Four seas net: old duck soup has the function of nourishing the face, nourishing the stomach and promoting the body fluid, and men, women and children can eat it. In addition, old duck soup can also be said to be the same health supplement, and its nutritional value is quite high, so it's better to eat old duck in summer. Duck soup, a kind of chongqing cuisine, is a kind of public consumption type soup pot food that integrates food regimen, traditional nourishing and folk food therapy. There is also a saying among the people that "summer duck is better than tonic". So there are many benefits of drinking duck soup, but many people find that the duck soup will have a fishy smell, so how to make duck soup without fishy smell?
How to make duck soup? How to make duck soup
How to make duck soup
1. Stewed duck soup is better to use old duck, do not use foreign duck, foreign duck is more fat, more suitable for stir fried or braised, used to cook soup is fishy and very greasy.
2. Old duck is a duck with a growth period of more than one year. Its meat is older, but its fat content is less, and the calcium content in its bones is more. It is not only not fishy, but also has a strong fragrance. It is very suitable for stewing old fire soup. The soup is fresh and delicious.
3. When cleaning ducks, the blood clots and fascia in the abdominal cavity of ducks must be completely removed, and the sporadic duck feathers on the wings and legs root must be removed, which is the basic element to ensure that duck soup is not fishy.
4. Before stewing the duck soup, marinate it with a small amount of seasoning, lower it in cold water and boil it in high heat. Keep the high heat to overflow the blood foam in the duck. Be sure to skim the layer of blood foam floating on the surface clean and skim it several times until the soup is clear.
5. After skimming the blood foam, put in ginger slices. Ginger must be put in more. It can better remove the fishiness and neutralize the coolness of duck meat.
6. Duck is cool. When making soup, remember to use high cooking wine, Sanhua wine, etc. instead of cooking wine. High cooking wine can better improve the flavor of duck soup.