Most people's understanding of this delicious dish of duck begins with old duck soup. Eat it first and then rinse it. Duck meat is soft and rotten. In fact, ducks have a long history, such as old duck pot, Zhijiang duck in Hunan cuisine and ginger duck, which are all well-known delicacies. Ducks are fishy, and the bad smell will be heavier if they are not handled properly. If the old duck wants to be delicious, the most important thing is to remove the fishy smell and enhance the fragrance. When stewing the duck, the following points should be done: < P > 1 Remove the tail? There is a fishy gland on the tail of a duck, which needs to be removed. The best way is to chop off the tail directly.

2 soak in water? Ducks are chopped and soaked in clear water to remove blood.

3 blanching treatment? Put duck meat in a pot with cold water, add proper amount of cooking wine and ginger slices, and blanch it to boil out some of the oil in sebum and reduce the odor.

4 fire stir-fry? Under the action of high temperature, duck fat will be secreted, which will make duck skin tighten, duck meat change color and protein solidify, thus achieving the effect of removing foreign flavor and enhancing fragrance.

5 spice? Old ducks have a lot of oil, so it is necessary to add dried Chili and spicy sauce (or Pixian bean paste) to suppress the fishy smell of ducks. Spices such as pepper, star anise, cinnamon and fennel will also be used to cook with oil to produce a unique flavor, which will increase the fragrance and spicy taste of soup and make duck meat more mellow and rich.

6 cooking liquor? Liquor has the function of disinfection and sterilization, and volatilizes alcohol dehydrogenase aroma at high temperature, which plays the role of removing fishy smell and increasing the flavor of liquor.

7 stew temperature? Ducks in the next year need to be stewed for a long time, and it takes about 45 minutes to be soft and rotten. The time is short, and the meat is not delicious yet, so the heat is very important. Pay attention to the stew for a long time.

Production process:

1. The old duck removes the esophagus and fishy glands, cuts them into pieces of about 4 cm, and soaks them in clean water for about an hour.

2. Wash the onion and cut it into sections, peel the ginger and cut it into pieces, change the garlic into small pieces, and wash the shallot and cut it into chopped green onion for later use.

3. Put a proper amount of water into the wok on fire, add a little cooking wine and a few pieces of ginger, and add the duck to blanch. After boiling over high fire, skim the floating foam, cook for about two minutes, remove and drain.

4. Wash the duck pieces with clear water to remove the floating foam on the surface.

5. Heat a wok, add a little salad oil, add onion, ginger and garlic to saute until fragrant, add pepper and aniseed to saute until fragrant, then add Chili sauce to saute until red oil, and then add thirteen spices and dried peppers to saute until fragrant.

6. Add the duck meat pieces and stir-fry for three minutes until the duck meat changes color. Cook a little white wine, and continue to stir-fry to make the white wine volatilize at high temperature.

7. Add cinnamon and fennel and stir-fry evenly, then add Donggu soy sauce and stir-fry until fragrant.

8. Pour half a bottle of beer, add a proper amount of soup stock (clear water is also acceptable), wipe the duck, boil and skim off the foam.

9. Add salt, monosodium glutamate, chicken essence and pepper to taste, and add soy sauce to color.

1. Cover the lid and simmer for about 45 minutes until the soup is thick.

11. Put the stewed duck in a casserole and sprinkle with chopped green onion. Tips for making

1. When killing ducks, drain the blood as much as possible, clean up the blood clots and fascia thoroughly when cleaning, and remove the duck hair from all parts of the duck, which are the main sources of the fishy smell of duck soup. There are two pork-liver-colored peas at the tail end of the duck, which have a strange smell and must be cut off.

Second, ducks in my hometown will have a lot of grease. I suggest frying them for a few more minutes, so that the grease can be forced out and the greasy feeling can be reduced. Spices are added to suppress the fishy smell of ducks, and the volatile aroma of spices can make the soup more delicious and the duck meat fresh and fragrant.

Third, it is more troublesome for ducks to depilate, and there are many small villi. First, blanch them with 7-degree hot water to remove the big villi, and the small villi can be removed by burning. Such as operating on a gas stove or lighting with high-alcohol liquor.

4. Before the duck is stewed, put it into the pot with cold water and boil it with strong fire. Keep the fire strong to make the blood foam in the duck overflow. Be sure to skim the blood foam floating on the surface and skim it several times until the soup is clear. After cleaning the blood foam, add ginger slices, and more ginger must be put, which can better remove the fishy smell and neutralize the coolness of duck meat. Spicy, white wine and beer are all added to further remove the fatty feeling and fishy smell of duck meat, and several ways need to be combined to achieve the effect that duck meat is tender and juicy, not firewood and not fishy.

5. If the duck is fat, you can add ingredients, such as potatoes, radishes, dried beans, dried zucchini, etc., to stew together, which can absorb some oil and increase the taste of the dish.

This is the end of my answer to the question of how to stew delicious old ducks. I hope it will help the subject.