1. Tips for making old duck stew

When making soup in a hotel, there is a saying: "It is not fresh without chicken, and it is not fragrant without duck." So the soup made from duck meat is stewed It should be rich in flavor, but duck meat has a big disadvantage, that is, it has a particularly strong fishy smell. If not handled properly, cooking methods such as braising and frying cannot suppress this taste, let alone stewing it. So the fishy smell is very strong. If you want to make a good old duck soup, you must have ingredients and a fishy smell.

(1) Choose Laoya

The staple food of Laoya soup is Laoya, so the selection of Laoya is definitely very important. Due to the different growth time, meat quality, and nutritional content of old ducks and young ducks, the soup they make will definitely taste different. So how to choose old ducks?

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

2. Touching mainly refers to touching the sternum and esophagus. Because the old duck eats more food, the esophagus will become thicker and harder, so the old duck's esophagus is hard, and so is the sternum, and vice versa.

3. Well, this mainly depends on the weight. Generally, the meat of old duck is firm, so it is heavier when it is about the same size.

②Preparation of ducks

Generally when buying ducks, merchants will clean them and chop them directly. However, if you buy a fresh live duck, you have to take one more step, that is, roast it, because the duck also has a lot of fluff that is difficult to observe with the naked eye. If not cleaned, the quality of the soup will be affected.

1. After buying the duck, roast it on the fire first. The main purpose is to burn off the down on the duck meat, especially on the inside of the wings and legs. Inconvenient to handle and easy to miss. (This step can be omitted for chilled duck)

2. After the outside of the duck is processed, the internal organs and inedible parts should be removed. In addition to the fact that duck buttocks are poisonous and cannot be eaten, it is also best not to use the skin on the neck because there are many lymph nodes and this area is dirty.

3. After washing the duck, chop it into pieces, then soak it in water for a while. Add white vinegar to the water, mainly to soak the blood out of the meat and remove the fishy smell. (If it is stewed whole duck, soak the whole duck)

③ Blanch it and fry it.

It’s not that many people don’t like stir-fry, they think the soup will be delicious. The soup that is stewed after stir-frying will be very milky and fresh, and the soup that is stewed directly without stir-frying will be very refreshing. Each has its own merits. But I think stir-frying is not only for the milky white soup, but also to remove the fishy smell, because stir-frying can dry out the moisture in the meat, make the duck dry and fragrant, and make the stew more fragrant.

1. Boil the water in the pot, put the duck in cold water, and cook over high heat. If there is any foam, pop it out immediately. When there is no foam in the blood, pour it out, wash it with clean water and drain it. (Blanching of meat is usually done in cold water. Hot water will make the meat tight, so the blood cannot drain out. Pour it out and wash it to wash away the remaining blood foam on the surface of the duck meat.)

2 .Heat the oil in a hot pan, add the duck meat, and stir-fry over low heat until the duck meat is browned. (The fire should not be too high, otherwise it will easily burn the pot)

④ Stew the soup.

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

1. Stir-fry duck meat, add appropriate amount of water directly, bring to a boil over high heat, pour into the pot, and bring to a boil over high heat. At the beginning, continue to beat the foam. When there is no foam, turn to low heat, keep the water surface splashing, and simmer for about 2 hours. (Boiling the soup in the pot can shorten the boiling time of the water in the pot, and it will appear milky white when stewing)

2. If you want to add supplementary food now, just add it and stew it with the duck meat, but some ingredients cannot be added If it is too early, put it later, such as red dates, wolfberries and other easy-to-cook foods.

The above is the basic process of Laoya Clay Pot and the tips you need to pay attention to when making it. In fact, stewing is mainly about dealing with the fishy smell in the early stage, and then paying attention to details and mastering the time and temperature during stewing.

Old duck soup is a special nutritious soup suitable for summer consumption. It is characterized by delicious taste, refreshing and not greasy, and it also has the effect of strengthening the spleen and appetizing. So it is just right to stew a pot of old duck soup on a hot summer day. However, there are many ways to stew old duck soup, and the methods are similar. Here is a common recipe for old duck soup.