Wenzhou nourishing old duck soup practice

1.

Duck is delicious, the hair is more difficult to deal with, the duck body surface, especially on the wings there are a lot of hair follicles, these hair follicles black is very much affecting the appetite, to use a small clip a root carefully plucked out, so that the fishy flavor will be removed a lot. But this step is a bit time-consuming, must be patient, you can watch TV while getting.

We will be duck hair are clean, you can make, the duck will be cleaned and chopped up, not directly into the pot on the stew, and some people feel that should be blanched, that there is a lot of blood in the duck meat, blanching becomes clean, the statement is right, but really do so on the wrong, because blanching the duck meat will become hard, then again for stewing, the duck meat will not be tender, the nutrients are also lost! So blanching is the wrong way, not to mention directly into the pot of stew, so that the soup will be made out of fishy flavor will be very heavy, no way to drink.

2.

In fact, to remove the fishy smell of duck, the practice is very simple, will be chopped duck block rinsed a few times, put into cold water, sprinkle some salt into it, mix well, soak for ten minutes, wash again, so that all the blood out, so wash the duck will be very clean, not afraid to hide the blood water, wash, put the duck block block into a large bowl. Add an appropriate amount of wine, marinate for half an hour, so that the fishy flavor is further removed.

3.

While soaking the duck, let's deal with the side dishes, cut the corn into pieces and then cut into four pieces, carrots cut into pieces of hobnail, yam peeled and cut into hobnail pieces of spare.

4.

Add a little oil to the frying pan, heat it up, put the ginger slices into the frying flavor, and then pour the soaked duck pieces into the pan, fry until the surface of the duck meat is slightly browned, then you can get out of the pan.

5.

Steamed duck pieces poured into the casserole, add half a pot of water, remember to add enough water at once, can not be added halfway through, and add the water is best hot water, so that stewed out of the soup will be more rich and fresh, both of these two points are also very important, do not do it wrong.

6.

Set the soup key, the entire soup program is two and a half hours, to drink a strong duck soup, spend some time is well worth it.

7.

There is still an hour left, you can pour all the side dishes into the pot together with the stew, the old duck's subcutaneous fat is more, with some vegetables, you can reduce the greasiness of the soup, at the same time meat and vegetables with a more balanced nutrition.

8.

After the end of the soup program, add salt seasoning can be out of the pot, remember to simmering soup, salt must be the last to put, so that the taste of the meat will be soft and tender.

The nourishing old duck soup finished picture

Cooking tips

With this method of stewing duck soup, not only to save time and good, stewed out of the duck soup a little bit of fishy taste is not it, the soup's fresh flavor is enough, the taste is good. My children can drink a big bowl every time, the future stew, directly with salt to clean it, than blanching to make out of the soup is too good to drink. Stewing duck soup, blanching is a big mistake, so do the right thing, chicken soup fresh flavor is really fragrant! Try it.