No Day Off Chef Chapter 95

Soon, everyone started to get busy. Cooking soup is actually not difficult. The difficult part is removing the fishy smell and controlling the heat.

On the shelves in the last row of the venue, a large number of seasonings are neatly placed, many of which can be used to remove fishy smells, such as onions, ginger, garlic and rice wine.

Since Raymond Ruan used onion and ginger juice to remove the fishy smell before when there was no cooking wine, most of these contestants continued Raymond Ruan's past habit of pounding the onion and ginger into juice and applying it to the duck meat to remove the smell. taste. Only a few people add a small amount of rice wine to further remove the fishy smell and enhance the aroma.

Raymond Ruan noticed a girl named Cha Panpan. Although her movements were not fast, she was very thoughtful. For example, she would cut several knives on the duck leg meat to make the duck meat more delicious. At the same time, she also She will use a knife to carefully remove the fat under the duck's skin. Apparently she knows very well that the fat is actually the fishiest part of the duck.

By the time she finished removing the fish, the other contestants had already set up their pots and were waiting. Cha Panpan then calmly put the prepared duck legs into the pot, then added green onion segments, ginger slices and enough salt. After filling up the water, bring it to a boil over high heat first, skim off the foam, and then Bring to a simmer.