I'm the Culinary God

At this moment, a board made of bamboo strips was spread on top, allowing the squeezed blood to flow out smoothly, and plastic boards surrounded the sides.

The squeezed blood could only flow into the central sink.

Overall, it was both hygienic and convenient.

"Mom, when you place these ducks, make sure the skin is facing upwards and don’t stack them on each other, just place them side by side."

Han Shuzhen responded:

"Okay."

Shen Jiayue was taking videos with a camera on the side the whole time.

Although this video would be posted around May Day, the material still needed to be preserved.

The title then could simply state that the duck took 120 days to make, which would surely be eye-catching.

Lin Xu held a duck that had its surface moisture wiped dry, grabbed coarse sea salt, and rubbed it inside and out on the duck body, casually washing the duck’s head and neck as well.

The duck rubbed with salt still had salt grains sticking to its surface, Han Shuzhen took it, placed it skin side up on the island, and arranged the duck neck and head around the duck body to save space.

While placing, the delivery guys arrived with the water jars.

Shen Jiayue put down the camera and went downstairs to help everyone open the door.

At home, she had these workers carry the water jars to the upstairs storage room and paid double for the transportation fee.

After all, it was an extra request, and the effort should not be shortchanged.

After moving them, the delivery guy voluntarily went upstairs to thoroughly clean the water jars, then came downstairs to the kitchen to help rub salt on the ducks.

"Boss, won’t soaking these ducks in tea oil make them go bad?"

"No, later we’ll seal them completely in tea oil, which will preserve them for a long time, and the tea oil will penetrate the duck, making it taste even better."

Lin Xu briefly explained the principle of this pickling method, similar to air-dried meat.

However, air-dried meat is cured and then hung in a ventilated place to dry naturally, while tea oil duck is directly immersed in tea oil, making the texture relatively more succulent.

This way doesn’t quite align with modern dietary preferences, yet it’s flavorful enough.

Just this point filled Shen Guofu with anticipation.

Marinated in tea oil for four months, no matter if it’s a duck or a random piece of pig tail, the taste would undoubtedly be excellent.

The ducks on the island were increasing, and to prevent his mother-in-law from getting overwhelmed, Lin Xu had Han Shuzhen wipe the moisture from the duck surfaces, while Shen Guofu and the delivery guy rubbed salt, and he arranged the ducks neatly.

When all one hundred ducks were washed and cleaned, he and the delivery guy lifted a large chopping board and pressed it on the ducks.

Next, he moved over some barbell plates, carefully placing them on the board.

While placing them, he had to be cautious of balancing the weight; if piled up, the board might tilt over.

At that time, a fallen barbell plate might damage the kitchen floor tiles, or, even worse, cause other accidents nearby.

As soon as the barbell plates were placed, blood started oozing out of the piled ducks.

Continuing to press, they stacked all the barbell plates, even hearing the gurgling sound of blood flowing within the duck pile.

"I feel like in less than two days, these ducks’ texture will become firm."

Shen Guofu licked his lips, as a billionaire suddenly doing kitchen chores felt quite novel.

Lin Xu smiled and said:

"The purpose of curing is to remove moisture and enhance texture, preventing spoilage in tea oil... the tea oil will need to be simmered later, don’t use raw oil, it has to be cooked oil."

Cooked oil has a stronger fragrance, and it doesn’t have that odd flavor from tea seeds, aligning even more with modern eating habits.

After finishing these tasks, it was almost noon.

The delivery guy, having to handle store procurement, didn’t stay for lunch, but Chen Yan, hearing about the soy sauce duck being made today, drove over with Xiaowei and Xiaosui to join in for a meal.

"Why didn’t Xiaoqi come?"

Shen Jiayue closed the camera, planning to transfer the video footage to the computer later, filming again in a few days when curing, and then edit and update after four months.

Chen Yan said:

"She’s with her boyfriend going downstairs to eat marinated snacks, last time she said she couldn’t adjust to Beijing’s heavy-flavored snacks, but now with a boyfriend, she’s quickly become like an old Yanjing local, speaking with that distinctive tonal flavor, so hypocritical."

Xiaowei hugged Dundun, finding everything at Lin Xu’s house quite novel.

The piano in the living room, worth over a million, was a gift from Mr. Yan to Dundun, and on the other side of the living room, the small billiard table was also for Dundun to play with.

Even upstairs, Dundun had its own room; truly, people are no match for a cat.

Lin Xu brought down a soy sauce duck and an air-dried duck from upstairs.

Using hot water, he cleaned the air-dried duck, then cut it with a knife, put it in the pot to blanch, and then stewed it.

During the stewing, he added green bamboo shoots to enhance the soup’s flavor.

As for tofu skin and the like, they were soaked first and weren’t added until near the end of cooking.

After stewing the air-dried duck for about an hour, Lin Xu washed the soy sauce duck with hot water, put it on a plate, placed it in the steamer, and started steaming.

With soy sauce duck and soy sauce meat, during preparation nothing needs to be added, not even cutting, just steam them, and after steaming, they can either be chopped or hand-torn, for personal preference.

When the air-dried duck in the pot was about to be taken out, the soy sauce duck was also nearly done steaming.

Lin Xu opened the steamer, and immediately, a rich aroma of soy sauce and duck meat wafted out from the steamer.

"Wow, such a fragrant smell!"

"Just for this aroma, I have to eat two bowls of rice today."

"I’ll have two bowls too, this duck smells so good."

Lin Xu took out the duck, with a thick layer of soup juice at the bottom of the plate, all the essence and oil simmered out of the duck.

He chopped the duck, then poured the steamed-out oils over the duck, making the whole duck fresh and flavorful, and the soy sauce aroma even more robust.

Meanwhile, in the pot, the rich aroma of the air-dried duck and the fresh flavor of the bamboo shoots were also tantalizing the appetite.

Arranging these two ducks on the dining table, along with a piece of steamed soy sauce meat and some stir-fried dishes, the Lin Family’s lunch officially began.

Shen Guofu didn’t rush to eat but instead eagerly gazed at the hundred ducks stacked in the kitchen, imagining achieving duck meat freedom in four months.

But isn’t one hundred ducks a bit too few?

How about...adding two hundred more?

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This Chapter is 5000 words, asking for monthly votes, brothers, it’s double monthly votes at the end of the month, don’t miss out!