The difference between male and female ducks

When going to the market to buy meat, everyone has requirements for the type of meat. Some people will buy female ducks, because the soup cooked in this way has very high nutritional value. Some people will choose drakes, because the meat of drakes is thick and fat, and the soup made from them can not only be drunk, but also the meat can be eaten. There are also differences between drakes and female ducks. After learning this, everyone can choose real pure Chinese medicine.

The adult drake has bright feathers and a circle of green hair on its neck. The drake's call with its neck stuck is a little hoarse and very attractive, while the female duck's call is crisp.

Duckling: Look at the appearance: among the same group of ducklings, the head is big. The duck with a round body and pointed tail is a drake; the duck with a small head, flat body and spread tail is a female. Look at the tail: hold the duckling's chest with the palm of your hand, and gently pinch its back with your thumb. If the tail can curl up, it is a female duck, and if the tail bends downward, it is a drake. Touch the anus: hold the duckling with your middle finger, ring finger and little finger, and gently press the back with your thumb. Then use your index finger to touch the area below the duckling's anus. If you feel a granular protrusion, it is a drake; if not, it is a female duck. Touch the syrinx: first hold the duckling with one hand, gently press the crop area with your index finger, and then use the thumb of the other hand to press the back of the neck. Use your index finger to lift the duckling's head so that it moves up and down. If it is a male duck, you can feel a few slightly movable granular protrusions (spherical tympanic cavity) similar to mung bean size with your index finger, but there is no spherical tympanic cavity in female ducks.

Beer Duck

Material

1000g clean duck, 15g ginger, 5 dried chilies, 4-5 pieces of single crystal rock sugar, 15ml dark soy sauce, salt (optional), 600ml beer

practice

1. Wash the duck and chop it into pieces (any size), and smash the ginger. Bring water to a boil in a pot, add the duck pieces and cook for 3 minutes to remove the blood.

2. Remove from the cold water and drain for later use.

3. Pour oil into an iron pan and heat it to 70% oil, add the duck pieces and stir-fry. Keep frying the duck pieces in the pan to force out the moisture in the duck meat. When the duck skin becomes tight and the duck pieces become relatively smaller, transfer the fried duck pieces to the pressure cooker. The iron pan does not need to be washed.

4. Add ginger, dried chili peppers, and a whole bottle of beer, then cover the pressure cooker and turn to high heat.

5. After the pressure cooker starts to release steam, turn to medium-low heat and cook for 20 minutes. Turn off the heat and wait for the pressure cooker to release steam naturally.

6. Open the lid of the pressure cooker, move the cooked duck pieces back into the iron pot, pour in dark soy sauce to color it, and add rock sugar and salt for seasoning. Turn on high heat and cover the pot to reduce the soup (if you like to drink more soup, don't reduce the soup).

7. Finally, only a small amount of thick soup should be left.

Tips

Jiangxi people love to use water ducks to make beer ducks. Water ducks grow up eating grass insects, so their meat is more delicious and firm than that of ducks that eat duck feed, and it is not greasy when roasted. In some places in Jiangxi, water ducks are called mallards or grass ducks. When making beer duck, you must first fry it in a pan to release the moisture, so that the duck will not have a strong fishy smell. For the way I cook, one bottle of beer is enough.