Tips to remove the fishy smell of duck

How to make beer duck

2. Heat oil in a pan, sauté ginger and garlic, add duck meat and stir-fry continuously until moisture is dried.

3. Add light soy sauce, dark soy sauce and star anise powder, stir-fry until colored, then pour in beer (a can is 330ml, which is just right, no need to add water).

4. Add rock sugar, bring to a boil over high heat, simmer over low heat for 40 minutes, then turn to high heat to reduce the sauce.

5. When the juice is almost cooked, add the green and red peppers, continue to stir-fry over high heat until the juice is thick.

How to remove the fishy smell of duck meat

1. When blanching, the water in the pot should be wide enough to fully cover the duck meat.

2. The duck must be blanched thoroughly. After putting it in the pot, bring it to a boil again and continue to boil for three or two minutes to allow the blood and foam to be fully separated.

3. After blanching, continue rinsing with hot running water to remove the foam attached to the surface of the duck meat.

4. When the duck meat is boiled in the casserole for the first time, skim off the foam on the surface of the soup again.

5. Add enough water for stewing the soup at one time, and do not add cold water in the middle.

6. Onion, ginger, cooking wine and white pepper can all remove fishy smell.

What are some delicious ways to cook duck?

Osmanthus Salted Duck

1. After washing and draining the duck, use a fork to poke holes in the duck to help the sauce penetrate into the duck;

2. After the pan is hot, add the peppercorns and stir-fry over low heat for 30 seconds, then add salt, star anise, seasoning (20 grams of green onion, 5 grams of ginger, 10 grams of Shaoxing wine) and 30 cups of water, and cook for 40 minutes to make the white marinade;

3. Put the processed duck into the white marinade and cook for 5 minutes, then add the osmanthus sauce, turn off the heat and soak for 24 hours (Note: the duck body must be completely immersed in the marinade), finally take out and cut into pieces for eating.

Konjac Roast Duck

1. Chop the duck fat into pieces about 3.5 cm square. Use a spatula to cut the mushrooms in half. Cut the red pepper into slices. Cut the green garlic into slices diagonally.

2. Put cold water in the pot, add konjac cubes and bring to a boil, then remove and drain. Add more water to the pot and bring to a boil. Add the duck pieces and blanch them, then remove them from the pot.

3. Heat oil in a pan, add ginger slices, scallion knots, star anise, and cinnamon and stir-fry until fragrant. Add duck pieces, mushrooms, soy sauce, and Shaoxing wine and stir-fry until colored. Add 500 grams of water, bring to a boil over high heat, then simmer until cooked through.

4. Add konjac cubes and fine salt to cook until flavored, then add red pepper, MSG, pepper powder and thick soup, thicken with wet starch, sprinkle with green garlic slices, and serve.