim:

"I'll go, the cost will increase in an instant."

I originally thought that duck heart was the main dish, but I didn’t expect it to be just an auxiliary ingredient, and Maotai liquor was the core of this dish.

After finishing all this, Lin Xu sat down and started having lunch.

At this time, a semi-trailer with a consignment car slowly arrived at the entrance of the scenic area and stopped. When the tourists around him saw it, they immediately widened their eyes:

"I'll go, Maisharui! Boss Lin is going to change his car?"

They came over and took photos, then posted them on social platforms, and by the way, they tagged Maisharui's official account:

"Is this the new car you provided to Boss Lin? The color is so beautiful. Boss Lin, thank you!"

Soon, a bunch of thanks appeared under Maisharui’s official account.

When Hou Dingshan saw this scene, he was immediately happy:

"Since that's the case, let's contact Lin Xu to shoot a short film. Other brands are all about attracting popularity. Our Maisharui is good, and we are always hot and we are attracted by popularity..."

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