How to stew old duck soup without fishy soup more delicious?

The best way to use the old duck with boiling water, remove the fishy flavor, stew soup with a little vinegar also have to go to the fishy to increase the flavor of the old duck soup practice a lot of old duck soup, there are winter melon old duck soup, barley and green beans old duck soup, sour radish stewed old duck soup, ham and pepper old duck soup, old duck soup cucumber, and so on, the practice of its quite a lot. Here we introduce the next several old duck soup practices:

The simplest way to make:

Duck washed with boiling water in addition to fishy, boiling water with two slices of ginger and two raw onions better. And then another water into the duck, the purchase of the old duck soup ingredients into the pot together with the stew, high heat boil, small fire stewed duck stew Po can be eaten. (The Xiangan one old duck soup stew is very good, the flavor is very pure unlike other brands of old duck soup flavoring MSG heavy)

One, the old duck soup common practice

Old duck soup of course you have to choose the old duck, so that it is easier to get rid of the fishy smell of the duck, I here choose the duck age of more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, radish size different soaking time should also be different, because it is a good idea to use a good old duck soup, so that the duck can be used as an ingredient in the soup. time should also be different, because this dish is the main flavoring material, so the requirements will be higher.

Materials: 1800 grams of duck, 900 grams of sour radish, a piece of ginger, four or five peppercorns.

Making:

1, the old duck clean, take out the viscera and cut pieces; sour radish rinsed and sliced, ginger patting to be used.

2, the duck pieces into the dry pan stir-fry, until the water vapor can be collected (without additional oil).

3, the water boiled and poured into the fried duck pieces, radish, add the prepared ginger, pepper.

Classic some of the practice is to use the crock pot slow fire simmer for an hour or two, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker.

Two, Job's tears green beans old duck soup

Materials:

Barley ..................38 grams green beans ..................38 grams Pericarp ......... .........2 slices

Old duck ..................1 only Water ..................12 bowl Salt ......... ............ moderate

Old Duck Soup Practice

1 Old duck to remove internal organs, cut in half, cut off the duck tail, wash, blanch.

2 Pericarp softened with water, scrape off the pith. Other materials washed.

3 Boil water, put all kinds of materials into the pot, cook with high heat for 20 minutes, and then change to a small fire simmering for 2 hours, under the salt to taste, you can drink.

Effects: This soup eliminates summer heat and clears heat, strengthens the spleen and benefits the internal organs.

Three: winter melon old duck soup

Six people portion of the old duck soup practice: peel a fruit, that is, a complete piece of fruit peeled off a piece of skin portion. Soak it in water and gently scrape off the white stuff on the reverse side of the rind with a knife. Three slices of ginger, such as the size of a dollar coin, barley 15 grains. Wash one old duck, remove the internal organs, head, buttocks and ten toenails. (If the duck is too thin, not much meat, you can consider adding half a catty of lean pork) winter melon a catty, clean, remove the core, do not remove the skin, because the skin is the fire, cut into about two mahjong tiles big it, anyway, do not cut too thin, because the winter melon it is easy to boil rotten. Good,, began,, watch out yo.

Duck, ginger, Job's tears, peel a piece thrown into the pot (re-emphasize, the Cantonese soup pot, that is, tile pot), put water, cover the duck surface.

Turn on the fire,, after the water boils, the floating white bubbles, duck oil, blood and other impurities gently fished away, it is important to note that these impurities will only be in the water to open half a minute or so when floating, if you wait for the water to open too long, the impurities will be completely boiled into the soup, then boiled out of the soup will be very difficult to see.

Turn off to medium-low heat, boil one hour and forty-five minutes, put the winter melon into the pot, open high heat, when the water boils, fish away the duck oil, and then boil one hour and fifteen minutes to six bowls of water, good,, put salt, hey, success.

Four: sour radish stewed old duck soup

Main ingredients: an old duck about 3 to 4 pounds (I used 3 pounds 3 two), pickled sour radish 300 grams, a large piece of ginger, a bunch of green onions, 50 grams of cooking wine, pepper more than 10 grains, melted 70 grams of lard, pepper 6 grams of chicken essence 10 grams of monosodium glutamate (MSG) 5 grams of salt to the right amount.

Old duck soup practice: 1, duck cut into boiling water blanch with water to wash, pickled carrots cut thin slices of slightly washed, ginger beat loose, onion knot

2, the lard in the pot melted open and hot, burst incense ginger, onion, pepper, under the duck stir-fried, pot water gradually dry when cooking wine, then under the pickled carrots into the re-frying

3, in the stew pot to add more than the duck pieces of water (I still use), high heat, and the water is very hot, and then the duck is very hot, but not too hot. The original pot because of convenience), high heat boil skimming foam, transferred to the casserole, about 80 minutes on low heat, stewed until the duck meat is rotten cooked poi soft, under the chicken essence, monosodium glutamate, pepper seasoning can be eaten.

Five, cucumber old duck soup

Materials: old cucumber a (about one point five kilograms), the old duck a (about one point two kilograms), the kernel of the red dates twelve, peanut oil a tablespoon, a teaspoon of salt, soy sauce two tablespoons of water sixteen bowls

Old Duck Soup Practice:

(1) the old cucumber with the skin cleaned, longitudinal slice, remove the capsule and the seed, cut the long section

(2) the old duck subdivided clean, remove the skin in addition to internal organs, into the hot oil pan frying until burnt

(3) boiling water, the next melon, old duck and red dates, high-fire boiling, change to medium heat pot three hours, seasoned with salt can be.

Note:

(1) This soup is sweet and can remove stagnation

(2) Duck meat can be picked out and dipped in soy sauce

(3) Cucumber should be trimmed off the head and tail, in order to be free of bitterness; to the thick, golden skin for the top quality, can clear the heat.

Method of stewing old duck soup with mountain treasures

Featured introduction: square bamboo shoots are precious forest products produced along Jinfo Mountain in Yunan, and their edible value is extremely high, which makes them a traditional healthy gourmet delicacy. This product is a convenient soup pot stew based on traditional old duck soup refined, formulated and concocted by modern scientific research methods of food safety and nutrition, and is the main soup ingredient second only to pickled radish-type old duck soup in terms of sales volume. The duck soup stewed with this product has the characteristics of clear duck soup with sour aroma, duck meat tender skin glutinous non-greasy, pure taste without fishy odor, bamboo shoots stewed for a long time without rotting salty and refreshing.

Stewing method: about 1.8kg of live duck a, slaughtered after the feathers, remove claw skin, mouth shell, nose dirt, hollowing out the rifle wash, and then boil water for 3 ~ 5 minutes to remove blood, and then fish out a little cold to clean up the small hairs, cleaned and refrigerated spare. When stewing, first put 1 package of old duck soup ingredients into a 31cm casserole (customized by the company), then put the duck, then add about 3kg of water to the flange of the casserole, boil over high heat, and then simmer over a moderate heat (the fire is adjusted to just open) for 2.5 to 3 hours (Note: when the ground is at the plateau, it needs to be simmered for about 1 hour more) to be served.

Special tips:

1), midway check: midway need to carry out two or three checks, mainly to check the amount of soup and the duck's raw and cooked condition.

2), how much duck soup: duck soup on the table (guests) need to check the water level of the soup, duck soup stew when the water level of the soup should be maintained in the casserole rim under about 5 mm. Soup more flavor light, soup less flavor salty, because the company's soup flavor is modulated according to the size of the pot. Less soup meat po is too much water evaporation from the fire, when serving, you need to add water to boil before serving out to the guests. Soup more meat poi is duck tender or add too much water, or duck is not stewed rake, this time should be open to medium heat will evaporate some water before serving, remember to find out why, next time add less water.

3), water stew: if the fire Hou mastered well, and is added according to the above requirements of the water, generally do not need to add water can be stewed. But with the atmospheric pressure (such as the Tibetan Plateau and coastal areas) of the different, different ducks old and young, different fire size, the size of the pot is different (individual purchased casserole) and slightly different, need to be adjusted according to the specific circumstances.

4), stewed duck time: in any case, stewed duck time needs to be more than 2 hours, because the flavor of the soup will simmer out. This can be used to taste the radish can be judged, radish salty and sour shows that the soup flavor is still contained in the soup, remember.

5), soup flavor adjustment: the general situation is that the company to the soup flavor modulation, duck stew without adding any other seasoning. But because of regional and individual tastes are slightly different, you can take the method of adding or subtracting turnip soup to adjust. Can be taken in advance to add more soup per pot (such as 6 packets of soup stew 5 pots) method, but also in the individual guests request directly add the soup in the soup pot.

6), how much oil layer: the oil in the soup bag is quantified by the company based on years of experience, so there is no need to add oil to the stew. However, due to different sources of duck (such as cherry valley duck and hemp duck fat and thin is different), may cause the amount of oil is different. Generally, do not remove the oil, as it will affect the duck flavor of the soup, and the recommendation is to use a leaner type of duck if possible. A few guests will ask for oil, this time you can add about 50 to 100g of salad oil can be.

Sour radish old duck soup

Sour radish old duck soup is delicious, soup color bright, it is said that you can also go to the autumn dry, is considered a seasonal home cooking.

This dish is simple, but the selection of materials can not be sloppy. The old duck soup of course, you have to choose the old duck, so it is easier to get rid of the duck fishy taste, I choose here is the age of the duck more than a year; sour radish also have to pay attention to the number of sour radish depending on the size of the duck, radish size of the different soaking time should be a difference, because this is the main dish of the flavoring materials, so the requirements will be higher, I was in the vegetable market stalls specializing in the purchase of the. Oh! Just that specialty store does not have a brand name yet, I can not recommend it to you. Well, now to see the concoction of this dish!

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Ingredients: 1800 grams of old duck, 900 grams of sour radish, a piece of ginger, pepper four or five.

1, the old duck playing clean, take out the viscera after cutting blocks; sour radish water rinse after slicing, ginger shot to be used.

2, the duck into the dry pan and stir fry, until the water vapor collection can be (no additional oil)

3, water boiling pour into the fried duck, radish, add the prepared ginger, pepper.

Classic practice is to use the crock pot slow fire simmer on two and a half hours, but usually in order to facilitate the use of pressure cooker faster, here on the pressure cooker.