Live Broadcast Days In Naruto

Chapter 595 – Rush rush rush

Just like the last time I got the Wanbao purple casserole, when Yu Zhibo got the vortex into the black pot of Longshuo, an invisible beam of light entered the black pot.

Raw Dragon Pot: Let the raw materials always remain vigorous.

Yu Zhibao went to the store and found the ingredients provided by the system. The white-skinned duck is still alive.

“System, introduce the ingredients.”

Master, this is a low-level duck spirit beast with duck fat and white body. In addition to absorbing scattered life energy, it also practices the art of immortals and only drinks water to survive.

“When it grows to the 45th day, the duck meat has reached the peak of the fattest and most delicious.”

The system is very serious, very serious.

Now, Yu Zhibo is going to roast duck in Shenglong pot.

Yu Zhiboyan picked up a bowl and placed it in warm water and salt.

Then, he lifted the duck’s wings, his left thumb and index finger were close to the root of the duck bladder, the duck’s back was close to the back of his hand, his little fingers raised the duck’s right leg, and then he held the duck’s For the beak, bend the neck upwards, and stretch the head toward the thumb and index finger of the duck’s arm, sandwiching it between the duck’s head and neck.

At this point, a duck will maintain an upward posture.

There is a feeling of painting and killing the neck.

Yu Zhiboyan took the knife, cut a small beak on the neck of the duck, the size of a soybean, and cut off the trachea.

Then, he pinched the duck’s mouth with his hands, pulled the neck up and down, and poured the blood into the bowl. When the duck stops shaking, he can hide under the boiler.

Perm hair does not need boiling water, about 60℃, otherwise it will be thoroughly cooked.

After the pot, pull the duck feet with your left hand to let the duck float in the pot, and use the stick with your right hand to move the duck feathers at any time to achieve the purpose of quick water penetration.

After the duck feathers were scalded out of the pot, Yu Zhibo quickly began to ham feathers when it was hot.

First save, then the ham neck, then the ham back, grab the crotch and twist the tip of the tail.

Yu Zhibo was busy drying his hands for the first time, with soybean sweat dripping on his forehead.

The preparation of roast duck has just begun.

The next step is to choose the hair.

Yu Zhibo first uses a tweezers knife, one end of the knife head, coordinate with the thumb, twist it close to the duck hair, and cut it with a chuck if necessary.

Do not break the duck skin, especially the preserved duck skin, so as to avoid air leakage when the embryo is opened, and baking when the oil is released, which will affect the appearance and beauty of the duck.

Then came cheers, which was a crucial step in preparation.

Yu Zhiboyan washed the duck on the wooden box, cut off the palm under the calf, cut off the esophagus and trachea of ​​the throat, and pulled the duck’s tongue out of the mouth.(Read more @ wuxiax.com)

He looks very focused, afraid of carelessness. He put the duck’s head into his left hand, pulled the esophagus out of his throat with his right hand, and then pushed his left thumb onto the esophagus along the esophagus to separate the esophagus from the surrounding connective tissue.

When the esophagus was stripped, Yu Zhiboyan did not break it, but left it in the cervical cavity.

Then, use your right hand to insert the air pump nozzle from the blade into the neck cavity, hold the neck and the air nozzle firmly with your left hand, open the valve, and slowly fill the air between the duck’s subcutaneous fat and connective tissue.

When the air was 80% full, Yu Zhibo immediately closed the valve, took off the air nozzle, and stuck his left index finger tightly to the root of the duck’s neck to prevent escape.

After that, his thumb and middle finger held the duck’s neck and right bladder, and his right hand held the duck’s right leg. The preserved duck was unfolded, and his hands were sandwiched, making all parts of the duck’s body filled with gas.

At this time, the naked eye can see that the duck is like a balloon. The whole body is bulging. It is a few laps fatter than the previous laps and looks like fat.

After the duck cheered, Yu Zhiboyan no longer took the preserved duck with his hands, but took the wings, leg bones, skull and neck.

Because the fingers touch the inflated place, there will be traces of dented fingers, which will affect the beauty of roast duck and greatly affect appetite.

Therefore, Yu Zhiboyan was already sweating.

However, this is not over yet!

It can be seen how boring the production of roast duck is!

Then, Yu Zhibu continued to hold the duck neck and right bladder with his left hand, his index finger gripped the root to block the gas, inserted his right index finger here for thousands of years, and pulled out the rectum from the body to make the intestine easy to pull out.

This process is even more disgusting, and most people really can’t stand it!

Then, Yu Zhibo used his right thumb to push the duck’s right armpit back to the air under the skin twice, and then opened a small mouth with a knife to reveal the edge of a crescent moon. [www.]

Then, Yu Zhibo put his right thumb into the knife, pushed down the serrated bone attached to the duck’s spine, extended his index finger, approached the duck’s breast, and pulled out the heart.

If you haven’t watched Kitano movies and TV, please ignore this clip, because it is disgusting!

Yu Zhiboyan took a deep breath. The air was full of blood and I felt very uncomfortable.

After the esophagus was removed, Yu Zhibo’s left hand was tightened, his right index finger was stripped, connected to the Giza and connective tissue around the liver, and the duck tongue was pulled outward.

At the same time, he loosened the duck’s neck and pulled out the esophagus with his right hand.

Then, Yu Zhibo used his right index finger to take out the liver and intestines.

Finally, Yu Zhibo stretched out his index finger and stripped his lungs from the chest wall along the spine.

Wow!

After this, Yu Zhibo hurried to wash his hands and clean up the blood all over the floor.

After all the internal organs were removed, Yu Zhiboyan used a sorghum rod to cut one end into a triangle and one end into a fork to make a “duck brace”.

Then, he took one end of the triangle with his right hand and extended it from the side of the knife into the duck house. First, he inserted one end of the fork into the spine of the blade, and then moved the end of the triangle forward to make it stand upright and support the fork on his chest. on.

This process is like sticking a hanger into the clothes.

In this way, the marinated duck can be raised, and the body will not become flat when roasted.

Then, Yu Zhibo cut off the wings from the juxtaposition of the roots of the duck bladder for the first time.

Yu Zhibo picked up the duck’s right bladder with his left hand and held the duck’s left leg with his right hand. The preserved duck was placed face up in the clear pool and filled with water from the knife edge.

At this time, Yu Zhibo’s left thumb enters the side of the body of the incision, presses on the spine, index finger and middle finger to clamp the duck’s neck. Thousands of years later, a small curved intestine is left, and water is released from it.

Then, Yu Zhibo filled the duck with water, put the thumb of his right hand into the knife edge, and held the back of the duck with his hand, head down to let the water flow out of the duck’s neck.

So wash it over and over again until it is washed clean.

Wow!

Yu Zhiboyan wiped his sweat and finally completed the preparations.

Next, it’s the game’s turn.

Yu Zhibo placed the duck’s head on the back of his left thumb, lifted the duck, pinched the skin of the duck’s neck with his right thumb and index finger, and then extended his right index finger into the side of his body to pick out the “duck support”.

He held the duck’s right arm with his left hand so that the duck’s body was vertical.

At this time, Yu Zhibo relaxed the duck’s head with his left hand and moved it down so that his hand grasped part of the duck’s neck, picked it up with his thumb, bent the duck’s neck, head down, and tightened the remaining four fingers. Hold the duck by the neck.