In the days of Naruto Live

Chapter 595

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

Raw Dragon Pot: Keep raw materials alive.

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 fat duck and white body. Besides absorbing scattered life energy, it also practices the art of immortality and only drinks water to survive.

"When it reaches the 45th day of growth, the duck reaches its fattest and most delicious peak."

The system is serious, serious.

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

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

Then he held up the duck's wing, his left thumb and forefinger pressed against the base of the duck's bladder, the duck's back against the back of his hand, his little fingers lifted the duck's right leg, and he held the duck's For the mouth, bend the neck upwards and extend the head toward the thumb and forefinger of the duck's arm, sandwiched between the duck's head and neck.

At this point, there will be one duck holding an upward position.

There is a feeling of painting and killing necks.

Yu Zhiboyan picked up a knife and 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.

You don’t need boiling water to perm your hair, just about 60°C, otherwise it will be cooked thoroughly.

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

After the duck feathers were scalded from the pan, Yu Zhibo quickly started the ham hair while it was still hot.

First the save, then the ham neck, then the ham back, grabbing the crotch and twisting the tip of the tail.

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

The preparation of the roast duck has just begun.

The next step is to choose the hair.

Yu Zhibo first used a tweezers knife, one end of the knife head, coordinated with his thumb, twisted close to the duck hair, and cut with a chuck if necessary.

Do not break the duck skin, especially the preserved duck skin, so as not to leak air when the embryo is opened, and bake when the oil comes out, which will affect the appearance and beauty of the duck.

Then comes the cheering, which is a crucial step in preparation.

Yu Zhiboyan washed the duck on a wooden box, cut off the palm under the calf, cut off the esophagus and trachea of ​​the throat, and pulled out the duck's tongue from its mouth.

He looks focused, afraid of being careless.He stuck the duck's head into his left hand, pulled the esophagus out of the throat with his right hand, and pushed his left thumb along the esophagus and onto the esophagus, separating the esophagus from the surrounding connective tissue.

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

Then, insert the air pump nozzle from the blade into the neck cavity with your right hand, hold the neck and the air nozzle tightly with your left hand, open the valve, and slowly fill the air between the subcutaneous fat and connective tissue of the duck body.

When the air was 80.00% 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, he held the neck and right bladder of the duck with his thumb and middle finger, and the right leg of the duck with his right hand, and the preserved duck unfolded, and the hands were sandwiched so that the gas filled all parts of the duck's body.

At this time, the naked eye can see that the duck is like a balloon, and its whole body is swollen. It is a few times fatter than before, and it looks like fat.

After the duck cheered, Yu Zhiboyan stopped holding the preserved duck, but picked up the wings, leg bones, skull and neck.

Because the finger touches the inflated place, there will be traces of finger depression, which will affect the beauty of the roast duck and greatly affect the appetite.

Therefore, Yu Zhiboyan was already sweating.

However, it's not over yet!

It can be seen how tedious the production of roast duck is!
Then, Yu Zhibu continued to hold the duck neck and the right bladder with his left hand, held the root with his index finger tightly 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 intestinal tube easy to remove.

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 twice to the gas under the skin, and then opened a small mouth with a knife, exposing the edge of a crescent moon. [www.]
Then, Yu Zhibo inserted the knife with his right thumb, pushed down the jagged bone attached to the spine of the duck, and inserted his index finger, close to the breast of the duck, to pull out the heart.

If you haven't seen Kitano Movies and TV please ignore this clip because it's disgusting!

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

After the esophagus was resected, Yu Zhibo's left hand was tightened, his right index finger was peeled off, connected to the giza and connective tissue around the liver, and the duck tongue was pulled outward.

At the same time, he released the duck's neck and pulled out the esophagus along with the right hand.

Then, Yu Zhibo took out the liver and intestines with his right index finger.

Finally, Yu Zhibo stretched out his index finger and peeled off the lung from the chest wall along the spine.

Wow!

After doing this, Yu Zhibo hurried to wash his hands and cleaned up all the blood on the ground.

After all internal organs were removed, Yu Zhiboyan used sorghum poles, one end was cut into a triangle, and the other end was cut into a fork shape to make a "duck brace".

Then, holding the triangular end in his right hand, he reaches into the duck house from the side of the knife, first inserting the fork end on the spine of the blade, and then moves the triangular end forward so that it stands upright, supporting the fork on his chest superior.

The process is like sticking a hanger into a garment.

This way, the marinated duck can be raised so that the body does not flatten when roasted.

Yu Zhibo then cut off the wings from where the roots of the duck bladders were first juxtaposed.

Yu Zhibo picked up the duck's right bladder with his left hand, held the duck's left leg with his right hand, put the preserved duck face up, put it flat in a clear pool, and filled it with clean water from the edge of the knife.

At this time, Yu Zhibo's left thumb entered the body side of the incision, pressed the spine, index finger and middle finger on the neck of the duck, and used the palm of his hand to lift the duck upwards so that the tail was downwards. Thousands of years later, a small curved intestine is left, and water is released from it.

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

So wash it over and over until it's clean.

Wow!

Yu Zhiboyan wiped his sweat and finally finished his preparations.

Next, it's the game's turn.

Yu Zhibo put the duck's head on the back of his left thumb, lifted the duck, pinched the duck's neck skin with his right thumb and index finger, and then extended his right index finger into the side of the body to pick out the "duck brace".

He holds the duck's right arm with his left hand so that the duck's body is vertical.

At this time, Yu Zhibo loosened the duck's head with his left hand, moved it down, let his palm hold a part of the duck's neck, picked it up with his thumb, bent down the duck's neck, head down, and held the other four fingers tightly hold the duck by the neck.

(End of this chapter)