The key step 1 in the delicious stewed old duck is often omitted. How to make duck delicious without fishy smell? Stewed duck meat, deodorization is the key. How to remove the fishy smell of duck meat by stewing old duck? Four steps to remove fishy smell To make delicious stewed old duck, the important step of 1 is often omitted. No wonder the goose smells heavy: 1, clean up. Chop better pieces of duck, be sure to clean them up, at least 3-4 times, until the tea soup is clear. 2. soak. This step is the most important step to remove the fishy smell of duck meat, and it is also a step that many people often omit. Clean up the duck pieces, the internal structure of the meat has more bloodshot, especially fishy, so it must be soaked and removed. A certain amount of cold water should be soaked for at least 2 hours, and the fish tank needs to be changed 1-2 times. 3. Drowning. Heating is the most powerful equipment to remove the fishy smell. When duck is cooked, be sure to put cold water in the pot. 4, explosion pot. Boil the oil so that the sauce smells like soy sauce. At this time, put the goose pieces into the pot and color them. With the evaporation of rice wine and the hot pot, the goose pieces are not only fishy, but also have a strong sauce flavor.

The production technology of stewed old duck in iron pot is 1, and the old duck 1 or above is used, with a net weight of about 2500 grams, at least about four or five kilograms. Cut the goose into pieces with a thickness of 4cm and wash it for 2-3 times until the tea soup is clear.

2. Put the washed goose into a relatively large kitchen sink, pour a certain amount of cold water and soak for more than 2 hours. If there is a lot of blood in the middle, it is necessary to change the water in the fish tank 1-2 times to ensure the actual effect of soaking. Pick up the soaked goose, drain the water, cut 35g onion, 20g ginger, 20g garlic paste, and garlic 10g (optional).

3. Use a larger pot, pour a certain amount of cold water into the pot, and remember to put the cold water into the goose block to avoid the surface collapse of the goose block after being heated by boiling water, and the internal structure of the goose meat is completely locked by blood, endangering the actual deodorization effect. When the popularity heats up, the blood foam produced by continuous dialing with a colander in the middle will avoid sticking to the surface of goose meat and endangering the fishy smell. Soak for 5 minutes after the water is boiled, pick up the goose pieces and control the water content.

4. Pour 40 grams of cooking oil into the pot. When the temperature is 40% hot, first add 2 star anises and a small piece of cinnamon 1, about 5 grams, and fry it into a strong aroma. Add 5 slices of ginger, garlic, Dongru and Alpinia officinarum, and stir fry again. Pour in 30 grams of soy sauce, stir fry and remove the beany smell of soy sauce. Add the drained goose meat, stir-fry until the duck meat appears attractive sauce red, and cook 35g rice wine. With the evaporation of rice wine, the goose will be deodorized again.

5. Pour in 10cm hot water without goose meat, stew, and then simmer for 20 minutes until the goose meat is perfect, and constantly skim off the secondary mineral foam in the middle. Season gradually, add 5g soy sauce, 15g oil consumption, 6g salt, white sugar or old rock sugar 10g, and 0.5g white pepper, and cook for 20-30 minutes until the goose is soft and rotten. Stop fighting, add 3 grams of chicken essence or chicken essence powder (optional), and sprinkle with vanilla to enhance the umami flavor.

6. Put the stewed goose into the soup bowl and enjoy it while it is hot. The old duck cooked like that is soft and rotten, mellow and pleasant, and has a strong sauce flavor. Whether it is a key banquet or a Chinese New Year holiday, it is a delicious and pleasant key soup.