The first: blanching method

This is our most common deodorization method, the fresh duck clean, be sure to wash the viscera inside the blood clots blood foam, cut blocks, cool

Water in the pot, add a little wine or white wine can be, ginger, high-fire boil, not long to cook up, in the cool water rinse, which

Such as you can add some spices burned out, on the will not be fishy.

Second: white vinegar immersion method

This method is not common, but also more effective, but also the fresh duck cleaned and cut into pieces, wash a few more times, wash away the blood, in

With cool water with a spoonful of white vinegar, stirring well, the white vinegar water must be soaked duck block cover, soak for 30 minutes after the salvage

Come on, wash several times again with water, it will not have a fishy odor. There will be no fishy odor.?

The third method: lemon deodorization method

The duck washed and cut into pieces, squeeze out the fresh lemon juice, give the duck a full-body massage, at least five minutes or more, so that

Lemon juice can penetrate into the duck meat, to play a deodorization role. Also with the role of white vinegar, the duck meat has a lemon fragrance, fishy

eliminated.?