The first: blanching method

This is our most common deodorization method, the fresh duck cleaned, 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, so you can add some spices! burned out, it 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 times, wash away the blood, in 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, and then again, wash with water a few times, there will be no fishy flavor.

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

The fourth method: wine marinade method

Wash the fresh duck to remove the blood and water and cut the block, cleaning the duck, the duck must be thoroughly removed from the abdominal cavity of the blood clots, fascia, and the duck wings, leg root parts of the sporadic duck hair plucking, which is to ensure that the duck is not fishy basic elements. Add seasoning wine or white wine and mix well, ginger and soy sauce and mix well, marinate for 30 minutes, and then burn out with a variety of spices, there is no fishy flavor. It is best to marinate with white wine or shochu, so that the effect is good.

The fifth method: spices burning

Generally blanch the duck or marinate after the duck meat for stir-frying, be sure to dry the duck water after frying, add star anise, peppercorns, cinnamon, strawberry stir-frying out of the flavor, fried, after joining an appropriate amount of beer and water together to burn out, so that out of the duck meat is thick and fishy, plus beer not only to go to the fishy flavor, but also to be more tender and delicious, the duck can be more tender and delicious. can be more tender and delicious, duck is not good to burn, beer can save burning time, beer roast duck that is absolutely match.

Generally buy duck before, to think about is stewed or burned to eat, because each duck species, practice is not the same, the old duck suitable for soup, duckling and duck and Yang duck is more fat, more suitable for raw fried or braised, in the treatment of duck, burn when you must add spices, star anise, pepper grains, ginger, cinnamon, etc., this is a must to fishy flavor spices, then, do it out of the duck meat is not fishy, especially the Fragrance rich and delicious too.