Duck meat is one of the most indispensable delicacies on our table. It is also an excellent tonic food. It is rich in protein, unsaturated fatty acids, vitamins, as well as a variety of trace elements and fat content. Very little. Duck meat is sweet and cool in nature, which is especially suitable for consumption in dry autumn and winter. It can not only relieve the adverse symptoms of internal heat in autumn and winter, but also nourish the body. You don’t have to worry about getting fat after eating it.

The nutritional value of duck meat is so high. I believe many people like to eat it. However, if it is not handled properly before cooking, the cooked duck meat will have a strong fishy smell. So how to handle duck meat? How can meat be both delicious and without fishy smell? A sister would like to share a little tip with you, that is, when cooking duck meat, you should remember to "soak once and release it 3 times". The duck meat produced in this way will be delicious and soft without any fishy smell. Let's take a look at how I cook it.

Ingredients

Half duck, appropriate amount of ginger, appropriate amount of tangerine peel, appropriate amount of garlic

One spoonful of cooking wine, one spoonful of light soy sauce, one spoonful of oyster sauce, dark soy sauce A spoonful

Method

Step 1: 1 Soak: ① Add flour and soak half the duck, chop into small pieces, wash with water several times, rinse well, drain the water and pour in Fill a large basin with water, then add a spoonful of flour and soak it for 10 minutes. After soaking, wash it twice and drain it. The flour can absorb the blood in the duck meat, so that all the blood and dirt are clean.

Step 2:

Put the clean duck meat into a pot under cold water, add an appropriate amount of ginger slices and a spoonful of cooking wine, bring to a boil and blanch for two minutes, then skim off the foam after blanching. , take it out, rinse it in clean water and then drain it.

Put 3:

① Add cooking wine to blanch the water. Adding cooking wine can not only increase the aroma but also remove the fishy smell

② Add more ginger when cooking duck meat. Ginger, ginger can remove the fishy smell and stimulate appetite. Duck is cold, so cooking with ginger can also combine the coldness of duck meat.

③Put in tangerine peel. The tangerine peel can remove the fishy smell and miscellaneous smell very well, making the duck meat taste particularly delicious and without fishy smell.

Step 3: Pour the blanched duck meat directly into the pot without adding oil. Fry the duck skin side down over low heat until the duck fat is cooked out, then stir-fry until it changes color. Stir-fry ginger slices, shredded tangerine peel and garlic slices, add a spoonful of light soy sauce, a spoonful of oyster sauce and a spoonful of dark soy sauce.

Step 4: Stir-fry until browned, then pour into a casserole, add hot water to the level of the duck meat, bring to a boil over high heat, then turn to low heat and simmer for 30 minutes. Don't stew it dry, leave some soup, add green and red chili peppers and stir-fry for one minute before serving.