When the blood is released, the duck is almost dead, so put it aside and start bleeding the next duck.

Shen Jiayue stood aside and filmed the scene with her camera, muttering in a low voice:

"There is duck blood to eat!"

In the past, I always felt unsatisfied when eating duck blood because the amount was too small. Today, the duck blood for ten ducks is almost a small pot. Making fried duck blood with leeks is definitely very enjoyable.

Dundun also stood aside and looked at this scene in surprise.

Although I am used to seeing scenes of killing animals, whether I am killing a pig or a chicken, I will always struggle.

But these ducks neither quack nor struggle. They behave like zombies.

Shen Jiayue said to it:

"This kind of duck has only known about eating since it was a child. It only knows how to eat to get fat and grow meat. It doesn't know anything else. Its mind is completely broken, so it cannot be greedy, otherwise it will become this kind of duck."

Dundun's eyes widened and he subconsciously glanced at Shen Guofu, who was smoking a cigar and chatting not far away.

The look in his eyes seemed to say, Grandpa also ate that way, so why didn’t he turn into a duck with a bad brain?

Shen Jiayue followed the little guy's gaze and immediately became happy:

"Your grandpa is just a little greedy, and he doesn't just think about eating every day. Bad boy, be careful that grandpa knows your thoughts and won't give you lucky money."

As soon as he heard this, the little guy immediately shrank his neck and continued to watch his father kill the duck.

After all the ducks were slaughtered, Lin Xu carried them to the kitchen and brought the duck blood over, preparing to put it in hot water and heat it to let the duck blood coagulate.

If it were daytime, this much duck blood would be enough to steam a pot of duck blood rice.

Unfortunately, it's already evening, and I can't eat steamed rice, and the fresh duck blood cannot be stored until tomorrow, so I simply make it into blood clots and stir-fry it to eat tomorrow.

After dealing with the duck blood, Lin Xu came to the stove and turned down the originally low fire again.

When the water temperature in the pot reaches 61 degrees, lift the duck and put it into the pot for scalding.

It is easier to remove the duck feathers from stuffed duck, so you cannot blanch it in boiling water, otherwise the duck skin will be scalded. You can only soak it in hot water at 61 degrees, wait until the water temperature rises to 64 degrees, and then take it out of the pot.

Use your hands to rub the duck's neck to remove the hair on the duck's neck.

Then use the push method to clean the duck feathers on the duck breast, and finally the duck body and duck butt.

After removing the feathers, you also need to peel off the membrane on the duck's feet. After processing these, it's time to clean up the duck's head.

Clean the hair on the head and remove the cuticle on the duck's bill. Pull out the duck's tongue, remove the tongue coating, and put it in a bowl aside.

Then, pull out the duck's esophagus and trachea from the duck's neck opening, but do not break it to prevent undigested food in the duck's crop from contaminating the meat, affecting the appearance and taste.

Now that the surface of the duck had been cleaned, Lin Xu used a kitchen knife to cut off the two duck feet.

Insert the inflatable tube under the skin of the duck's neck, hold it tightly, and start inflating.

Making roast duck is the same as roasting goose and duck. It needs to be inflated first to separate the fat layer between the skin and the meat. This can make the roasted meat more fragrant and the duck skin crispier.

In the past, inflating was done with the mouth, but now cleaner and more hygienic air pumps are used.

Inflate to 80% full, remove the trachea, hold the duck's neck tightly, hold the duck's legs with the other hand, and push hard into the middle with both hands to distribute the gas under the duck's skin more evenly.

Then Lin Xu reached in from the duck's anus and pulled out the duck's rectum.

After doing this, pick up a knife, make a small opening of about five centimeters at the base of the duck's left wing, put your hand in, and carefully take out the internal organs.

This step is relatively difficult. Not only do you need to remove the internal organs, but you also must not touch all the places where the duck blows air.

Once touched, a pit will be made on the surface of the duck, causing the roasted duck to not look good.

Take out all the internal organs and insert a piece of sorghum stalk into them.

The length of the sorghum stalk is seven to nine centimeters, with one end cut into a triangle and the other end into a wedge shape. This is an essential support tool for roast duck, used to hold up the duck's breast.

After the sorghum stalk is put in, one end is pressed against the spine, and the other end is broken hard and supported on the three-pronged bone of the duck breast.

Shen Jiayue on the side said with a smile:

"I thought it was only those who had breast augmentation surgeries with implants, but I didn't expect that roast ducks with thick eyebrows and big eyes would be so big in private."

Lin Xu: "..."

Let’s go back to this paragraph. It’s somewhat immoral for someone with big breasts to ridicule others like this.

In order to prevent this girl from talking nonsense, he ordered:

"Put some clean water in the pool and remember to add a handful of salt."

Shen Jiayue was a little curious:

"What is this for?"

"Eviscerate, clean the duck's abdominal cavity."

"Then why use light salt water? Is it for disinfection?"

Lin Xu smiled bitterly and said to this curious baby:

"It's to clean it more cleanly. There is a lot of fat in the abdominal cavity. Simple water may not be able to clean it... After the water is put in, remember to mix some maltose with warm water. Add 55 grams of maltose to 450 grams of water."

Shen Jiayue immediately started to follow the instructions.

Draining water is simple, just plug the drain outlet of the pool, open the faucet and put some salt in it. When draining the water, grab a handful of salt and throw it in, and you don’t even have to stir it.

But when it comes to maltose water, why are there still parts and pieces?

Lin Xu said:

"The normal ratio is 450:50, but these ducks were dried for too long, so I added five grams to prevent the duck skin from drying out."

The water has been placed and the supports have been firmly placed.

Lin Xu chopped off the duck's wings with a knife, leaving only the duck's wing roots. Then he carried the duck's neck to the pool and started cleaning it.

Carefully put the duck into the water, pour some clean water from the opening, shake it gently a few times, then pour out the water inside, and repeat this several times until the poured out water is clean before stopping.
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Evisceration is over and hooking begins.

Thread the iron hook into the area where the duck neck and duck spine are connected, and make the hook strong.

Hook it up and hang it up, set up another pot and start boiling water.

Boil the water, place the duck on top of the pot, and scoop out the boiling water to scald the skin.

This step is to set the duck's shape and also to expand the gas, so that the duck's whole body will be more bulging and plump.

It is better to blanche the skin until the skin is white and plump. If it is blanched, the subcutaneous fat will melt, which will not only affect the taste of the duck, but the dripping fat will also affect the coloring effect of the duck.

After the skin is ironed, hang it on an iron hook on the side and let it cool naturally. Let the moisture on the surface dry for a while, which will make it easier to hang the sugar and color it.

Taking advantage of this time, Lin Xu cleaned up all the other ducks.

After all ten fat and white ducks were hung up, Shen Jiayue finally prepared the maltose water.

"Xubao, don't we put white vinegar and red Zhejiang vinegar here?"

Shen Jiayue remembered that when making Cantonese-style roast duck and roast goose, both of them were indispensable. She thought the same was true for Yanjing roast duck, but she didn't expect that they were not needed.

Lin Xu said:

"No, Yanjing roast duck is relatively pure and requires nothing else except maltose. But the fewer ingredients, the higher the requirements for cooking skills. If you are not careful, you will overturn."

When it's almost dry, bring over the maltose water prepared by Shen Jiayue and start hanging the sugar.

Lin Xu held the duck in one hand and a spoon in the other, scooping out the maltose water in the basin and pouring it on the duck's head, neck and body, so that the surface of the duck was completely covered with maltose water.

Hang the sugar water, hold the duck in hand, and hang it in the drying room for making bacon and pickles.

After all the ducks were hung up, Lin Xu turned on a small fan in the corner and started blowing air.

The air in the mountains is dry. You cannot blow directly at the ducks, otherwise the duck skin will dry out. You have to blow against the wall to let the air flow in the drying room, which is enough.

Lin Xu clapped his hands, and the preparations for the roast duck were finally finished.

After breakfast tomorrow, add the sugar water again, and then you can start baking.

After Shen Jiayue finished shooting, she looked at the duck intestines, tongue, gizzards and other internal organs that she had just pulled out, and asked curiously:

"Xubao, what should I do with these internal organs? Should I throw them away or cook them?"

Lin Xu smiled and said:

"You definitely can't throw them away. These are good things. For example, this duck heart can be used to make the traditional dish of the roast duck restaurant - roasted duck heart."

Shen Jiayue was immediately interested:

"Can you make Xubao? I want to try it and see if it's different from those in famous stores."

Lin Xu smiled:

"Since you asked, I must be able to...just wait, I'll cook it for you right away!"

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Chapter completed!