Old duck soup is a very nourishing soup. The so-called tonic means that the nutrients are mainly light and nourishing yin, and it is very suitable for drinking old duck soup in summer and autumn. Because the weather is still hot and rainy after autumn, the heat and humidity make everyone's spleen and stomach uncomfortable, leading to loss of appetite. So we can stew some old duck soup at this time, which can help us nourish our bodies.

Should I blanch the old duck soup first? I am always confused and wrong. No wonder the smell is so strong.

As we all know, ordinary meat smells of blood, and duck meat is no exception. To get rid of this flavor, it will involve a question, that is, when stewing the old duck soup, do you want to blanch it first? I was always confused and made a mistake. As a result, the taste was so strong that a good pot of soup was ruined. Later, after consulting an experienced old chef, I knew that I had to blanch the old duck first.

The purpose of blanching is to remove the bloody smell and part of the fat of the old duck, but I always get it wrong. I washed the old duck directly with clear water and stewed it. In this way, the stewed old duck soup is very fragrant, so this step of blanching cannot be omitted, and cold water must be used when blanching. You need to pay attention to the method if you want to stew the old duck soup with tasteless meat.

First, gut the old duck, cut it into small pieces, rinse it with clear water, and then blanch it with cold water. When blanching, you can add some ginger slices to the pot, and the fishy effect is better. After blanching, rinse off some floating foam on the surface of duck meat with hot water. After blanching, it is recommended to stir fry in the pan and stir fry the excess oil until it is half cooked. Fried duck tastes better.

Then pour in a big bowl of clear water. The water should not be all duck meat, and cold water should not be added in the middle, so the water must be added at one time. Then add ginger slices, scallion and a small amount of cooking wine and boil it with high fire. White radish can play a complementary role in nutrition after being cooked. White radish has the effects of clearing lung and moistening throat, detoxifying and promoting fluid production, and the combination of the two is better.

After adding white radish, turn to low heat and simmer for more than 30 minutes. By this time, the duck meat was almost rotten. Then add some salt and white pepper to taste. After turning off the fire, stew the porridge 10 minutes and take it out. Sprinkle some chopped green onion to add flavor after cooking.

Therefore, when stewing the old duck soup, remember to blanch it first, then fry some oil, and finally add water to stew it, so that the stewed old duck soup basically has no fishy smell and is not greasy at all. Have you learned?