1, handle ducks correctly

When you kill a duck, you should bleed as much as possible. Also, when cleaning, pay attention to thoroughly cleaning blood clots and fascia, and try to remove duck hair from all parts of the duck. These are the steps to make duck soup delicious and not fishy, especially duck blood and residual duck hair, which are the main sources of the fishy smell of duck soup. Also, there are two peas of pig liver color on the duck's tail, which have a strange smell and must be cut off.

2. Don't use foreign duck in duck soup.

It is best to use old duck, water duck or local duck for duck soup, and never use foreign duck. Foreign duck meat is fatty, which is more suitable for frying or braising in soy sauce. It is fishy and very greasy when used to make soup. An old duck is a duck whose growing period is more than one year. Its meat is old, but its fat content is low, and there is more calcium in its bones. Used to make soup, it is not fishy and has a strong aroma. It is very suitable for stewing old fire soup, and the soup is delicious.

Among the three kinds of ducks: old duck, water duck and local duck, the water duck is the most suitable for duck soup, because it has tender meat, small skeleton and low fat content, and the stewed duck soup is the most delicious and refreshing.

3. Put sugar first, then salt.

Heat the oil, add onion, ginger, garlic and pepper, stir-fry until fragrant, and add duck meat. Continue to stir fry and add sugar. Put sugar as soon as possible after paying attention to duck meat. Be sure to put sugar before salt. Because sugar can go deep into duck meat to remove fishy smell. Put the salty things first. As soon as the duck shrinks, sugar can't get in, and it can't get fishy. The amount depends on your own preferences.

4, duck lemon bath

Give ducks a lemon massage bath with the pulp and juice of half a lemon for at least 5 minutes. Lemon bath is the key to remove the fishy smell of ducks.

5. Pour out the first fried soup.

The wok is on fire, just pour the duck pieces in and stir fry. The soup that was fried a minute ago should be poured out. By doing the above two steps, the fishy smell of duck meat will be removed a lot.

Step 6 cook with garlic and vinegar

Add a teaspoon of vinegar to garlic cloves and boil in water. Add the washed duck and cook for a while to remove the blood foam. The ducks treated in this way are guaranteed to have no fishy smell at all.

7. Add cooking wine after soaking.

Wash the duck, soak it in clean water for half an hour to "wash away the blood", and add about 5 kilograms of water to the pot. Add cooking wine, ginger, onion and a little pepper and salt. Then cook with high fire for 20 minutes to skim the floating foam, and then cook with low fire for about half an hour, so that the fishy smell of the treated duck is removed.