[老饭骨] 桃仁酥鸭方 -https://youtu.be/GJH4nGlZcnI

[Laofangu]

视频链接：https://youtu.be/GJH4nGlZcnI

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请翻译以下全部内容

标题（翻译主要意思即可，不要超过 100 个字符）
【国宴大师•桃仁酥鸭方】香酥入味、满满鸭肉香！国宴大师的绝招—桃仁酥鸭方!|老饭骨

简介
小友们好，今天大爷给大家带来一道传统老菜——桃仁酥鸭方！
本期视频大爷将会展示完整地处理鸭子的做法，经过香料腌制过的鸭肉，鲜嫩入味。
再加上用虾滑和肥膘肉做的瓤，搭配上桃仁，一口下去，没有失去鸭子的本味，反而更突出主味，满口挂香！

字幕
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桃仁排队了啊 一道大菜

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鸭子的肛门处（清理干净）

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这边呢 鸭骚

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可骚了这个 可有味了

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我看有舌头没有 没有

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这很关键啊

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大爷能给您舌头么

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00:00:20,440 --> 00:00:21,440
那舌头贵着呢

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00:00:21,440 --> 00:00:23,200
那舌头早卖钱去了

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这里有根管 食管

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得把管给抽出来

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看啊 关键这点的啊

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挤出来可都是脏东西

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这鸭子里边大脏鼻涕

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把这鸭子好好的洗一洗

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你看这水 倍儿脏

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这鸭子在做之前首先得腌

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用盐要搓洗

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腿 肚皮里边

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拿手（抹匀）让它便于入味

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第二步搁香料

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大料 花椒 小茴香（桂皮）

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料酒 姜葱来点

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腌的时候我们腌两个小时

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因为鸭子大 得入味

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我们时不时就要给它翻一翻

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今天咱采取煮的办法

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因为咱家没有那么大的蒸锅

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这个先腌一会儿

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待会儿咱们给它煮上

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借这个机会咱们备点料

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炒点花椒 晾一晾

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这个桃仁我们要在处理的时候

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要拿水泡 开水泡

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拿牙签把皮给扒下去

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要不然它就涩苦

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这油温别太大

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这一定要用老桃仁 老桃仁香

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差不多了 尽快的离开油

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为什么要早炸啊

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早炸得让它晾凉了 它脆

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好了 鸭子够时间了

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这个水里边有葱姜 黄酒 盐

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盖盖儿

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三十五分钟

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大爷今儿这个菜都费劲的菜

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擀面杖来了

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你看这花椒 现在非常酥是吧

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在过去 因为在酒店上班

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这鸭子不能带骨头

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那就好好把这鸭子去骨

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去骨这肉少了

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肉少了拿虾找补

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弄点馅给它一瓤

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吃起来又方便

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最好吃的还就是虾

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你看这个是小窍门啊

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找葱芯 为什么啊

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你看这葱芯肉厚水分足

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这是我师父

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教给我这么一个小绝招

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李党为什么说你来着了呢

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把花椒面和葱混到一起

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加上盐 葱椒盐

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你看二伯

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二伯一看就有丰富的经验

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二伯您回答非常正确啊

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得到你表扬真不容易

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我从来不表扬人

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您一下就说对了

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你要让李党说李党都说不出来

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说不出来 真说不出来

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这就是比椒盐好吃啊 香啊

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特别香这个

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这解决什么问题呢

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比如香酥鸡 香酥鸭

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有时候这底味 味道不足

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原料底下给抹点葱椒盐

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这就是师父的绝招在这

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而且刚才一剁

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花椒的香味跟葱的鲜味

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马上就产生出来了

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而且那鸭子出来味道就不一样了

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你看这刚才准备的

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肥膘肉切碎

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虾馅 一斤虾肉要搁

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二两五左右的肥膘肉

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葱姜 搁点酒 这叫什么

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葱姜酒水

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倒这虾胶里头

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淀粉 盐

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白胡椒粉 去腥的啊

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蛋清也别太多 一半就够了

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料都放齐了 抓匀搅拌上劲

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这虾胶打的还真是腻乎啊

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好 有劲儿了

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咱就等鸭子了啊 好嘞

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走

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咱们这鸭子晾凉了

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晾凉了咱们给它把骨头拆了

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拆骨的时候脯朝下

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拆出来是整个的

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我们这拆骨要拆净它

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好了 行

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撒点淀粉就行 粘上它

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它一炸能托一下 

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因为这刚做的鸭子

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一会炸的时候表面好酥脆

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倒油 烧上了啊

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葱椒盐 铺上了

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铺上了要拍淀粉

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这鸭子是新煮的

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淀粉要稍微多一点

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连拍带弹 定型了啊

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这样炸出来它不掉它不散了

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这会咱们就开始往上抹馅了

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我们厨师啊

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不单单是会做菜

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还要会瓦匠

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要会抹 抹平

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薄厚要均匀 好了

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还一个关键点

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让它彻底馅和鸭肉融为一体

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师父这叫什么

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这叫瓤 瓤馅儿么

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轻轻的排一下 然后再给抹平了

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这就是师父的绝招啊

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这就是烹饪中的技巧

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桃仁 这样你粘完之后

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打死它都不会脱了

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桃仁排队了啊

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一推齐活 一道大菜

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往那一出溜 油温六成热

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这油温也不能太高 也不能太凉

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定型的时候就得高点 先定

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融为一个整体了吧

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鼓起来了 鼓起就熟了

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桃仁酥鸭方 好了

150
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李党给你尝一个 来

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张嘴 谢谢二伯

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153
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桃仁这个香 满嘴挂香

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虾胶这种鲜

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鸭子这种特殊的

156
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拿香料腌的这种香味

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它没有失本味

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但是所有的东西

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都是为了突出主味

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这个鸭子的香气

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大爷我跟您说句话

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从始到终

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我并没有吃出这葱椒盐的味来

164
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它完全是鸭子的香气

165
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就是他做这东西恰到好处

166
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要没有葱 坏了

167
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要没有葱

168
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它整个的都是花椒味了

169
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所以说呢师父 谢谢您

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谢谢师父

171
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今天让我学到了

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真正的

173
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而且真正马上快失传的（技法）

174
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我师父今年都65了

175
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很多这样的一个菜品

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让我非常激动

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感激师父

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感谢你拜了这么一个好的师父

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给师父深深鞠一躬

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谢谢师父

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谢谢二伯

[ytsubtitles-bot[bot]]

以下为部分词汇翻译提示，根据对译表生成

中文	English	备注	参考
国宴大师	State Banquet Master Chef	老饭骨频道子栏目
入味	flavor penetration
大爷	Da Ye
腌	marinate	仅限烹饪前对食材的腌泡；不是腌腊 (cure)
腌	cure	专指用盐腌制后放干；不是腌泡 (marinate)
大料	star anise	指八角
花椒	Sichuan peppercorn
小茴香	fennel seed
桂皮	cinnamon
料酒	Chinese cooking wine
两	liang	翻译时采用音译，再在后面利用括号加上克的单位，如：6两为"6 liang (300g) "
油温	oil temperature	翻译“油温X成热”时，将其转换为摄氏度，转换关系大致为 一成 = 30 度
脆	crispy	指物理性质上的容易碎裂，例如煎/烤后食物的酥脆；注意不要和 crunchy 混用
脆	crunchy	指口感上的爽脆，可以用于形容多汁或有一定韧性的物体；注意不要和 crispy 混用
黄酒	huangjiu rice wine
师父	master	注意不是"师傅"
二伯	Er Bai
香味	aroma
鲜味	umami taste	两种翻译皆可
鲜味	savory taste	两种翻译皆可
斤	jin	不翻作"catty"，翻译时采用音译，再在后面利用括号加上克/千克的单位，如：20斤为"20 jin (10kg)"	链接
淀粉	starch
定型	fixed shape

[ytsubtitles-bot[bot]]

@Yingzhang1122 谢谢认领！请在 48 小时内完成翻译。

完成翻译后，请将完整稿件复制并回复到本 issue。 参考: 翻译及投稿步骤 翻译守则 往期翻译

[Yingzhang1122]

bot, please upload

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``` # https://youtu.be/GJH4nGlZcnI # 标题 # 【国宴大师•桃仁酥鸭方】香酥入味、满满鸭肉香！国宴大师的绝招—桃仁酥鸭方!|老饭骨 # State Banquet Master Chef: Crispy walnut kernel duck cubes # 简介 # 小友们好，今天大爷给大家带来一道传统老菜——桃仁酥鸭方！ # 本期视频大爷将会展示完整地处理鸭子的做法，经过香料腌制过的鸭肉，鲜嫩入味。 # 再加上用虾滑和肥膘肉做的瓤，搭配上桃仁，一口下去，没有失去鸭子的本味，反而更突出主味，满口挂香！ # Hello friends! Today Da Ye brings a traditional dish: crispy walnut kernel duck cubes! # In this video, Da Ye will show a complete protocol of processing a duck. The duck will be tender and delicious after marination with spices. # The duck will then be stuffed with mashed shrimp, pork fat, and decorated with walnut kernels. However, these ingredients will not steal the show - in contrast, they dramatically enhance the aroma of duck! # 字幕 1 00:00:00,000 --> 00:00:02,560 # 桃仁排队了啊 一道大菜 That's walnut kernels lining up! A 'big' dish 2 00:00:02,560 --> 00:00:05,080 3 00:00:07,120 --> 00:00:10,080 # 鸭子的肛门处（清理干净） Clean up the anal area of the duck 4 00:00:10,080 --> 00:00:12,440 # 这边呢 鸭骚 Here, (remove) the preen gland #这里我怀疑鸭骚指的是尾脂腺https://en.wikipedia.org/wiki/Uropygial_gland 5 00:00:12,440 --> 00:00:14,960 # 可骚了这个 可有味了 This smells really bad. It will produce a terrible flavor 6 00:00:14,960 --> 00:00:17,080 # 我看有舌头没有 没有 Let me check if the tongue is still there 7 00:00:17,080 --> 00:00:18,320 # 这很关键啊 This is really important 8 00:00:18,320 --> 00:00:20,440 # 大爷能给您舌头么 Da Ye, it's not possible that they keep the tongue 9 00:00:20,440 --> 00:00:21,440 # 那舌头贵着呢 Tongues are expensive 10 00:00:21,440 --> 00:00:23,200 # 那舌头早卖钱去了 They must have sold it 11 00:00:23,200 --> 00:00:25,680 # 这里有根管 食管 Here's a tube. The gullet 12 00:00:25,680 --> 00:00:27,680 # 得把管给抽出来 We need to pull it out 13 00:00:27,680 --> 00:00:29,720 # 看啊 关键这点的啊 Look. This is important 14 00:00:29,720 --> 00:00:32,080 # 挤出来可都是脏东西 I am squeezing out the dirty stuff 15 00:00:32,080 --> 00:00:35,400 # 这鸭子里边大脏鼻涕 The dirty snot in the duck 16 00:00:35,400 --> 00:00:37,760 # 把这鸭子好好的洗一洗 Wash the duck thoroughly 17 00:00:37,760 --> 00:00:40,000 # 你看这水 倍儿脏 Look. The water is pretty dirty 18 00:00:40,000 --> 00:00:42,080 19 00:00:42,080 --> 00:00:45,840 # 这鸭子在做之前首先得腌 Before cooking, we need to marinate the duck 20 00:00:45,840 --> 00:00:48,240 # 用盐要搓洗 Rub it with salt 21 00:00:48,240 --> 00:00:52,000 # 腿 肚皮里边 Legs. Inside the belly #还是abdominal cavity？ 22 00:00:52,000 --> 00:00:56,240 # 拿手（抹匀）让它便于入味 Spread the salt with your hands to let flavor penetrate 23 00:00:56,240 --> 00:00:59,120 # 第二步搁香料 Second, add the spices 24 00:00:59,120 --> 00:01:04,600 # 大料 花椒 小茴香（桂皮） Star anise, Sichuan peppercorns, fennel seed (and cinnamon) 25 00:01:04,600 --> 00:01:09,000 # 料酒 姜葱来点 Chinese cooking wine, and some ginger and green onion 26 00:01:09,000 --> 00:01:11,880 # 腌的时候我们腌两个小时 Marinate the duck for 2 hours 27 00:01:11,880 --> 00:01:14,440 # 因为鸭子大 得入味 Because this is a big duck. We need to wait for the flavor penetration 28 00:01:14,440 --> 00:01:16,640 # 我们时不时就要给它翻一翻 Flip the duck from time to time 29 00:01:16,640 --> 00:01:19,160 # 今天咱采取煮的办法 Today we will boil the duck 30 00:01:19,160 --> 00:01:21,640 # 因为咱家没有那么大的蒸锅 Because we don't have a steaming pot that's big enough 31 00:01:21,640 --> 00:01:23,000 # 这个先腌一会儿 Let's marinate it for now 32 00:01:23,000 --> 00:01:26,080 # 待会儿咱们给它煮上 We'll boil it later 33 00:01:26,080 --> 00:01:28,160 # 借这个机会咱们备点料 At this time, prepare some other ingredients 34 00:01:28,160 --> 00:01:32,640 # 炒点花椒 晾一晾 Stir-fry some Sichuan peppercorns, then cool them 35 00:01:32,640 --> 00:01:34,800 # 这个桃仁我们要在处理的时候 The walnut kernels... when processing it 36 00:01:34,800 --> 00:01:36,800 # 要拿水泡 开水泡 You need to soak it with boiling water 37 00:01:36,800 --> 00:01:39,080 # 拿牙签把皮给扒下去 Then remove the skin with a toothpick 38 00:01:39,080 --> 00:01:40,920 # 要不然它就涩苦 Otherwise it's gonna taste bitter 39 00:01:40,920 --> 00:01:42,680 # 这油温别太大 Don't use very high oil temperature 40 00:01:42,680 --> 00:01:45,680 # 这一定要用老桃仁 老桃仁香 You must use ripe walnut kernels. They're more aromatic 41 00:01:46,560 --> 00:01:48,960 # 差不多了 尽快的离开油 That's almost done. Pick it out from the oil asap 42 00:01:48,960 --> 00:01:50,320 # 为什么要早炸啊 Why frying it prior to cooking the duck? 43 00:01:50,320 --> 00:01:52,920 # 早炸得让它晾凉了 它脆 We need to cool it down such that it becomes crispy 44 00:01:52,920 --> 00:01:54,600 # 好了 鸭子够时间了 Okay. The duck is done 45 00:01:54,600 --> 00:01:58,320 # 这个水里边有葱姜 黄酒 盐 There're ginger, green onion, Huangjiu cooking wine, and salt 46 00:01:58,320 --> 00:02:00,280 # 盖盖儿 Close the lid 47 00:02:02,000 --> 00:02:03,480 # 三十五分钟 35 minutes 48 00:02:03,480 --> 00:02:05,760 # 大爷今儿这个菜都费劲的菜 Da Ye is preparing some really complicated dishes today 49 00:02:05,760 --> 00:02:07,360 # 擀面杖来了 Here's the rolling pin 50 00:02:07,360 --> 00:02:10,440 # 你看这花椒 现在非常酥是吧 Look at the Sichuan peppercorns. Very crispy now, right? 51 00:02:10,440 --> 00:02:14,160 # 在过去 因为在酒店上班 In the past, I was working in restaurants 52 00:02:14,160 --> 00:02:16,240 # 这鸭子不能带骨头 The duck must be served without bones 53 00:02:16,240 --> 00:02:19,080 # 那就好好把这鸭子去骨 So I needed to debone the duck carefully 54 00:02:19,080 --> 00:02:21,120 # 去骨这肉少了 However, that'll remove some meat as well 55 00:02:21,120 --> 00:02:23,080 # 肉少了拿虾找补 So we compensate with shrimp 56 00:02:23,080 --> 00:02:24,640 # 弄点馅给它一瓤 Prepare some mashed shrimp as the stuffing 57 00:02:24,640 --> 00:02:25,720 # 吃起来又方便 That's also convenient for eating 58 00:02:25,720 --> 00:02:28,200 # 最好吃的还就是虾 Shrimp is the most delicious food 59 00:02:28,200 --> 00:02:31,240 # 你看这个是小窍门啊 This is a trick 60 00:02:31,240 --> 00:02:33,680 # 找葱芯 为什么啊 Use the core of the green onion 61 00:02:33,680 --> 00:02:36,600 # 你看这葱芯肉厚水分足 The green onion core is thick and full of moisture 62 00:02:36,600 --> 00:02:37,520 # 这是我师父 This is a small trick 63 00:02:37,520 --> 00:02:40,240 # 教给我这么一个小绝招 taught by my master 64 00:02:40,240 --> 00:02:42,240 # 李党为什么说你来着了呢 Li Dang, your trip here is worth it 65 00:02:42,880 --> 00:02:45,960 # 把花椒面和葱混到一起 Mix the Sichuan peppercorn powder with the minced green onion 66 00:02:45,960 --> 00:02:48,880 # 加上盐 葱椒盐 Then add some salt. That's onion-pepper-salt 67 00:02:48,880 --> 00:02:50,160 # 你看二伯 Hey, Er Bai 68 00:02:50,160 --> 00:02:52,400 # 二伯一看就有丰富的经验 Er Bai is very experienced 69 00:02:52,400 --> 00:02:54,360 # 二伯您回答非常正确啊 Er Bai is absolutely right 70 00:02:54,360 --> 00:02:56,880 # 得到你表扬真不容易 It's difficult to be praised by you 71 00:02:56,880 --> 00:02:58,440 # 我从来不表扬人 I hardly ever praise people 72 00:02:58,440 --> 00:03:01,160 # 您一下就说对了 but you got it right immediately 73 00:03:01,160 --> 00:03:03,400 # 你要让李党说李党都说不出来 Li Dang cannot answer this question 74 00:03:03,400 --> 00:03:04,800 # 说不出来 真说不出来 No, I cannot... Seriously 75 00:03:04,800 --> 00:03:07,280 # 这就是比椒盐好吃啊 香啊 This is definitely better than pepper-salt. It's more aromatic 76 00:03:07,280 --> 00:03:08,560 # 特别香这个 Extremely aromatic 77 00:03:08,560 --> 00:03:09,680 # 这解决什么问题呢 How does it work? 78 00:03:09,680 --> 00:03:11,920 # 比如香酥鸡 香酥鸭 Say, when cooking fried crispy chicken or duck 79 00:03:11,920 --> 00:03:14,960 # 有时候这底味 味道不足 The base flavor is not strong enough sometimes 80 00:03:14,960 --> 00:03:17,240 # 原料底下给抹点葱椒盐 In this case, spread some onion-pepper-salt underneath the meat 81 00:03:17,240 --> 00:03:20,000 # 这就是师父的绝招在这 That's a great trick from your master 82 00:03:20,000 --> 00:03:21,000 # 而且刚才一剁 Also, as we just chopped it 83 00:03:21,000 --> 00:03:23,720 # 花椒的香味跟葱的鲜味 The aromas of peppercorns and green onion... 84 00:03:23,720 --> 00:03:25,720 # 马上就产生出来了 are activated immediately 85 00:03:25,880 --> 00:03:28,600 # 而且那鸭子出来味道就不一样了 The duck will also taste differently after cooking 86 00:03:28,600 --> 00:03:30,040 # 你看这刚才准备的 Look. This is what we just prepared 87 00:03:30,040 --> 00:03:31,720 # 肥膘肉切碎 Minced pork fat 88 00:03:31,720 --> 00:03:34,280 # 虾馅 一斤虾肉要搁 Mashed shrimp stuffing. In 500 grams of shrimp, 89 00:03:34,280 --> 00:03:36,440 # 二两五左右的肥膘肉 We add about 125 g of pork fat 90 00:03:36,440 --> 00:03:39,840 # 葱姜 搁点酒 这叫什么 Green onion, ginger, and some cooking wine. What's this? 91 00:03:39,840 --> 00:03:40,920 # 葱姜酒水 Onion-ginger-wine 92 00:03:40,920 --> 00:03:42,840 # 倒这虾胶里头 Pour it into the shrimp stuffing 93 00:03:42,840 --> 00:03:44,440 # 淀粉 盐 Starch and salt 94 00:03:44,440 --> 00:03:46,280 # 白胡椒粉 去腥的啊 White pepper powder. This removes the fishy odor 95 00:03:46,280 --> 00:03:49,400 # 蛋清也别太多 一半就够了 Don't add too much egg white. Just a half would be enough 96 00:03:49,400 --> 00:03:52,280 # 料都放齐了 抓匀搅拌上劲 That's all the ingredients. Mix until it becomes sticky 97 00:03:52,280 --> 00:03:55,640 # 这虾胶打的还真是腻乎啊 The shrimp stuffing is indeed very sticky 98 00:03:55,640 --> 00:03:58,080 # 好 有劲儿了 Okay. Now it's sticky enough 99 00:03:58,080 --> 00:03:59,640 # 咱就等鸭子了啊 好嘞 Let's wait for the duck to be done 100 00:03:59,640 --> 00:04:00,960 # 走 Pick it out 101 00:04:02,400 --> 00:04:03,960 # 咱们这鸭子晾凉了 After cooling the duck 102 00:04:03,960 --> 00:04:07,400 # 晾凉了咱们给它把骨头拆了 Let's remove the bones 103 00:04:07,400 --> 00:04:11,960 104 00:04:11,960 --> 00:04:14,160 # 拆骨的时候脯朝下 When deboning, the duck breast should be put towards the chopping board 105 00:04:14,160 --> 00:04:15,720 # 拆出来是整个的 In that case, you'll have a complete duck at last 106 00:04:15,720 --> 00:04:22,160 107 00:04:22,160 --> 00:04:26,280 # 我们这拆骨要拆净它 We need to remove the bones completely 108 00:04:26,280 --> 00:04:26,480 109 00:04:26,480 --> 00:04:29,800 # 好了 行 Ok. It's done 110 00:04:29,800 --> 00:04:34,280 # 撒点淀粉就行 粘上它 Sprinkle some starch. Let it stick to the duck 111 00:04:34,280 --> 00:04:36,920 # 它一炸能托一下 When frying, it's gonna hold the duck together#我也不是很明白这里是啥意思... 112 00:04:37,920 --> 00:04:39,160 # 因为这刚做的鸭子 The duck is freshly made 113 00:04:39,160 --> 00:04:41,600 # 一会炸的时候表面好酥脆 Hence the surface is gonna be crispy after frying 114 00:04:41,600 --> 00:04:43,640 # 倒油 烧上了啊 Add some oil. Heating now 115 00:04:43,640 --> 00:04:46,640 # 葱椒盐 铺上了 Onion-pepper-salt. Spread on the duck 116 00:04:46,640 --> 00:04:48,560 # 铺上了要拍淀粉 After that, pat some starch on the duck 117 00:04:49,800 --> 00:04:51,080 # 这鸭子是新煮的 The duck is just boiled 118 00:04:51,080 --> 00:04:53,120 # 淀粉要稍微多一点 Hence we need to use more starch 119 00:04:53,120 --> 00:04:56,040 # 连拍带弹 定型了啊 Pat it to fix the shape 120 00:04:56,040 --> 00:05:00,200 # 这样炸出来它不掉它不散了 Then it's not gonna fall apart when frying 121 00:05:00,200 --> 00:05:02,800 # 这会咱们就开始往上抹馅了 Let's apply the stuffing now 122 00:05:02,800 --> 00:05:04,000 123 00:05:04,000 --> 00:05:05,160 # 我们厨师啊 As a chef 124 00:05:05,160 --> 00:05:07,640 # 不单单是会做菜 Cooking is not our only profession 125 00:05:07,640 --> 00:05:09,840 # 还要会瓦匠 We need to be bricklayers sometimes 126 00:05:09,840 --> 00:05:11,680 127 00:05:11,680 --> 00:05:16,840 # 要会抹 抹平 You should be able to spread it evenly 128 00:05:16,840 --> 00:05:20,080 # 薄厚要均匀 好了 The thickness should be even. That's done 129 00:05:20,080 --> 00:05:21,880 # 还一个关键点 One more important trick 130 00:05:21,880 --> 00:05:23,800 131 00:05:23,800 --> 00:05:28,880 # 让它彻底馅和鸭肉融为一体 is to fuse the stuffing with the duck completely 132 00:05:28,880 --> 00:05:30,800 # 师父这叫什么 What's this trick, master? 133 00:05:30,800 --> 00:05:34,760 # 这叫瓤 瓤馅儿么 This is called 'rang'. 'Rang' the stuffing 134 00:05:34,760 --> 00:05:37,520 # 轻轻的排一下 然后再给抹平了 Cut it gently. Then flatten the surface again 135 00:05:37,520 --> 00:05:39,680 # 这就是师父的绝招啊 That's a secret trick from your master 136 00:05:39,680 --> 00:05:41,720 # 这就是烹饪中的技巧 A trick in cooking 137 00:05:43,360 --> 00:05:46,240 # 桃仁 这样你粘完之后 The walnut kernel. In this way, 138 00:05:46,240 --> 00:05:50,360 # 打死它都不会脱了 The stuffing will never fall from the duck 139 00:05:50,360 --> 00:05:52,720 # 桃仁排队了啊 That's walnut kernels lining up 140 00:05:52,720 --> 00:05:55,040 141 00:05:55,040 --> 00:05:57,960 # 一推齐活 一道大菜 Press it, done! A 'big' dish 142 00:05:57,960 --> 00:06:04,880 # 往那一出溜 油温六成热 Slide it into the wok. The oil temperature is 180 degrees Celsius 143 00:06:04,880 --> 00:06:07,480 # 这油温也不能太高 也不能太凉 It shouldn't be too high, nor too low 144 00:06:08,560 --> 00:06:11,720 # 定型的时候就得高点 先定 When fixing the shape, you need to use a higher oil temperature 145 00:06:11,720 --> 00:06:14,480 146 00:06:14,480 --> 00:06:17,120 # 融为一个整体了吧 That's fusing together 147 00:06:17,800 --> 00:06:20,120 # 鼓起来了 鼓起就熟了 It's swelling up. That's done 148 00:06:20,120 --> 00:06:23,760 149 00:06:31,760 --> 00:06:35,960 # 桃仁酥鸭方 好了 Crispy walnut kernel duck cubes. Done! 150 00:06:35,960 --> 00:06:37,760 # 李党给你尝一个 来 Li Dang, taste it. Come on 151 00:06:37,760 --> 00:06:41,160 # 张嘴 谢谢二伯 Open your mouth. Thank you, Er Bai 152 00:06:41,160 --> 00:06:43,600 153 00:06:43,600 --> 00:06:46,280 # 桃仁这个香 满嘴挂香 The aroma of walnut kernel stays in the whole mouth 154 00:06:46,280 --> 00:06:48,120 # 虾胶这种鲜 The umami taste of the shrimp stuffing 155 00:06:48,120 --> 00:06:48,800 # 鸭子这种特殊的 Also the special taste of duck 156 00:06:48,800 --> 00:06:50,400 # 拿香料腌的这种香味 The aroma from different spices 157 00:06:50,400 --> 00:06:51,520 # 它没有失本味 The original flavor of duck is not gone 158 00:06:51,520 --> 00:06:52,800 # 但是所有的东西 All these ingredients... 159 00:06:52,800 --> 00:06:54,520 # 都是为了突出主味 serve to emphasize the main flavor 160 00:06:54,520 --> 00:06:56,040 # 这个鸭子的香气 The aroma of the duck 161 00:06:56,040 --> 00:06:57,120 # 大爷我跟您说句话 Da Ye, let me tell you 162 00:06:57,120 --> 00:06:57,920 # 从始到终 From the beginning to the end 163 00:06:57,920 --> 00:07:00,680 # 我并没有吃出这葱椒盐的味来 I did not taste the onion-pepper-salt at all 164 00:07:00,680 --> 00:07:02,680 # 它完全是鸭子的香气 It's completely the aroma of duck 165 00:07:02,680 --> 00:07:05,200 # 就是他做这东西恰到好处 This is perfect cooking 166 00:07:05,200 --> 00:07:06,720 # 要没有葱 坏了 If there's no green onion, it's gonna be terrible 167 00:07:08,160 --> 00:07:09,000 # 要没有葱 Without the green onion 168 00:07:09,000 --> 00:07:11,840 # 它整个的都是花椒味了 It's completely the flavor of peppercorns 169 00:07:11,840 --> 00:07:13,840 # 所以说呢师父 谢谢您 So thank you, master 170 00:07:13,840 --> 00:07:15,000 # 谢谢师父 Thanks, master 171 00:07:15,000 --> 00:07:16,160 # 今天让我学到了 Today I have learnt 172 00:07:16,160 --> 00:07:17,200 # 真正的 The real 173 00:07:17,200 --> 00:07:19,200 # 而且真正马上快失传的（技法） cooking technique that's gonna be lost 174 00:07:19,200 --> 00:07:20,680 # 我师父今年都65了 My master is 65 years old now 175 00:07:20,680 --> 00:07:22,840 # 很多这样的一个菜品 ...and many dishes like this 176 00:07:22,840 --> 00:07:24,440 # 让我非常激动 I am so excited 177 00:07:24,440 --> 00:07:25,440 178 00:07:25,440 --> 00:07:26,880 # 感激师父 I appreciate it a lot for my master 179 00:07:26,880 --> 00:07:29,640 # 感谢你拜了这么一个好的师父 You should thank your master a lot, who is so nice and knowledgeable 180 00:07:29,640 --> 00:07:31,120 # 给师父深深鞠一躬 Bow to your master 181 00:07:31,120 --> 00:07:32,480 # 谢谢师父 Thank you, master! 182 00:07:33,360 --> 00:07:34,160 # 谢谢二伯 Thanks, Er Bai ```

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