Duck meat blanching with cool water or hot water? How long to marinate to effectively remove the fishy flavor inside? Home duck water must be cool water into the pot, if it is boiling water into the pot, the meat will be due to heat surface protein coagulation, inside the blood stains are not easy to discharge, then blanch out of the meat will be more and more very fishy. Lime in addition to the fishy method; take half of the fruit of the lemon and fruit juice, rubbed in the goose meat, back and forth evenly pushed at least 5min above; will be out of the family duck too much water thrown away, frying pan easy to get on the fire does not refueling, and immediately put in the lemon marinade a little bit of goose meat stir fry.

Washing water in addition to fishy method; duck's tail end two sorrows have 2 liver-colored meat beans, there will be a strong smell, must be removed before cooking; duck into the washing water soak for about half an hour, this can be removed from the fishy smell of goose meat.

Rice wine, vinegar, ginger deodorization method; after cleaning the goose, add appropriate amount of wine and vinegar marinade for 20min; add ginger slices and drowned goose in cold water and boil together, in addition to cook down the blood. Garlic Vinegar Poria deodorization method; after the goose is cleaned, add 2 cloves of garlic and a teaspoon of vinegar, and boil it in proper clear to get rid of the blood froth that is boiled down; add osmanthus sugar, Poria and a certain amount of cold water to the processed duck and boil it until boiling.

Seasoning simmering deodorization method; will chop a good bit of goose meat cleaning, put into the pot, add rice wine, sugar, cooked peppercorns grains, ginger froth, dongzhu and plenty of water, so that the goose meat thoroughly immersed in the seasoning water, simmering for an hour; before starting to add a proper amount of cooking vinegar, after starting to sprinkle the top of the pan with shanlai.

Shot out of the pot, pour cold water in the pot, cold water when the goose into the pot, followed by shot to the duck blanching. Folks need to pay attention to the duck meat blanching must be used in cold water, that can make the goose meat slowly heat, can only be this one of the dirt and goat stink removed, blanching mountain spring water after fishing up and draining water reserved.

Another pot, in the pot pour into the vegetable oil, oil burning after the ginger into the pot burst pot out of the aroma, and then put the goose into the pot to carry out the stir-fry. The pan and then put into the onion again stir-fried, and then put into the salt, rice wine, soy sauce king to the duck meat color again stir-fried, in the pot to add an appropriate amount of cold water, cover the pot and gradually stewed duck meat twenty minutes up and down, stewed after the potatoes into the pot to cover the pot and stewed for ten minutes up and down, so that a plate of aroma and crisp, and are still no sheep taste of stewed potatoes stewed duck on the get done.