If you want to completely remove the smell of duck when stewing duck, what are your tips?

In daily life, we often want to stew duck to eat, and in the process of duck stewing, many people do not handle the fishy smell of duck well, which will cause the taste of duck to be somewhat abnormal. SoWhen stewing duck, if you need to completely remove the fishy smell of duck, what are the specific methods, let's talk about this topic with you.

1. Boil the duck in a pot with water for a while.

In daily life, one of the most common ways we use to remove the fishy smell of duck is to wash the duck and put it directly in the pot to boil, and remove the layer of foam floating on the surface of the pot, and remove most of the fishy smell of the duck. This method is very common to remove fishy odor on a daily basis, but it cannot completely remove the fishy smell of some fishy foods.

2. Soak the duck in water for two hours.

After the duck is bought back from the market, we can soak it in cold water for two hours, and change the water twice in between, so that we will see that there will be a lot of duck blood oozing out of the water, which will be able to remove the fishy smell very well.

3. Add more cooking wine when stewing duck.

In addition, when we officially stew the duck, we can add some cooking wine to the soup in advance, and the cooking wine also has a strong fishy function. With the increase of time, after the duck is stewed, the taste of cooking wine also dissipates, and the fishy smell of duck also dissipates, which shows that the cooking wine and the fishy smell of duck are integrated with each other, and both have no taste, just to remove all the fishy smell of duck. This is a very useful cooking wine, a way to get rid of the smell of duck.

To sum up, the above three points are the specific methods that can remove the fishy smell of duck, if you want to completely remove the fishy smell of duck, you can use the above three methods comprehensively, so that you can completely remove the fishy smell of duck. Whether it is cooking wine, ginger, duck soaking, etc., they all have a powerful function of removing the blood inside the duck, so using these methods, you can basically remove all the fishy smell of the duck. Don't know, do you have a good idea of how to get rid of duck smell?

You can choose to use cooking wine to remove the fishy smell, or you can choose to marinate it with white vinegar, so that you can know the fishy smell of duck meat, it tastes very delicious, and the nutritional value is also very high. And when stewing duck, you must put more ginger, which can also play a role in removing the fishy smell, and it can also integrate the coldness of duck meat.

When cleaning, you can prepare a basin of water, and then put some salt or some cooking oil in it, so that you can reduce the fishy smell, and then when stewing duck, you can put some thirteen spices or ginger slices, cooking wine to stew, at this time the taste will be particularly delicious, and there will be no duck smell at all.

You can add some lemon leaves or bay leaves when making stewed duck, you can also pour a small amount of beer into the pot, you can also pour some cooking wine, and you can also put in a small amount of tea leaves, these methods can remove the smell of duck.

My trick is to put in some fresh ginger, garlic, or coriander in advance when stewing duck, and you can also put in some lemon juice, or you can choose some cooking wine with a strong taste, so that you can get rid of the smell of duck.

You can blanch the duck in hot water in advance when stewing it. Secondly, you can also put some cooking wine to remove the fishy smell when stewing the duck, and finally you can also add some liquor that we drink daily to remove the fishy smell, or use some condiments to marinate it, and then cook.

We can directly put the duck into the pot and stew it, and then put in green onions, ginger slices, or add some cooking wine, and when making duck meat, we can also put in some beer and the like, which can remove the fishy smell very well.

First of all, we need to wash the duck, then put it in a pot and pour a small amount of cooking wine or high-concentration liquor, and then put in green onions and ginger, so that it can play a good role in removing the fish, and the effect is very good.

You can use cooking wine to remove the fish. Be sure to clean the duck, but also remove fascia and blood clots, and you can also use some liquor. You can marinate it with ginger for a while.

You can use star anise, light soy sauce, oyster sauce, chicken bouillon, monosodium glutamate, and lemon slices to remove the fishy smell. Because these ingredients have the effect of removing fishy smells.

You can add cooking wine, fresh ginger, aged vinegar, hawthorn, tangerine peel, these things can remove the fishy smell.

Of course, you have to choose the old duck, so that it is easier to get rid of the fishy smell of the duck, I choose the duck here is more than the age of the duck; Yam is also particular, the number of yams depends on the size of the duck, the size of the yam is different from the time of brewing, because it is the main seasoning material of this dish, and the first step in making duck soup is to cut the pieces and cook them directly in the pot, in fact, the first step has been done wrong, no wonder the duck soup is very fishy, and the tips below to make delicious and not fishy duck soup should be understood.

Beer duck is the best, no fishy smell, after the duck is cleaned, blanch it with water after cutting into pieces, remove the impurities in the body, take it out, and then put it in the pot, a little oil temperature, 5-6 into heat, put the seasoning, cut the green onion into large sections, cut the ginger into pieces, star anise, Sichuan pepper, cinnamon, bay leaves, appropriate amount, fry the water of the duck, fry it fragrant, fry it with ginger, fry it until the oil is in the pot, add a little cooking wine to remove the fishy, so it's basically good. You can add water directly to the stewed soup, and if you boil it, you can give a bottle of beer, and the taste will be more fragrant.

Since ducks like water, often live in water, and many times can find some insects in the water to eat, so duck meat does have a great fishy smell compared to chicken, especially domestic ducks. However, these fishy smells can be effectively removed during the operation. When cooking, the fishy meat is not in place, you can clean the duck meat, add ginger, and blanch the cooking wine.

Then remove from the heat and wash again. Then put it in a casserole, add ginger slices, cooking wine and continue to cook, and finally add other seasonings. The soup is thick and delicious.

The old duck is a duck with a growth period of more than one year, the meat quality is older, but the fat content is less, and the calcium in the bones is also more, which is used to make soup not only not fishy, but also has a strong aroma, which is very suitable for stewing old fire soup, the soup is fresh and delicious. First, cut the duck into small pieces, pour the duck meat into the pot and roll it to bring out the blood and fishy smell inside. Take it out, then put a little oil to fry it in the soy sauce, the condiments are Sichuan pepper, star anise, cinnamon, bay leaf, green onion, ginger, garlic.

If the duck soup has a strong fishy smell, it may be that there is no waterlogging before the duck is stewed, and the duck is waterlogged 1-2 times, so that there is basically no fishy smell.

You can add green onions, ginger and garlic to the soup, and add some cooking wine to remove the fishy smell.

First of all, the duck meat is cooked with green onions, cooking wine, ginger, and then it is made in the later stage, so that there is no fishy smell.

To get rid of the fishy smell of duck is very simple, blanch the water before boiling the duck soup, add green onions, ginger and garlic, cooking wine to the water, filter out the foam and then take it out to cook the duck soup, so that the duck soup will not have a fishy smell.

First fry the duck without oil, fry the excess fat, let the duck skin tighten, and then put cooking wine, ginger slices, and green onions, fry them together, and then stew them, so as to remove the fishy smell on the duck. Here's how:

Ingredients: 400 grams of duck meat, 1 potato, 3 yuba, 2 tablespoons chopped chili, appropriate amount of green onion and ginger slices, 2 star anise, 5 cloves, 1 tablespoon cooking wine, 2 tablespoons light soy sauce, 1 teaspoon salt, appropriate amount of sugar.

Production steps: 1. Prepare the required ingredients.

2. Heat the wok first, so that it is not easy to stick to the pan after putting the duck meat, and you will find that the oil will be stir-fried soon after a quick stir-fry.

3. This step can be a little longer, keep the medium heat, and turn over frequently.

4. Stir-fry the duck meat for about 3 minutes, add the prepared spices, pour in two tablespoons of chopped chili peppers, stir-fry quickly, and then pour in a spoonful of cooking wine and stir-fry until fragrant.

5. Pour 2 tablespoons of light soy sauce, stir well, pour in warm water that has not covered the ingredients, and bring to a boil.

6. At this time, add a small spoon of salt, cover and simmer, use this time, we peel and cut the potatoes into pieces, and soak them in water for a while.

7. After the duck meat is stewed for 7-8 minutes, pour in the potato cubes, and do not rush to put the yuba at this time.

8. When the soup is halfway received, put in the yuba section until the juice is finally collected.

9. After the yuba is put in, at this time to taste the taste, you still need to add a spoonful of sugar, when the soup is relatively small, you don't need to cover the lid, observe the state in time to prevent the juice from being too dry.

10. Finished product drawing.

Be sure to boil the duck in water for 10 minutes first, pour out the water and change to water to stew, and at the same time put in a small glass of high liquor, and it's good.

Cinnamon, ginger, and cooking wine can all remove the fishy smell, but you have to master the heat!

Add more ingredients, wine, put it in the oil pan and stir-fry.

Put ginger slices, garlic, chives, old wine.

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.

The conclusion is: duck meat must be blanched, which is the key to removing the fishy smell, and secondly, the roasted duck meat must be added with appropriate cooking wine, which also helps to remove the fishy smell.

The most important thing is that when buying duck meat, it is best to choose native ducks, that is, grain-fed ducks, and try not to buy feed-fed ducks as much as possible. However, this is not so easy to do, and now the market is almost occupied by feed ducks, and many people simply can't distinguish between native ducks and feed ducks.

Add cooking wine and ginger before cooking to remove the smell.

Of course, the old duck soup has to choose the old duck, so it is easier to get rid of the fishy smell of the duck, generally speaking, the duck is more than a year old; The number of sour radishes depends on the size of the duck, and the brewing time of the radish varies depending on the size. Because they are the main seasoning ingredient in this dish, the requirements will be relatively high.

Crafting materials. 1,800 grams of duck, 900 grams of sour radish, a piece of ginger, and four or five peppercorns.

Production process. 1. Remove the internal organs of the duck and wash it and cut it into pieces; Rinse the sour radish with water and slice it, and pat the ginger to set aside.

3. After the water boils, pour in the fried duck pieces and radish, and add the prepared ginger and peppercorns.

4. Pour the duck pieces and soup into the pressure cooker to cook.

Tips for making it. 1.The duck pieces should not be too large, and it is advisable to have a convenient entrance;

2.It is best to cook the duck until it is crispy.

The nutritional value of duck soup is very high, so it is also loved by many families, and the duck meat is tepid, so it has a very good nourishing effect. It will not cause everyone to get angry while supplementing nutrition, but I have seen many people on the Internet saying that the duck soup they make every time they make has a fishy smell, why is this?

Generally, the fishy smell of meat is very strong, so when dealing with it, everyone should be more cautious. And many people will choose to blanch the soup before stewing the soup, and it is not recommended that you do this, if the meat is blanched, not only the taste is very chai, but also the fishy smell will be particularly strong, and the stewed soup is also very oily. If you want to get rid of the fishy smell, it is recommended that you do not need to blanch the duck meat when handling it, soak it in clean water, and soak it in bloody water.

The second method is to fry the duck meat in the pan, so that not only can the duck skin taste crispy, but also will not have a fishy smell. The last method is to put salt when it is time to boil, do not wait until the water is boiling and then put salt in the pot, so that it will also eliminate the fishy smell.

First of all, we clean the duck meat we bought, cut it into small pieces, soak the duck meat in clean water, soak it for about an hour and a half, then take it out and wash it, and then use kitchen paper to wipe the water stains on the duck meat. Heat the oil again and stir-fry the duck meat. It is better to use a casserole or pressure cooker, put the duck meat at the bottom, and then put some corn, wolfberries, yams, ginger, cooking wine, etc.

Add a small amount of water and add salt when the soup is almost ready to come out of the pan. The resulting duck soup is not only delicious, but also has no fishy smell.

You don't need to put too much oil when you fry the duck, because the duck skin itself has oil, and if you put too much oil, it will cause too much oil in the duck soup, so you will feel very tired. Cooking wine and green onions, ginger and garlic need to be put in with the duck meat, but the salt needs to be put in before it comes out of the pot, and the duck soup does not need to put too much salt.