Hotel to make soup, there is a saying: "no chicken is not fresh, no duck is not fragrant." So the duck stew should be rich in flavor, but duck meat has a big disadvantage, that is, its gross fishy flavor is particularly heavy. If not handled well, braising, deep-frying and other cooking methods can't suppress this flavor, let alone stew. So the fishy flavor is very heavy. Want to make a good old duck soup, there are ingredients also fishy flavor.

(1) choose old duck

The staple food of old duck soup is old duck, so the selection of old duck is definitely important. Old ducks and chicks because of the difference in growth time, meat quality and nutrients, the taste of the soup made must be different, so how to choose the old duck?

1. Look, look at the duck's skin color, foot color, and foot pads. Generally the skin of the old duck is yellow, the feet are dark yellow, because it has a long growth cycle and thick oil. The thicker the foot pads, the older the duck. If the skin color is white and the feet are light yellow, it means it is a tender duck.

2. Touch, mainly means touching the breastbone and esophagus. Because old ducks eat more food, the esophagus will become thicker and harder, so the esophagus of old ducks is hard, so is the sternum, and vice versa.

3. Well, this mainly depends on the weight. Usually old ducks have firm meat, so they are heavier when they are almost big.

②Processing of duck

Generally when you buy ducks, the merchants will clean them and chop them directly. However, if you buy a fresh live duck, you still have to take one more step, which is to burn it, because there are also a lot of fluff on the duck that is hard to observe with the naked eye. If you don't clean it, it will affect the quality of the soup.

1. After the duck is bought, it is first put on the fire. The main purpose is to burn off the down on the duck meat, especially the inside of the wings and legs. It's not easy to handle and is easily missed. (Chilled duck can omit this step)

2. After the outside of the duck has been processed, the internal organs and inedible parts should be removed. In addition to the duck butt, which is poisonous and inedible, the skin of the neck is best avoided because of the many lymph nodes and the dirtiness of this location.

3. After the duck is cleaned, it should be chopped into pieces and put in water to soak for a while, with white vinegar in the water, mainly to soak out the blood in the meat and remove the fishy odor. (If you are stewing the whole duck, soak the whole duck)

③Blanch it and fry it.

Many people do not dislike stir-frying, thinking that the soup will be very refreshing after stir-frying. Stir-frying and then stewing out of the soup will be very creamy, do not stir-fry directly out of the soup will be very refreshing, each has its own merits. But I think stir-frying is not only for the creamy soup, but also for the deodorization, because stir-frying dries out the moisture in the meat, making the duck dry and fragrant, and making the stew more flavorful.

1. Boil the water in the pot, put the duck in cold water, and then cook it over high heat. If there is floating foam, beat it out in time. When there is no floating foam in the blood, pour it out, clean it with water and drain it. (Blanching meat is usually done in cold water; hot water tightens the meat so the blood doesn't drain out. Pour out for washing, wash off the surface of the duck meat residual blood foam.)

2. Heat the oil in a hot pan, add the duck meat, stir-fry over low heat, stir-fry until the duck meat is browned. (The fire can not be too big, otherwise it is easy to burn the pot)

④Stew soup.

This is the last and most critical step. The first step is mainly dealing with deodorization. The key to this step is time and temperature control.

1. Stir fry the duck meat, directly add the right amount of water and boil over high heat. At the beginning of the time to continue to fight to remove the foam, no foam when turned to low heat, keep the water splash, stew for about 2 hours. (Pot cooking soup can shorten the time of boiling water in the pot, stewed in a creamy color)

2. Now if you want to add supplemental food, add it and duck meat on the line, but some ingredients can not be put too early, such as jujubes, goji berries and other easy to cook easy to cook, put it a little later.

The above is the basic process of old duck casserole and the production of small skills need to pay attention to. In fact, the stew is mainly pre-treatment of fishy flavor, and then pay attention to the details, master the time and temperature of the stew.

Old duck soup is a special nutritious soup for summer consumption. It is characterized by a delicious taste, crisp and non-greasy, but also has the effect of spleen and stomach. So the hot summer stew pot of old duck soup is just right. However, there are many different ways to stew old duck soup, and the practice is similar. Here is a common practice of old duck soup.