There are male duck and cooked dried abalone inside, and the broth is added. At this time, the rich and mellow fragrance comes out along with the water vapor, and the smell makes people feel comfortable.

Lin Xu did not directly open the lid of the pot, but turned off the fire first.

The purpose of this is to allow the aroma to return to the soup better. If the lid is opened at this time, a large amount of the aroma will be taken away by the water vapor.

After turning off the fire, he put on insulation gloves and came outside holding a casserole.

Chen Yan, who was nibbling on the sweet-skinned duck, took a look and quickly stood up and moved the sweet-skinned duck away from the middle of the table, while Shu Yun put a woven insulation mat on it.

Lin Xu placed the casserole in the middle and then said:

"It's just been served from the stove. You should be careful when you eat it. Don't burn it."

After saying that, he held the lid and opened it. Immediately, a rich and fresh fragrance floated out from the pot. Even Han Shuzhen, who was watching a TV series, was attracted by the fragrance:

"Smells so good."

Lin Xu put a wooden-handled spoon into the pot and checked the color of the soup.

When stewing, I added a pot of thick white stock, but now only half of the pot is left. Stir it with a spoon, and you will find that the soup is thicker, with a layer of fat floating on the surface, and the aroma is very rich.

The duck inside still maintains its intact appearance, but when touched lightly, the duck's skin trembles, indicating that the duck meat is completely cooked.

There are some abalones dotted around. The size seems to have expanded a bit, and the texture feels a bit soft.

Lin Xu put down his spoon and said:

"It's ready to eat. Remember to catch all the abalone. It's precious."

Then he returned to the kitchen and asked the waiter to deliver one pot upstairs. The remaining two pots were for the waiters and chefs to taste. After this duck meal, it would probably be late autumn before he wanted to eat such a delicious duck again.

So give it a try.

When Lin Xu returned upstairs again, everyone had already started eating.

Geng Lishan personally served abalone and duck meat to Cai Heping and said with a smile:

"Brother Heping, try it. This is a lost dish. It is a blessing for us to be able to recreate it."

Cai Heping took it with both hands:

"Thank you Mr. Tateyama, this fragrance is fascinating just by smelling it."

Others were also fascinated by the dish.

Dai Jianli took a sip of the soup and sighed:

"Whoever accuses the ancients of bragging in the future, I will throw this bowl of soup in their face. The umami and fragrance are really amazing. Even if you don't eat a bite of the food, just this soup can shake off a lot of people."

Great dishes like this."

There may be less information in ancient times than in modern times, but the more so, the more elusive the wealthy people are about enjoying themselves.

In this case, the dishes produced will not be unpalatable.

For example, the dish of lucky fish stewed duck in front of me was made with small fresh abalone on the Internet. They said the taste was just that, and they lamented that educated people really know how to brag.

Now that I have eaten the real lucky fish stewed duck, I realize how superficial the thinking of modern people is.

Can the dishes used to entertain distinguished guests at the dignified governor’s house be bad?

Large dried abalone, fat duck that is more than one year old, ham that is about three years old, plus a pot of carefully cooked stock, this combination can kill most modern dishes in an instant.

People who want to eat can't afford it, and people who can afford it won't eat like this.

For example, the two-headed abalone used today is a core dish in high-end restaurants, and it requires beating gongs and drums to serve it.

But such a precious ingredient is just a foil for the duck.

If modern people dare to eat like this, they will definitely be criticized and wasted.

But in fact, this dish is such a waste of resources.

Lin Xu served himself an abalone and a piece of duck meat. He first took a bite of the abalone with a kuaizi. It tasted delicious and sticky, a bit like eating a flattened salted egg yolk, and also like that kind of treasure.

Mullet roe imported from Taiwan.

The middle part even feels a bit watery, which is already the best taste for abalone.

But the abalone also contains the umami flavor of ham and the fragrance of duck. When mixed together, the taste is really indescribable.

All in all, it’s delicious.

But abalone is just a side dish in duck stew with lucky fish. The most delicious thing is duck meat.

The piece Lin Xu ate was duck breast, which is normally a difficult part to taste, but when he tasted it now, the meat tasted rich and the aroma and umami were perfectly combined.

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In addition, male duck itself has more fat and has a richer taste.

After one sip, the pores all over your body feel relaxed.

The taste and texture even reminded Lin Xu of the last time he ate three sets of duck and mother oil boat duck. They were both equally delicious and had the same lasting taste.

Lao Huang, who was sitting at the door, gave Lin Xu a thumbs up:

"This brother's craftsmanship is really amazing. It's worth all the effort I put into buying these male ducks."

The number of male ducks in duck farms is small. Generally, there are only fifty to eighty female ducks for each male duck. The role of male ducks is not only for mating, but the most important thing is to maintain the stability of the duck flock.

Ducks with male ducks are less likely to be frightened, and female ducks are more active and energetic in eating.

If they were all raised as female ducks, the ducks would be like chickens in a chicken farm. A firecracker could scare a whole flock to death.

However, you cannot raise too many male ducks. Raising too many will not only waste food, but also lead to territorial fights. Therefore, male ducks are relatively rare in duck farms, but they cannot be less.

In order to buy four old male ducks, Lao Huang specially bought some more tender ducks.

Otherwise, no matter how much money is spent, the duck farm will not be sold. In the past two years, there have been thunders in the spring. Without the male duck around, the female duck is easily frightened. It can take a few days to recover, or it can be frightened and even die.

Lin Xu said:

"Thanks a lot, brother. I'll let you know when I make some new dishes later, so you can try them more."

"Then I'll just wait."

Lao Huang took all the meat and soup in the bowl into his mouth and whispered to Lin Xu:

"By the way, brother, now that the weather is not so cold, your sister-in-law is going to invite fellow southern Yunnan fellows in the capital to have dinner. Can you arrange a southern Yunnan banquet for me?"

Southern Yunnan Banquet?

Lin Xu was a little curious, what is the arrangement?

Steam pot chicken? Stir-fried bait shreds? Mushroom hot pot? Or virtual reality VR equipment with red umbrellas and green poles?

But when he thought about the special banquet task in the system, Lin Xu thought he could give it a try.

The best thing to do is prepare a few more dishes, and then mix some dipping sauces such as Nanmi for everyone to eat. Anyway, the entire southern Yunnan province, and even the entire southwest region, eats this way.

Thinking of this, he said:

"Okay, no problem. When are you going to treat us?"

"This weekend, this weekend, just tell me what ingredients you need. I have everything here. I'll ask them to send some wild mushrooms tomorrow, so you can make all kinds of delicious things."

Wild fungi?

Are you really ready to let everyone experience virtual reality?

Lin Xu asked:

"Is it safe? Isn't it poisonous?"

"No, we eat it by ourselves. Basically, it's morels, alpine mushrooms, matsutake mushrooms and the like. I don't even taste those colorful ones when they are put in my mouth."

Last time he exchanged a complete set of dipping techniques, which made Lin Xu confident about this southern Yunnan feast.

However, preparation is still necessary.

After all, it’s my sister-in-law’s treat, so I can’t embarrass her.

After the meal, Geng Lishan drank too much without any surprise.

Geng Lele met the drunk calligrapher as soon as he came from school, and he immediately started teaching him with his little hands behind his back:

"You said you're such an old person, why don't you make people worry at all? It's really worth being happy to meet someone who has helped you, but you can't drink so much, right? Have you forgotten what grandma taught you last time?"

Geng Lishan burped:

"Girl, please don't tell your grandma... I will sleep in the study when I get home. I won't come out until I'm drunk. You can't let me know."

"Okay, okay, don't let me worry about it every day. Let's go. I'll take you back first and I'll come back for dinner."

Xiao Lele helped Geng Lishan walk out. Lin Xu was worried that something might have happened, so he threw his car keys to the car boy and asked him to drive Geng Lishan home.

Well, Lin Xu also drank a little today and couldn't drive.

After sending all the guests away, Dundun at the service desk also woke up from her sleep.

The little guy jumped off the service counter and went outside to play. As soon as he went out, he saw the entrance of the supermarket not far away, and little Tongtong was looking furtively.

"Meow~~~~~"
To be continued...