There are too many secrets!

First: choose a duck.

You can cook old duck soup. You must use old duck. Foreign ducks are too fat to be fried raw or braised in brown sauce, and the cooked soup tastes heavy.

What is the definition of an old duck? It's definitely not Donald, but a duck that has been growing for more than a year. Its meat is older, but its fat content is less, and its bone contains more calcium, which makes it more fragrant.

Second: Wash the ducks.

Why is the old duck soup you cooked not delicious? It may be because the cleaning is not thorough. The first step in washing ducks is to remove blood clots and fascia in the abdominal cavity, and pull out the duck feathers scattered at the roots of wings and legs. This is the foundation of the foundation, very important!

Third: stew soup

Few people know that duck stew must be cooked in cold water, which is the secret of five-star chefs. Marinate it with seasoning first, then cook it with strong fire, keep it strong until the blood foam in the duck overflows, and skim the blood foam floating on the surface until the soup is completely clear.

After skimming the blood foam, add ginger slices. Ginger must be put more, which can remove the fishy smell and neutralize the coolness of duck meat, especially in winter. Besides, it must be remembered that ducks are cold. When making soup, try to use high-grade soju and Huasan wine instead of cooking wine.

These are the tips for making old duck soup.