Hello, everybody.
I brought back the pot of master stock I made yesterday.
And then I bought some duck heads.
Duck feet, chicken feet, and duck wings.
Let's cook a pot of Luwei (master stock braised food) for Uncle.
I'll braise them a bit softer.
I can't bite if they are not soft.
I can eat more if you braise them soft enough.
Yes.
Cut off the toes of the chicken feet.
Also for the duck feet.
Well, now it's basically done, I'm going to make it.
Parboil them before braising.
Good
That's a lot.
Pour them down and parboil them first.
That's a lot? That's not much.
Guess how long it takes to boil this much water?
Ten minutes
I think it's about four minutes.
Maybe in three minutes.
When it's ready, let the neighbors try it.
Yes.
Let's share it with them.
This will be so good.
This is blood scum, Uncle.
Scum
Okay, almost there.
It's already cooked?
It's not cooked. It's only parboiled.
There's still a lot of them, see?
Put it up. Put it up.
Put it up?
Yeah, put it on there.
Oh, braise them with this.
So heavy
Not too much this time, only ten Jin (5kg).
There's a lot of people eating.
Sure.
We usually braise it for 40 minutes, and it's just right for young people's taste.
If an old man like my uncle eats it, better cook it for 50 minutes.
Then soak it for another 20 minutes and that's it.
Hot.
Yeah, it still needs more fragrance. Some more spices.
Then add more sugar.
Add some salt to flavor it.
Because the master stock need to be a bit saltier.
So the Luwei's taste could be better.
If the master stock tastes just about right.
The Luwei couldn't taste that good unless it had enough time to soak.
The taste is not as good.
Okay, now we're gonna add the Sichuan peppercorns, chili and spices.
It's because I've just started the master stock.
So I need to add a bit more spice.
They are already soaked in clean water.
If it's for commercial use, soak them in Baijiu.
Baijiu can be used over and over again
Let's add a little more salt and rock sugar.
Adjust its taste.
Now just keep it on for 40 minutes.
I will say 50 minutes for uncle.
This master stock... the older the hen, the better.
Yes
All right, now we're going to wait.
Let's go sit and wait.
If you use six or seven years old hens for the stock, that will be amazing.
Just wait for it to braise.
Come on, let's sit and wait.
Okay, now it's already braised for over 40 minutes.
It's also soaked for 20 minutes, too. Now let's get them out.
The duck heads will take a little longer to soak.
Take them out of the master stock.
This chicken feet can't braise too long. It's already soft.
Come on, Uncle, have a taste.
Let me try a chicken feet to see if I can bite it.
It's soft. It feels like it's starting to melt.
This Luwei need to wait until it's a little cooler.
The flavor can get into the meat more.
When it's hot...
It's a cold dish. It's supposed to be better eaten cold.
When it's hot, it still doesn't reach its best.
Aunt
Yeah, it's good.
Come on, try it.
Soft
Soft is good
Even I can bite it, you must also can.
Yeah, it was soft.
The Sichuan peppercorn flavor is very strong since this is the first time stock.
The Sichuan peppercorn will be more fragrant if you use the stock more.
I can't even bite the tough Luwei they sell on the street.
Yeah, the duck foot feels good. Let me find a tougher one.
All right, that's it for this video.
If you want to try this.
We can scale it down. You can also do it at home. (Refer to the previous video)
The ones sold on the street are too tough.
It's a bit of too hard for old man.
Yeah, today's Luwei are off the bone soft.