The fishy smell of duck soup mainly comes from the blood foam of duck. Before making, cut the duck into pieces and soak it in clear water for 30 minutes to remove blood, which can reduce the fishy smell. Just add water to the stew, and give a bottle of beer when it is cooked, which will taste better. After blanching perilla duck soup, put oil in another pot, saute ginger slices, stir-fry duck meat and then add water. Adding perilla (fresh or dried) after boiling can also remove fishy smell and prevent colds. Old duck pot with dried bamboo shoots: simple version, after blanching, add ginger slices and cooking wine (or beer without water all the time), add old duck and dried bamboo shoots and stew slowly. Dried bamboo shoots absorbed the delicious taste of duck meat and tasted very good.

Ducks are cool. When cooking soup, remember to use highly distilled liquor, Huasan liquor, etc. , not cooking wine. Highly distilled liquor can better flavor duck soup. If the old duck is pressed in a pressure cooker, it needs to be aerated for about 20 minutes, then turn off the fire and stew there, and naturally it will be out of breath. If you stew in a pot, it will take about an hour and a half, and then put 2 grams of monosodium glutamate and 2 grams of chicken essence into the pot. Two small pieces of ginger can be added to the stew a few minutes before cooking, which can effectively remove the fishy smell. When washing the duck, the blood clots and fascia in the stomach must be removed, and the loose hair on the wings and legs must be removed, which is the basis for ensuring that the duck soup is not fishy.

Konjac roast duck is a special Sichuan dish, which is made of konjac and duck. The dishes are red and bright, the konjac is soft and tender, the duck is fat and crisp, the taste is salty and fresh, and it is spicy and fragrant. When the old duck soup is cooked, it smells fishy. You can soak dried tangerine peel or onion ginger in water and add some cooking wine to the soup. The smell of the old duck mainly comes from its ass. I suggest you clean up its ass when cooking, throw it as much as possible, and don't worry about wasting ingredients.

Of course, some seasonings can also remove fishy smell, but stew is not recommended. Personally, I think the soup is still original.