Wang Jiaxing looked at the plump ducks flapping their wings in the yard and asked, "Duck for dinner tonight?"
"Eat it, it's so plump, it must smell delicious." Huang Xinrui asked Li Xiyue.
Seeing that her mouth was practically watering, Li Xiyue naturally wanted to eat too, so she waved her hand and said, "Okay!"
"Yueyue, you're so kind!" Huang Xinrui jumped up and clapped her hands in approval.
Wang Jiaxing went into the kitchen and sharpened his knife, ready to prepare the duck.
"How do we eat it?" After the duck was killed and its internal organs were cleaned, Li Xiyue and the others asked, surrounding the plump duck.
Wang Jiaxing said, "Mushroom and old duck soup?"
“No.” Huang Xinrui shook her head and refused. “I heard from my aunt that there is a way of eating duck in some parts of the southern province called blood duck. Why don’t we try it?” She pointed to the duck blood in the bowl. “Perfect, it has blood in it too.”
Li Xiyue had tasted this famous dish from the southern province in later generations, and it was indeed delicious, so she said, "Okay, let's eat blood duck."
"Can you do it?" Wang Jiaxing asked, looking at the two of them.
Li Xiyue shook her head; she was a kitchen disaster, she couldn't do it.
Huang Xinrui also shook her head, "My mother never taught me how to make this dish."
“I will.” At that moment, a male voice with a feminine quality rang out from outside the courtyard.
The three turned around and saw that it was Chu Xun, who was carrying a lot of things, including meat, pastries and candy.
Li Xiyue stepped forward and asked, "Why are you here? And why did you bring so much stuff?"
"I came here because I hadn't formally visited your friend yet." Chu Xun handed the things he brought to Li Xiyue, rolled up his sleeves, and said, "I can make blood duck, I'll cook."
"The chef is here! We're in for a treat!" Huang Xinrui and Wang Jiaxing exchanged a glance and smiled strangely.
Li Xiyue went back to her room to put her things down, then returned to the kitchen to watch Chu Xun cook. She wanted to know how blood duck was made.
Chu Xun used a knife to cut off the skin and fat from the duck. Without putting any oil in the pot, he put the skin and fat in to fry. Then he chopped the duck meat into pieces that were neither too big nor too small.
Wang Jiaxing assisted by preparing the ingredients: ginger, scallions, garlic, and chili peppers.
Once the skin and duck fat have turned golden brown, Chu Xun first fries the duck's legs, head, wings, and claws until both sides are golden brown, then he adds the duck meat to stir-fry.
Drain the excess oil.
"This duck fat is delicious when used to stir-fry vegetables," Chu Xun said.
Huang Xinrui immediately went to the vegetable garden, picked a handful of tender green vegetables, washed them by the well, and planned to stir-fry them with duck fat later.
After frying the duck meat until it turns slightly golden brown, add the seasonings: salt, soy sauce, Shaoxing wine, vinegar, and a little white sugar.
Li Xiyue asked, "Why add vinegar and sugar?"
"Adding vinegar makes the meat cook faster, and sugar adds flavor and makes the taste less monotonous," Chu Xun explained patiently.
Li Xiyue understood; she hadn't realized there was so much to learn about cooking.
Next, add water to cover the duck meat, cover the pot, and bring to a boil over high heat.
The firewood was burning brightly, and soon the aroma wafted out.
Li Xiyue and the others felt like they were about to faint from the aroma; the duck meat smelled amazing!
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