The fishy smell of duck soup mainly comes from the blood foam of duck. Before making, cut the duck meat into pieces and then soak it in clean water for 30 minutes to remove the blood water, which can reduce the fishy smell. Just add water to the stew, and if you burn it, give a bottle of beer, and the taste will be more fragrant. After blanching the duck in perilla duck soup, put the oil in another pot, saute ginger slices, stir-fry the duck, and then add water. After boiling, add perilla (fresh or dried), which can also remove fishy smell and prevent colds. Old duck pot with dried bamboo shoots: simple version, after blanching, add ginger slices, cooking wine (or just beer without water all the time), add old duck, dried bamboo shoots and simmer slowly. Dried bamboo shoots absorb the delicate flavor of duck meat and taste very good.

Duck is cool. When cooking soup, remember to use highly distilled liquor, sanhua liquor, etc., instead of cooking wine. Highly distilled liquor can better add fragrance to duck soup. Old duck, if pressed in a pressure cooker, should be gassed for about 20 minutes, then turn off the fire, stew there, and naturally run out of gas. If stewed in a pot, it will take about one and a half hours, and then put 2 grams of monosodium glutamate and 2 grams of chicken essence into the pot. Stewed soup can be put into two small pieces of ginger a few minutes before it is cooked, which can effectively remove the fishy smell. When washing ducks, the blood clots and fascia in their stomachs must be removed, and the scattered hairs on their wings and legs must be removed, which is the basis for ensuring that duck soup is not fishy.

Roasted duck with konjac is a special Sichuan dish, which is made of konjac and duck. The color of the dish is red and bright, the konjac is soft and delicate, the duck is fat and crisp, the taste is salty and fresh, spicy and fragrant. After the old duck soup is cooked, it smells fishy. You can soak dried tangerine peel or onion ginger in water and add a little cooking wine to the soup. The fishy smell of the old duck mainly comes from its butt. I suggest you clean up its butt when cooking, throw as much as possible, and don't worry about the waste of ingredients.

Of course, some spices can also remove fishy smell, but it is not recommended to stew soup. Personally, I think the soup is still original.