1. How to remove the fishy smell from stewed duck

1. First cut the duck, remove the claws, head, legs and other large parts and set them aside. Stew the duck and put them aside. Keeping them separately will make them more fragrant and more appetizing. Then cut the rest into chunks with a knife.

2. Next, put the oil in the pot. After the oil boils, put the cut duck meat into the pot and stir-fry. Some people will ask how to stew duck and fry the duck. ?Yes, this is how to remove the fishy smell of duck, but remember not to fry it until it is cooked, otherwise it will really become fried duck.

3. After the duck is all hot, add chopped green onion, salt and soy sauce. Remember not to add too much, otherwise the stewed duck will not taste fresh. Fry until about 2 to 3 minutes done. Then you can put it in the pot and stew it, ensuring that there is absolutely no fishy smell after it comes out of the pot.

Duck

2. How to make duck soup without fishiness

1. It is best to use old duck for duck soup, never use foreign duck, foreign duck It is fatter and more suitable for stir-frying or braised. It is fishy and very greasy when used to make soup.

2. Old ducks are ducks that have a growth period of more than one year. Their meat is older, but they have less fat content and more calcium in their bones. They are not fishy when used to make soup, but also have a strong aroma. , very suitable for stewing Laohuo soup, the soup is fresh and delicious.

3. When cleaning the duck, the blood clots and fascia in the duck's abdominal cavity must be completely removed, and the scattered duck feathers on the duck's wings and legs must be plucked out. This is to ensure that the duck soup is not fishy. basic elements.

4. Before stewing the duck, marinate it with a small amount of seasoning, put it in the pot with cold water, and bring it to a boil over high heat. Keep the fire high so that the blood foam in the duck overflows. Be sure to remove the layer of blood foam floating on the surface. Skim it clean, and skim it several times until the soup is clear.

5. After skimming off the blood foam, add ginger slices. You must add more ginger, which can better remove the fishy smell and neutralize the coolness of the duck meat.

6. Duck is cool in nature. When making soup, remember to use strong shochu, Sanhua wine, etc. Do not use cooking wine. High shochu can better flavor the duck soup.

Duck

3. How to stew duck soup without being greasy

1. Choice of duck

You can choose old duck or duck for stewed duck soup. Teal or native duck, but try not to use foreign duck, because foreign duck is usually greasy and has a strong fishy smell, so it is more suitable for making raw fried duck cubes or braised duck cubes.

Among the three types of ducks: old duck, teal duck and native duck, the teal duck is the most suitable for stewing duck soup, because the teal duck’s meat is relatively tender, its frame is small and its fat content is relatively low. The stewed duck soup is the most delicious and refreshing.

2. Handling of ducks

When killing ducks, try to drain all the duck’s blood. When cleaning, you should also pay attention to thoroughly cleaning the blood clots and fascia, all parts of the duck body. The duck feathers should also be removed as much as possible. This is a key step to make the duck soup delicious and not fishy. In particular, the duck blood and residual duck feathers must be cleaned up. They are the main source of the fishy smell of the duck soup.

Of course, the released duck blood cannot be thrown away. It is very delicious to make fried duck blood with garlic sprouts or duck blood vermicelli soup.

3. Fried duck pieces

After cleaning the duck and cutting it into pieces, do not use it directly to stew duck soup, but first fry or stir-fry the duck skin. This step can not only add flavor to the duck soup, but also force out the fat in the duck skin, thus making the duck soup fragrant but not greasy.

When frying or frying duck pieces, in order to prevent the duck skin from sticking to the pan, you can first pour a little oil into the pan and shake the pan to let the oil cover the walls of the pan.

After forcing out the fat from the duck skin, remember to put in a piece of old ginger that has been smashed and stir-fry until the aroma is released, and then pour in a little high-strength shochu, Erguotou liquor or Sanhua wine, etc., which will make it more delicious. It effectively removes the fishy smell of duck meat and also adds fragrance to duck soup.

4. Skim off the fat

After frying the duck pieces, you can add water and stew. During the stewing process, fat will continue to surface. At this time, use a small spoon to skim off the fat from time to time until the duck soup is very clear. This is also a key step to ensure that the duck soup is refreshing and not greasy.

Don’t throw away the skimmed fat, it tastes great when used to stir-fry vegetables.

5. Add ingredients

After skimming off the fat, you can also add some greasy ingredients, such as a few pieces of tender corn, which will not only make the duck soup more nutritious. It is rich, and it also removes greasiness, making the duck soup more refreshing and delicious.

Also add an appropriate amount of sour radish and stew it into a soup. This is the refreshing and appetizing sour radish and duck soup.