How to stew duck to make it delicious and not fishy

The hot summer is here, and people have no appetite for any food. In this case, people need to regulate their bodies through diet. What should they eat that is nutritious and can also relieve the heat? This is what people yearn for in summer. Of course, duck is the best summer food. It has a particularly high nutritional value and the soup is also light. It is people's first choice and is deeply loved by people. But duck meat is usually very fishy. How can we stew duck to make it delicious and not fishy?

The first thing to do when stewing duck soup is to remove the fishy smell. This is mainly due to improper processing of duck meat, which has a strong fishy smell. The following methods can remove the fishy smell of duck meat.

Tips for removing the fishy smell of duck meat:

1. Take the pulp and juice of half a lemon, apply it on the duck meat, and massage evenly back and forth for at least 5 minutes. Massaging with lemon is the key to removing the fishy smell of duck.

2. Heat the wok without adding oil, directly put in the massaged duck meat and stir-fry, and pour out the duck soup that was fried in the previous minute.

Following the above two steps, the duck meat will not have any fishy smell.

Tips for removing the fishy smell of duck meat 2:

There are two liver-colored meat beans on both sides of the duck's tail. They will have a strong odor and must be removed before cooking. Then soak the duck in rice washing water for about half an hour to remove the fishy smell of the duck meat.

The stewed duck will be very fragrant after removing the fishy smell.

.Sour Radish and Duck Soup

The sour radish and old duck soup is delicious and tasty, with a clear soup color. It is said to be able to relieve autumn dryness, and can be regarded as a home-cooked dish that suits the occasion.

This dish is simple to prepare, but the selection of ingredients cannot be careless. Of course, you have to choose old ducks for old duck soup, so that it is easier to remove the duck smell. The ducks I use here are more than one year old. There are also requirements for pickled radish. The amount of pickled radish depends on the size of the duck, and the soaking time for radishes of different sizes should also be different. Because it is the main seasoning ingredient of this dish, the requirements are relatively high.

Ingredients: 1800 grams of old duck, 900 grams of pickled radish, a piece of old ginger, and four or five peppercorns.

Production:

1. Clean the old duck, remove the internal organs and cut into pieces; rinse the pickled radish with clean water and slice it, and smash the old ginger for later use.

2. Pour the duck pieces into a dry pan and stir-fry until the water vapor is absorbed (no need to add oil).

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

The classic way is to simmer it in a stew pot over low heat for an hour or two, but for convenience, it’s usually quicker to use a pressure cooker, so we’ll use one here.