How do you need to get rid of the fishy smell of duck in duck soup?

Many people like to make soup, such as black chicken, duck soup, etc., and the soup is particularly nutritious, which is very suitable for some people who are weak or need nutrition. But at the same time, when cooking duck soup, the duck itself has a fishy smell, if it is not handled well, then the duck soup will not taste good, so the first step in making soup is to remove the fishy smell of the duck. <>

Tricks to get fishyTo make duck soup, you must first prepare fresh duck. There are also many ways to remove the smell of ducks. The first step is to buy some lemons and put them on the duck meat with lemon juice or pulp, lemon is a very good fruit to remove the smellMany meat foods are fishy and choose lemon to remove the fishy, and it tastes good.

Apply lemon to the duck meat, massage for a few minutes, the fishy smell will be removed very clean, or wash the duck meat that has been chopped, put it in the pot, add some cooking wine, as well as Sichuan peppercorns, green onions, and the fishy effect will be very good. <>

It is best to blanch the duck meat, and blanching the duck meat is a key step to remove the fishy smell, everyone is not a gourmet, and it is impossible to always have lemons at home, so the best way is to blanch the duck meat, and then add cooking wine after blanching These seasonings can also help to remove the fish. When making duck soup, it is best to buy local ducks, that is, grain-fed ducks, and the soup made from ducks fed with some feed is not particularly nutritious. There are also some people who choose to soak the duck in rice water for half an hour, which can also get rid of the fishy smell.

These methods are also very suitable for other meats, and it is best to remove the fatter parts of the duck when cooking duck soup, because many people don't like to drink soup too greasy. If you remove the fat, the duck soup will be very refreshing and delicious. At the same time, if you are in urgent need of nutrition, you can also put some other ingredients when cooking duck soup, such as cordyceps flowers, crab mushrooms, and wolfberries, which can be put in to make soup with duck, and the soup is very nutritious.

The method of making soup is also very simple, first clean all the ingredients, remove the fishy smell of the duck, and then put the ingredients into the pot and add appropriate water.

Cut the washed duck into small pieces, marinate the duck meat in cooking wine for at least 10 minutes, and wash the duck meat with clean water, so that the fishy smell of the duck meat can be removed. Next, blanch the duck meat, and add an appropriate amount of half a bottle of beer to the pot when blanching, which is also the key to removing the fishy smell.

In the process of cooking duck soup, you can add an appropriate amount of cooking wine, which can remove the fishy smell, and the effect is very good.

When stewing duck, you can put some ginger slices, which can play a role in removing the fish, and the stewed duck soup is very delicious.

First of all, we should put the duck into a basin, pour some cooking wine and green onions, ginger and garlic for marinating for a period of time, so as to effectively remove the fishy smell.

I'm using ducks over the age of ducks; Yam is also particular, the number of yams depends on the size of the duck, and the brewing time of yam varies depending on the size, because it is the main seasoning ingredient of this dish, so the requirements will be relatively high. And the first step of 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 following tips to make delicious and non-fishy duck soup should be understood.

<> the pot to heat the oil, the oil is slightly hot, add the green onion ginger slices, peppercorns, star anise, pour in the drenched duck, stir-fry over medium heat until the water comes out, the water is dry and the oil comes out, cook in cooking wine or beer, add boiling water and bring to a boil. Then turn the heat to low, add a small amount of tangerine peel, put the sock duck in the pot first, fly into the water, wash it, and drain the water. Be sure to heat the pot and then add the duck to avoid sticking to the pan.

Stir-fry the water of the duck, stir-fry until fragrant, add ginger and fry together, stir-fry until the oil bubbles in the pot, add a little cooking wine to remove the fish, so that it is basically good.

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. Before the duck stewed soup, marinate it with a small amount of spices, pot it under cold water, boil over high heat, keep the fire hot so that the blood foam in the duck overflows, be sure to skim the layer of blood foam floating on the surface, and skim it several times until the soup is clear.

Siwu duck, Siwu is a traditional Chinese medicine formula sold in every pharmacy (Angelica, Chuanxiong, white peony, Rehmannia these four traditional Chinese medicines), very suitable for women to eat, the duck blanched after washing, directly put into the casserole, add water, add four things, duck, if you use a pressure cooker to press, about 20 minutes on the gas to turn off the fire, simmer there, naturally run gas, if put in the pot stew, about an hour and a half, put in 2 grams of monosodium glutamate and 2 grams of chicken essence can also remove the fishy smell, I hope to help you.

In fact, the taste of cooking duck soup is actually very fragrant, we can put some seasonings to remove the fishy smell, we can soak it more, and use radish to cook together, I think it is very fragrant.

Heat the oil, add green onions, ginger, garlic, peppercorns, continue to stir-fry the duck meat after stir-frying, add sugar, pay attention to the sugar must be put on the first time after the duck meat, because the sugar can go deep into the duck meat to remove the fishy, and put the salty things first, as soon as the duck meat shrinks, the sugar can't go in, and it can't go fishy. The amount depends on your preference. Put other condiments and follow the normal steps.

The duck is gutted, cut in half, cut off the tail, washed and blanched. The tangerine peel is softened with water and scraped off. Wash other materials.

Bring water to a boil, put all kinds of ingredients into a pot, cook over high heat for 20 minutes, then switch to low heat and boil for 2 hours, add salt to taste, and drink. Heat the lard in the pot, stir-fry ginger, green onions, peppercorns, stir-fry the duck pieces, cook the cooking wine when the water in the pot dries up, and then put the sour radish into it and fry it until fragrant, add the water that has flooded the duck pieces in the stew pot (the original pot I still use because it is convenient), boil over high heat and skim off the foam, transfer to the casserole, simmer for about 80 minutes, stew until the duck meat is cooked and soft, and season with chicken essence, monosodium glutamate and pepper to eat.

Marinate with cooking wine for about five minutes, and then rinse with water, which can initially reduce the fishy smell of the duck, blanch the duck meat and pour an appropriate amount of water into the pot, add half a bottle of beer, so that you can completely remove the fish.

You can put an appropriate amount of ginger slices to remove the smell, and the specific method is as follows:

Prepare the materials. Duck: 1000 grams, mushrooms: 500 grams, cooking wine: 1 tablespoon, wolfberry: 3 grams, water: appropriate amount, salt: 5 grams, ginger: 3 slices, green onion: 2 sticks.

1. After the old duck (ordinary duck can also be used), blanch it in boiling water, and cut it into small pieces for later use.

2. Scrape off the brown skin of the mushroom, clean it and cut it into 2 halves.

3. Put the duck, green onion and ginger into the stew pot and pour the rice wine.

4. Put the mushrooms on top.

5. Add water to cover the ingredients, boil and simmer for 3-4 hours.

6. Add salt to taste after the duck is completely crispy, and finally add wolfberries and cook for 5 minutes before eating.

Add some cooking wine when making it, so that it can remove the fishiness. Here's how:

The ingredients that need to be prepared in advance include: 1 duck, 15 grams of red dates, 15 grams of wolfberry, 15 grams of gourd seeds, 15 grams of longan (dry), 15 grams of lotus seeds (dry), 2 slices of yam (dry), 15 grams of almonds, appropriate amount of cooking wine, and appropriate amount of salt.

1. Materials: red dates, longan, wolfberry, lotus seeds.

2. Soak red dates, longan, wolfberry, lotus seeds and other materials for an hour.

3. Blanch the duck after cleaning, and let the store pre-process the duck when buying.

4. Clean, see if there is any miscellaneous hair on the skin of the duck, and pull it off with tweezers.

5. Put all the ingredients into the casserole together with the duck, and add enough water at one time.

6. After boiling over high heat, simmer on low heat for 2 to 3 hours, turn off the heat, and add an appropriate amount of salt to taste.

7. Then serve, and that's it.