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Chapter 28 Busy
Most things in this world are difficult for those who don’t know how to do them, and easy for those who know how to do them.

Duck feathers are notoriously difficult to pull out because most people don't know what the water temperature should be for scalding duck feathers. Many people use boiling water to scald duck feathers.

Duck feathers blanched in boiling water are indeed easy to pluck, but the skin of the duck will definitely be broken when the feathers are plucked.

But if the water temperature is right, duck feathers are not only easy to pluck, but the skin is not easy to break.

The water temperature used by Yang Xingyu was very suitable, so with the busy work of his family of three, the ten ducks were almost finished in less than half an hour.

At first glance, all ten ducks were naked.

Only when you look closely can you find some very short hairs on the duck's head, wings, thighs, etc.

These hairs cannot be pulled out with fingers because they cannot be pinched. It is like Yang Xingyu’s hair. If someone fights with him and wants to grab his hair, he will definitely not be able to grab it because his hair is too short.

"I didn't expect these duck feathers to be so easy to pluck without using salt."

Yang Qingshi sighed while gathering his duck feathers.

Duck feathers are very valuable these days, because they can be used to make down jackets and duvets. A duck feather can be sold for about two or three yuan.

Therefore, as soon as he finished plucking the duck feathers, Yang Qingshi immediately packed them away without anyone needing to remind him.

At this time, he no longer scolded his son, because his son's duck-scalding skills had impressed him.

"Xiaoyu, can this rosin you burn really clean Xiaomao?"

Fang Xiaomei looked at the rosin that was almost melted in the iron pot, and still had some doubts about whether this thing would work?
"You'll see the results right away!"

Yang Xingyu washed his hands under the faucet, walked into the kitchen, took an enamel basin, threw some new tea leaves he bought yesterday into it, and poured a bottle of boiling water into it to make tea.

He could give up the habit of smoking before his rebirth, but he didn't want to give up the habit of drinking tea because drinking tea was a good habit.

Although he couldn't afford good tea for the time being, he didn't mind the leaves of large tea leaves.

After making tea, he came out of the kitchen again. The rosin on the coal stove had all melted, and the brown rosin was bubbling in the pot and smoking a little.

He walked over and picked up a duck. He picked up a duck's feet. Because duck feet have no hair and do not need to shed their feathers, they can be used for grabbing hands.

After carrying the duck and rolling it twice in the rosin pot to coat the duck with a layer of rosin, he threw the duck into the water tank where the duck had been scalded before, then picked up another duck and repeated the previous steps.

Yang Qingshi and Fang Xiaomei both came over to watch. This was a scene they had never seen before.

After the three ducks were rolled in the pot, the rosin in the pot was almost gone.

Yang Xingyu walked to the water tank, picked up a duck wrapped in rosin from the tank, and casually pulled the rosin on the duck's surface, as if taking off its clothes, and easily tore off all the rosin on the duck's surface.

His parents' eyes widened.

The inside of the torn rosin is already covered with fine white hairs.

The duck became extremely smooth and clean. Yang Qingshi came over and looked carefully, but he couldn't find a single down on the duck.

Yang Xingyu casually tore off the rosin, threw it back into the iron pot, and continued to heat it.

Then start to remove the rosin from the second duck.

……

After all ten ducks had used rosin to remove their down, the way Yang Qingshi and Fang Xiaomei looked at their son was very different from before.

Fang Xiaomei sighed: "So, you still have to study! If Xiaoyu doesn't study, how can he do this?"

Yang Qingshi lowered his head and lit a cigarette. After taking two puffs, he sighed: "Damn it! Even if you kill a duck, you will get flowers!"

The next step is to disembowel the duck and take out its heart and lungs.

Yang Xingyu brought three newly purchased scissors and handed one to each of his parents. He took one for himself, turned on the faucet to fill the sink, took a seedling stool, sat by the sink, and started working.

First, cut off the duck wings and duck feet. Whether it is roast duck or salted duck, duck wings and duck feet are sold separately, and the price is more than double that of duck meat.

The three of them worked together to dig out the duck's heart and lungs, which was very efficient.

Yang Xingyu made a duck, rinsed it under the faucet, and then carried it into the kitchen. The remaining nine ducks were handed over to his parents for the time being.Because he wants to taste the duck in his hand.

He needs to make a salted duck. The salted duck can cater to the tastes of some diners. The soup of the salted duck can also be used to marinate duck offal and dried tofu, and can also be used to prepare the soup of roast duck.

Their local roast duck recipe is different from the well-known Beijing roast duck recipe.

Although the local roast duck is also roasted in the oven, after roasting, it is fried twice. The first time is to fry the duck until it is cooked through, and the second time is to fry the skin of the duck until it is crispy.

In addition, this kind of roast duck must be topped with special soup before eating.

This is a famous local recipe for crispy roast duck.

Therefore, although his main product is roast duck, a salted duck is indispensable every day. Otherwise, there will be no soup to prepare the soup required for roast duck.

As for what code flavor it is?
It can be simply understood as seasoning before cooking.

The simplest way to code the taste is to rub salt inside and outside the duck so that the salty taste of the salt can penetrate into the duck's muscles.

Otherwise, the time for stewing the duck is limited, and it will be difficult to get the flavor inside the meat.

In addition, the code smell has another effect - it can remove the fishy smell from the duck.

Yang Xingyu went into the kitchen, took a stainless steel tray, put the cleaned duck on the tray, cut a piece of old ginger and stuffed it into the duck's belly, then sprinkled some rice wine on the duck, and finally rubbed salt on it.

After doing this, he took a stainless steel bucket, took half the bucket of water, carried it to the coal stove outside, moved the big iron pot on the coal stove, put the half bucket of water on the coal stove and started cooking.

After that, add spice powder, dried chili peppers, ginger, green onions, etc. to the bucket.

By the way, salt, monosodium glutamate, chicken essence, light soy sauce, dark soy sauce and other seasonings are also added.

While Yang Qingshi was digging out the heart and lungs of the duck in his hand, he watched this scene. Seeing his son put so many ingredients into the soup bucket, he couldn't help but feel distressed. He couldn't help but say: "You put less ingredients in! These ingredients must be very rich." Is it expensive? You have to consider costs when doing business! Can you make money like this? "

Yang Xingyu laughed and did not argue with his father.

After finishing this work, he saw that his parents had disemboweled the five ducks, so he went into the kitchen and got a large plastic basket, put the five ducks into the basket, and rinsed them with water.

Then, he went into the kitchen and got some iron hooks, hooked each duck's neck, and hung them one by one on the clothes drying rod to drain the water.

Their clothes-drying pole is just a bamboo pole placed on the wall and windowsill. It is very strong and can hold five ducks on it without having to worry about it not being able to withstand it.

After hanging them, he went to the kitchen to find the maltose he bought yesterday, took a porcelain bowl, and poured half a bowl of maltose into the bowl.

The biggest selling point of crispy roast duck is the crispy skin.

But under normal circumstances, it is difficult to make the duck's skin crispy. Maltose is the key to making the duck's skin crispy.

Maltose not only makes the skin of the duck crispy, but also makes the color of the skin red and attractive, which is very beautiful.

At this time, the sky was just bright.

There was also movement in the neighbors' homes. The sounds of adults coughing, children crying, and roosters crowing could be heard from time to time.

The water of the duck hanging on the clothes drying rod has not yet been drained. At this time, apply maltose on the surface of the duck. Maltose cannot adhere well to the surface of the duck.

Taking advantage of the time, Yang Xingyu filled half a tank of water into the kitchen sink, then poured a few kilograms of garlic in to soak.

Wait until the garlic skin is soaked before peeling it.

When selling roast duck and braised vegetables, garlic paste is indispensable, as it can both sterilize and enhance flavor.

In addition to minced garlic, chopped green onion is also required.

Yang Xingyu washed a large handful of green onions and skillfully chopped them on the chopping board.

The kitchen knife seemed to be alive in his hand. The edge of the knife kept beating on the chopping board. When the sound of the knife stopped, there was already a pile of evenly sized green onions on the chopping board.

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(End of this chapter)