Once the duck meat is not done well, there will be a very heavy fishy odor, making it difficult to eat. But outside to eat roast duck, duck is very delicious, especially the old duck soup, that to do a delicious old duck soup the key lies in dealing with the fishy flavor, so today we will talk about a few on the old duck soup deodorization tricks.
1, duck soup is best to use the old duck, do not use duck, duck is more fat and greasy, more suitable for raw fried or braised, used to cook the soup is more fishy and very greasy. Authentic grass duck, the old hemp duck is best suited to pot old duck soup ~
2, the old duck is the growth period for more than a year of duck, meat is older, but less fat, calcium within the bone is also more, used to make soup is not only not fishy, and the aroma is strong, very suitable for stewing soup, soup fresh and flavorful.
3, cleaning duck, must be duck abdominal blood clots, fascia thoroughly removed, and to duck wings, leg root parts of the scattered duck hair plucked clean, which is to ensure that the duck soup is not fishy basic elements.
4, duck stew soup before marinating with seasonings, cold water in the pot, large fire boil roll, keep the fire so that the duck in the blood foam overflow, be sure to float on the surface of the layer of blood foam skimming, skimming a few times, until the soup is clear.
5, after skimming the blood foam, and then into the ginger, ginger must put more, can better remove the fishy gas, but also be able to neutralize the coolness of the duck.
6, duck cool, soup, remember to use a high degree of shochu, three flowers of wine and other deodorization, do not use wine, a high degree of shochu can better give duck soup fragrance.
Old duck soup practice:1, duck cold water in the pot nickel water after fishing up washed and drained
2, ready ginger, soy sauce, vinegar, green onions
3, casserole pour boiling water, add duck and green onions and ginger on high heat to boil
4, add wine, skimming foam, cover the high heat to boil for 5 minutes to turn the fire for one and a half hours
5, open to join the radish or tea tree mushrooms, etc. Turn the fire until the radish is cooked
6, try the taste of salt to taste and then turn off the fire
With the above tips for deodorizing old duck soup, to solve the problem of deodorizing the old duck soup, you can boldly make a delicious old duck soup at home.