Hello everyone
Today we are back to home from Chengdu
It happened to be raining for a few days
Come back to spend some time with my uncle
Uncle, guess what this is
I don't know, probably master stock?
I can't figure out what this one is
This one?
Yes
This one is rock sugar
Rock sugar?
Yes, rock sugar, for making Sichuan sweet-skinned duck
Didn't you say you wanted the texture of the fresh one?
Yes, yes
Finally got the chance today
So I'll take this opportunity
Brought back all the goodies from our shop, rock sugar
And this brown sugar
Master stock
Then the oil for frying the sweet-skinned duck
We will make the sweet-skinned duck in person
Give my uncle a taste of the freshly made one
This is brown sugar
Sugar for making sweet skinned duck
This is also sugar
This is the oil used to fry the duck
This is the stock oil
Smell this
Yes, it smells good
good
We'll cook the sugar as the first step
Make them into syrup
Yes, yes
There's about four or five jins of water here
Then we pour in this sugar
Is there too much sugar?
Not much
It looks like cooking congee
The sugar will be fully ready tomorrow
Then boil the master stock
And butcher the duck
and then cook the duck
No butchering today?
Today?
Ah
Cook the duck tomorrow
Let's cook the sugar today
Put it down
Be careful, hold the pot
Don't spill the pot
No worries
Be careful
Good
After the sugar is melted, you have to reduce the water
Reduce some the water that was poured earlier
Yeah, it's very sweet
It's delicious, but it's a lot of effort to cook it
How many do you sell a day in your shop now?
sweet skin duck?
hmm
A bit more on Saturday and Sunday
A little less on weekdays
A bit less than 300 on a normal day
On a good day it might be about four hundred
That's good
Have to fry ducks all the time
Frying from morning till night
Starts at six o'clock
You need to rest people, but not rest the equipments
That's the way it is, still a lot of fans couldn't buy it because there is not enough
Some of them says we're doing hunger marketing
They don't understand our difficulties
Explain it to the fans
Find a chance to explain
I'm really busy
Really really busy
I'll cook the sugar
Then I'll cook the duck for the first step
Ah
Then
for frying the duck
applying the sugar, I will leave to my apprentice to do
Yes, yes
So how we normally know the sugar is ready
Boil it until it can hang on to the spoon
you see
Almost there
The water has reduced quite a bit already
Now it's time to turn off the heat
I will put it away to cool
This white pig is always bigger
The bone structure is different
So the growth is not the same
This one is now 130 jins (65kg)?
120-130 jins (60-65kg)
120-130 with easy
It's gained another 20 jins since we last came back
That's no joke
They've been fed a big bag of feed
If there is no 20 jins of meat, what am I doing here?
What about the black one?
The black one may be a little lighter
Black is probably about the same as me
just over 110 jins (55kg)
Right?
It's about it
good
Have a look at your ducks
look
You caught them here and do not let them run off
No worries
Just a little bit of tying
It's hard to catch if they run away
can't run away
If they run into the field
I will catch them in a second with my speedy legs
Hey, speedy legs
That's true
You are so speedy, so you can drift on water
That's good
Okay
Run
Come, Wang Jieping, get the stove over here
I'll leave it to you
Yes
Let's pluck this duck feather now
I came to the Chef Wang Gang already
Now it's about a year
I've learned a lot over here
I will make this sweet-skinned duck for uncle today
Let him have a taste
What I learned
This cooking technique I learned in Broad Deli
Sweet skinned duck
It shouldn't taste too far from the one he had before
And I believe it will be even better
Because those ducks are particularly good
Uncle raises them himself
Sneakily, I tell you
I've actually been cooking in restaurant for almost a year before I came to Chef Wang
On professional stove
Back then, I didn't ask much of myself
But after coming over here
I found the requirements for cooking are exceptional
And my cooking does get qualitative improvement
In the overall cooking aspect
I think my master taught me well
really
Now the daily production of sweet skinned duck
is doing exceptionally well
More than four hundred per day
Even with more than 400, the demand still exceed the supply
People come to the shop after work
Finding that they can't buy the kind of food they want
I also feel very
very guilty actually sometimes
People can learn and then make their own
But you will find this sweet skinned duck
It has an exceptional number of processes
After more than two hours of processing
Three ducks are ready to go ahead
Now let's start blanching
Add the ginger and scallions
then cooking wine
Put them down
Just about right
Where are we now?
Blanching
Now you can use what you have learned
ahh
I am
confident about this dish
in this line of work
You have to have confidence
Without confidence you will not learn well
Yes, then I will leave the whole thing to you today
Don't worry, Chef
You
can't do any worse than the trainees
You know
That's all I ask of you
Must do better than the trainees
hmm
If you have any spare time, you can put more time into our trainees
Sure
Let's take a break, Uncle
Waiting for him to do it
Okay
Now the water is boiling
Let's clean off the blood foam
This step must not be skipped
Because Chef Wang talks about it all the time
This blood foam
It smells very bloody
If you fish the duck up
And then the blood foam still sticks to the duck
So the smell of the duck is very strong
The duck must be fished here
Don't break the skin
Get them into water
Dip it in cold water
When it's cool
then drained and hung up to dry
Still a bit hot now
Then let's prepare the master stock now
Let them cool a little bit more
This is the master stock that we brought to Fushun from Chengdu
If you want to start a pot of stock yourself
That must be a very precious stock
After our long wait
The stock is now boiling
We will now proceed to the next step, boil the duck
Make sure you dry it out
Pin its neck up like this
Okay, we're going to count to 40 minutes.
We're not putting any more seasoning into it
This stock is very flavourful
If I want to open a branch later
Is it okay for you to do it?
There should be no problem
Should be?
You've been learning master stock for a long time
It's been half a year
Some of the trainees only learn a few days
You've been studying for half a year
The kind of students who have no much foundation
They only study for a week or so
And them they went back to open a shop themselves
You've been doing this for half a year
You're telling me should be?
You have to give me some more confidence
This thing is all about the skill
Isn't it?
Experience is more important I think, Uncle
Remember what I told you when you came?
I'll teach you everything you need to know
I don't need any reservations
Because what's the point of keeping it?
It's not like you can take these things with you forever, is it?
Yes
Learn these things well
You can also teach your apprentices later
I hope you do it well
Yes, take your time with this one
Okay, okay
It will be boiling in a minute
Count for the time
Turn off the heat and let it soak for a while after it's ready
Let's take a break, Uncle
Okay
How is it?
It doesn't matter
Smell it
It smells good
Push the fan over here
Give them a blow
Let them get cold fast
But the meat out of master stock are usually
better to cool naturally
They may darken the meat if blow like this
Because master stock has sugar colour in it
But Uncle, those ducks are changing feathers
Do you see a lot of feather piles
Now is the time for harvesting rice
It's about the time to change feathers
After this time of changing feathers, they won't be able to change again
Like the mountain lord of the old fortress
One leg on each hand
And just eat meat like that
Also need one of those big bowls
Big bite of meat
Big bowls of wine
So nice!
I can smell the fragrance from far away
This is real, unvacuumed
So the last one that was vacuumed didn't smell as good
Look, I'm over there
At least 30 meters away sharpening the knife
I can smell it
It's true
Pour in broad oil
That's a lot of oil!
Cut the duck's wings off
Scissors?
Almost dropped it
looks better
Don't panic, don't panic
You have to see how much the spill goes first
Don't let this one down so fast
The previous one is bursting so badly
If you put this down, the oil will come out immediately
It's okay now
Eh, no
Let me stand away further
Now is the time to deep fry it to
Crispy skin
Crispy bone
Meat should be soft and tender too
Why is it called sweet skinned duck?
The skin is sweet and crispy
and not too greasy
The meat is fragrant and tasty
After a while
Hook it up after finishing fry
Blow it to cool
After it cold and then put on the syrup
Once the syrup is on, it's ready to be cut and eaten
Fry it until it's golden brown
With a hint of red is good
No wonder hundreds of ducks are not enough to sell
This cooking process is too much trouble
That's a lot of work
It must be so tasty
I'll take it
Don't worry, it won't fall
It looks better hanging like this
Both look good
Nice
good
I'll get it for you and put it here
Now start brushing the syrup on
Look at it, Uncle
The syrup yesterday was
thin
Look at this today
See, Uncle
That's how it's done
Try it
Eat the one with the skin on
It's much better than the vacuumed ones
The duck is not fully cold inside the heart
The next time
You need to make sure the duck is fully cold until do the last few steps
It's still a little warm inside
If it's a bit warm, the sugar won't stick
Yes
Tasty
It's better than the last one that was vacuumed
It's crispy where it should be
No wonder they sell so well, they're so good
Auntie, you feel the difference with the last vacuumed one?
This one is much better
The only flaw this time is being not cold enough
When it's cold, it will be chop up into fine pieces
It doesn't stick at all
The other thing is that when the duck is cold enough
The master stock's flavor will deeper
get into the middle of the meat
Yummy
Delicious
Nice
Overall very nice
There only thing is not good enough
You're so hot
It's okay
I didn't say much about you
Okay
That's enough, no more video, come and eat the duck
Taste it
What's the taste?
It's nice
If I have good teeth
I can finish the whole duck with ease
But I have bad teeth
Your uncle eats six or seven bowls of meat for himself
I'll fix your teeth when it's ready and you can eat everything
I really like sweet food
I can eat five or six bowls of sweet pork belly
I don't feel greasy eating them
Don't even need to say much about this duck
I should ask Gang to leave all those materials
I'll do it
But so much trouble
Look, it took all day to get these two out today
It's bringing back all the materials
Bringing back the syrup
and drizzle it up
then oil
There's a lot oil here
The house is fully equipped
It's ready to boil, fry, drizzle and ready to eat
How good is that?
I have everything I need
Okay, bye