The duck was also chosen correctly, why does the roasted duck still smell fishy?

Because something went wrong in the process of processing.

To roast duck, you need to use a lot of cooking wine.

Condiments such as ginger and green onion to remove the fishy smell.

In addition, during the processing process, some spices also need to be added to change the smell of the meat.

The duck is also selected correctly, and the roasted duck still smells fishy, mainly because of the lack of duck blanching process. First "cold blanching", that is, soak the cut duck meat in clean water to remove the bloody water; Then "hot blanching" means putting the duck meat into a pot of cold water, adding cooking wine, ginger slices, and green onions to slowly heat to drain the blood water, and boil the water for 3 to 5 minutes. Master these two steps to make duck meat no longer fishy, tender and delicious, spicy and spicy.

There are several reasons why roast duck has a fishy smell: one: the duck is not slaughtered properly, the bloodletting is not clean, and the tail gland is not removed.

Two: The duck is not pickled, and the pickling is not in place. Many people start to aerate, blanch, and epithelial water after killing ducks, and there is still an important step before these steps, that is, to marinate the duck properly and remove the fishy smell of the duck itself.

If the duck is slaughtered improperly and the bleeding is not clean, the duck body will produce a bloody smell, and the marinating will not affect the seasoning, so the amount of filler should be increased.

It's normal for ducks to have a fishy smell, they all say that the duck is old, and it should be treated before cooking, and cooking wine and ginger can't be missing.

Ducks all smell fishy. Maybe you didn't suppress the fishy smell.

There are so many ways to make duck meat, and here are a few good ways to do it for your reference:

Sauerkraut duck Ingredients: about 750 grams of half duck, 250 grams of pickled radish, green onions, ginger slices, Shao wine, salt, pepper, and peppercorns.

Method: 1 Wash the duck, cut it into pieces, blanch it in a pot of boiling water, and wash off the blood foam; Wash the pickled radish and cut it into cubes.

2 Put the wok on the fire, fry the shallots, ginger and radish after the visit is hot, add the fresh soup, put the duck pieces, Shao wine and peppercorns.

3 After the duck is stewed, pick out the green onion and ginger and add salt to make it salty.

Ginger shredded sauerkraut duck Ingredients: 600 grams of duck meat, 200 grams of sauerkraut. Seasoning: 1/2 tablespoon refined salt, 1 tablespoon monosodium glutamate, 1 tablespoon Shao wine, 5 cups of hot boiled water, 2 green onions, 4 tablespoons of shredded ginger.

Preparation: 1 Cut the duck into small pieces, shred the sauerkraut, and cut the green onion into sections.

2 Put duck pieces, sauerkraut, shredded ginger, green onion, refined salt, monosodium glutamate into a large pot, then pour in five cups of hot boiling water and heat on high for 20 minutes. Sauerkraut duck broth Ingredients: 1 2 kg of sauerkraut, 1 2 ducks, 3 slices of ginger, salt.

Directions: 1 Wash and slice the sauerkraut. 2 Wash the duck and cut it into cubes, and remove the smell from the soup.

3 Add water to a boil, add duck and ginger and bring to a boil over high heat.

4 Put the sauerkraut in a medium heat and cook for 30 minutes (if you have time, cook more), add seasonings.

Beer duck recipe 1 Ingredients: half a fresh duck, a bottle of beer, soy sauce, ginger, star anise, cinnamon, pepper, sugar, chicken essence, green onion.

Preparation: 1 Chop the duck to about the size of three cups of duck. Cut the ginger into slices and the green onion into sections.

2 Put a little oil, stir-fry the ginger, put the fatter part of the duck in the oil and fry it, then put all the chopped duck into it and fry, put a little salt, and fry it all the time, stir-fry the fragrance, and then pour the oil and water into another bowl, and then pour beer into the pot, the amount of beer is to cover the duck meat, and then put in a spoonful of sugar, a little star anise cinnamon pepper (depending on personal taste). Cover the pot, simmer until the water is dry, then pour in a little soy sauce (with the added tastier), green onions, chicken essence, and stir-fry again, and you can start the pot. (If you love chili peppers, you can also put some red pepper shreds in the stew).

The duck burns out a fishy smell, because your duck fat has not been handled well. Before cooking, try to remove the fat from the duck, the roasted duck must be heavy, and the condiments should be more, especially soy sauce is very important, it is recommended to use dark soy sauce, and not less. It is best to have beer in the condiment, beer can effectively remove the fishy smell of duck, if there is no beer, rice wine should be put more, in addition to onions, ginger and garlic are absolutely indispensable.

In addition, I would like to remind you that duck is different from chicken, the more the chicken is burned, the tighter the meat fiber will become, and the taste will be very poor. Duck is the opposite, the longer the duck meat is burned, the more crispy the taste will be, and at the same time, the easier it will be for the condiment to take away the fishy smell of the duck, and the rest is the umami of the duck meat. So if you have a pressure cooker at home, chop the duck into pieces, first put a small amount of oil in the pressure cooker to heat, pour in the green onions, ginger and garlic and stir-fry until fragrant, pour the duck meat into the water after boiling, and then add beer or rice wine to make the soup flat duck meat, put salt and monosodium glutamate, and a small amount of chili.

At this time, cover the pressure cooker lid, wait for ten to twelve minutes after the pressure cooker is sprayed, turn off the heat, wait for the lid to be opened, see if the soup is too much, if the soup is more, open the lid and continue to collect the juice, if you want to put chestnuts, you can also put it in at this time, the duck meat at this time is black and bright, no need to eat, take a look and know that it is delicious. If there is no pressure cooker, put more water, cover the lid and simmer slowly over low heat, and the duck meat is rotten before it is good.

The duck is right, why does the duck still smell fishy, because the duck is right, mainly when you roast the duck, you have to add a lot of condiments, you don't add the right condiments, and then there is this duck, after the selection, you have to soak in water for about four or five hours, let the cold water pull out its smell, and the duck he made will rarely have a fishy smell.

The reason why the duck still smells fishy is that the duck is not done or is not done thoroughly before the duck is roasted. The work of removing the fishy smell of the duck skin is to put the whole duck on an open fire and burn it until the skin is oily and yellow; After the duck is offalized, washed and processed into pieces, then add cooking wine and salt, rub evenly, and leave for half an hour to remove the fishy smell; When cooking duck, adding tangerine peel, Sichuan pepper, chili, star anise, bean paste, beer, etc. is also to suppress the fishy smell. In this way, the roasted duck does not smell fishy.

The smell of roast duck is not because you picked the wrong duck, it may be because you chose the wrong stew, such as fennel, cinnamon, wolfberry, big ingredients, Sichuan pepper, nutmeg, angelica and other stewed meat ingredients are particular, not everything can be put into the duck casually. In addition to the possibility that the stew is not put correctly, it is also possible that the duck is not done well in the first step to remove the fish, generally speaking, the duck must be cleaned first, and then marinated with green onions, ginger and cooking wine, it takes more than 40 minutes to marinate to achieve a better fishy effect. After marinating, add water and boil until the water boils, skim off the foam, and then cook.

The duck soup that comes out of this way is not easy to smell fishy. In addition, if you want to maintain health, you can also put some Chinese herbs, such as ginseng, astragalus, wolfberry, codonopsis, cinnamon, etc. However, it should be added according to the individual's physical condition, and it cannot be added arbitrarily.

Sure, the duck that was searched still smells fishy, because you may not have put vinegar cooking wine and various spices to marinate for a while, so your duck last time was very. Sure, the duck that was searched still smells fishy, because you may not have put vinegar cooking wine and various spices to marinate for a while, so your duck last time was very. Sure, the duck that was searched still smells fishy, because you may not have put vinegar cooking wine and various spices to marinate for a while, so your duck last time was very.

Sure, the duck that was searched still smells fishy, because you may not have put vinegar cooking wine and various spices to marinate for a while, so your duck last time was very. Sure, the duck that was searched still smells fishy, because you may not have put vinegar cooking wine and various spices to marinate for a while, so your duck last time was very.

The duck was chosen correctly, but there was still a fishy smell after it was burned, because before the barbecue, the duck did not thoroughly control the duck blood, and the duck should be thoroughly cleaned before the exam, and then soaked in cooking wine and light soy sauce for 30 minutes, and then put in the salt thirteen chives and ginger slices. Count yourself as a friend, wait for 30 minutes of marinating before baking, and then you will want to get rid of the fishy smell.

The duck is right, and the duck has a fishy smell because you have to put some ginger slices in it when you roast the duck, and you can also put some cooking wine in it, and so on. In the process of speaking, the taste of the duck itself can be removed, so that the taste of the roast is more delicious.

Summary. Hello, dear, I'm glad to answer your questions as follows; If the duck has a fishy smell, the remedy is; Simmer it anew, add 5 6 red peppers, add 3 4 star anise, add some garlic cloves, simmer anew, remove from the pot and add chopped green onions, so that you can remove the fishy smell!

Hello, dear, I'm glad to answer your questions as follows; If the duck has a fishy smell, the remedy is; Stew it from Xinyou, add 5 6 red peppers, plus 3 4 star anise, and add some garlic cloves, stew it from the new, and add chopped green onions out of the pot.

Dear, the following shares the tips for making ducks to get fishy; 1. Wash the duck meat first, then chop it into pieces for later use. Yuba needs to be soaked in water in advance.

2. The next step is very important, which is to blanch the duck meat, and when many people make duck meat, it is also because of the lack of this step, and finally the fishy smell of duck meat made by Hunger Xiaoxiao is relatively strong. Duck meat in a pot under cold water, add ginger slices and cooking wine to remove the smell, boil the water and cover it carefully, and then cook for three to five minutes.

3. Pour less oil into the pot, because duck meat has more fat. The rapeseed oil I use and the fried duck meat are also very fragrant. First of all, the ginger slices, green onion segments, and the flattened Dahe garlic cloves, cinnamon lack, two or three dried chili peppers, and 1 star anise are fried to stop the fragrance.

4. Add the drained duck meat to the eggplant, stir-fry for a few minutes, fry the fat, add dark soy sauce and cooking wine and stir-fry evenly, and finally add an appropriate amount of boiling water and simmer for 20 minutes. I'm an old duck, so I moved to the pressure cooker again and cooked for 20 minutes, and it was very soft. If the duck is more tender, put it directly in the wok and cook for 20 minutes with a lid on the pot.

Punch base. 5. Be careful not to put the soup too dry, take advantage of the time when the soup is more, add the soaked yuba, eat the old and return salt to taste, cover the pot and continue to cook for 10 minutes, so that the soup can penetrate into the yuba, and the taste will be more delicious after the hunger.

Reasons why duck meat has a fishy smell:

1. Ducks usually like to move in places near water;

2. Ducks like to eat some small fish, shrimp, snails and other grinding foods.

Steps to remove the fishy smell of duck meat:

1. Take half a lemon of fruit bridge and juice, spread it on the duck meat, and massage it evenly back and forth for at least 5 minutes;

Put the duck meat into the pot, pour cold water into it and boil it for another 2 minutes, the prepared duck soup will not be fishy or shameful, the specific method is as follows:

The preparation of duck soup.

Ingredients: 100 grams of crab mushrooms, 5 grams of cordyceps flowers, half a duck, 10 grams of cooking wine, 5 slices of ginger, 2 grams of wolfberry, appropriate amount of water.

1. Prepare the ingredients, and try to remove the fat when processing the duck meat, so that the soup will be refreshing and not greasy.

2. Then wash the cordyceps flowers and wolfberries and soak them for 10 minutes to bring out the flavor.

3. Crab mushrooms are torn into small pieces by hand, and the crab mushrooms are smooth and have a sweet taste.

4. Put the duck meat in the pot, pour cold water into it and boil it for another 2 minutes, so that the duck can drain the blood.

5. At this time, put all the ingredients into the pot, and try to choose fresh ingredients.

6. Pour an appropriate amount of water, and the ratio of soup to ingredients is 3:1.

7. Put it in the oven, steam and simmer for 50 minutes, if you use an open flame it is the same time, the meat is easy to rot when stewed in a casserole, and it is more nutritious.

8. Put the soup pot in the steaming oven, cover the lid, start the pure steaming mode and steam for 50 minutes.