How to cook duck stew to taste good?

First, the production skills of old duck stew

There is a saying in the hotel soup: "No chicken is not fresh, no duck is not fragrant." Therefore, the soup stewed with duck meat should be rich in flavor, but duck meat has a great disadvantage, that is, its fur flavor is particularly heavy. If not handled properly, cooking methods such as braising in soy sauce and frying can't suppress this taste, let alone stewing soup. So the taste of fish is very strong. I want to make old duck soup, which has ingredients and a fishy smell.

(1) Select Old Duck

The staple food of old duck soup is old duck, so the choice of old duck must be very important. Because of the differences in growth time, meat quality and nutritional components, the soup made by old ducks and young ducks must have different tastes. So how to choose an old duck?

1. Look, look at the duck's skin color, foot color and foot pad. Generally, the skin of an old duck is yellow and its feet are dark yellow, because it has a long growth cycle and thick oil. The thicker the mat, the older the duck. If the skin color is white and the feet are light yellow, it means ducklings.

2. Touching mainly refers to touching the sternum and esophagus. Because the old duck eats more food, the esophagus will thicken and harden, so the old duck's esophagus is hard, so is the sternum, and vice versa.

Well, it mainly depends on the weight. Generally, the meat quality of old ducks is relatively tight, so it will be heavier when it is about the same age.

② Disposal of ducks

Generally, when buying ducks, the merchants will clean them and chop them directly. However, if you buy fresh live ducks, you have to take one more step, that is, burn them, because ducks also have a lot of fluff that is difficult to observe with the naked eye. If it is not cleaned, it will affect the quality of soup.

1. After the duck is bought, put it on the fire first. The main purpose is to burn down the fluff on duck meat, especially the inside of duck wings and legs. It is inconvenient to handle and easy to be missed. (chilled ducks can omit this step)

2. After the appearance of the duck is treated, the internal organs and inedible parts should be removed. Except for the poisonous duck butt, it is best not to use the skin of the neck, because there are many lymph nodes, and this position is dirty.

3. After the duck is washed, chop it into pieces, then soak it in water for a while, and add white vinegar to the water, mainly to soak the blood in the meat to remove the fishy smell. (If it is stewed whole duck, soak whole duck)

(3) Zhuo, stir fry.

It's not that many people don't like cooking, thinking that the fried soup will be very refreshing. The soup stewed after stir-frying will be very fresh, and the soup stewed directly without stir-frying will be very refreshing and have its own advantages. But I think cooking is not only for milky soup, but also for removing fishy smell, because cooking can dry the water in the meat, dry the ducks and make the stew more fragrant.

1. Boil the water in the pot, put the duck in cold water, and then cook it over high fire. If there is floating foam, type it out in time. When there is no floating foam in the blood, pour it out, clean it with clear water and drain it. Scalding of meat is usually carried out in cold water. Hot water will make the meat tight, so the blood won't come out. Pour out and wash, and wash off the residual blood foam on the surface of duck meat. )

2. Heat the oil in a hot pot, add the duck, stir-fry slowly on low heat, and stir-fry until the duck is brown. (The fire should not be too big, otherwise it is easy to burn the pot. )

4 stew soup.

This is the last and most crucial step. The first step is mainly to deal with deodorization. The key of this step is the control of time and temperature.

1. Stir-fry duck meat, add proper amount of water directly, bring it to a boil over high fire, pour it into the pot, and then bring it to a boil over high fire. At the beginning, continue to break up the floating foam. When there is no froth, turn to low heat to keep the water splashing and stew for about 2 hours. Cooking soup in the pot can shorten the time of boiling water in the pot, and it is milky white when stewed.

2. Now if you want to add complementary food, just add it and stew it with duck meat, but some ingredients, such as red dates and medlar, should not be put too early, which is easy to cook and cook, so put it later.

The above is the basic process of the old duck pot and the tips that need to be paid attention to when making it. In fact, stew is mainly to deal with the fishy smell in the early stage, and then pay attention to the details and master the time and temperature of stew.

Old duck soup is a special nutritious soup, which is suitable for eating in summer. It is characterized by delicious taste, refreshing and not greasy, and also has the function of invigorating spleen and appetizing. So it is just right to stew a pot of old duck soup in hot summer. However, there are many kinds of stewing methods of old duck soup, and the practices are similar. The following is the common practice of old duck soup.