1, duck's choice

Duck can be stewed with old duck, water duck or local duck, but try not to use foreign duck, because foreign duck is usually greasy and has a strong smell, which is more suitable for making raw fried duck slices or braised duck slices. Among the three kinds of ducks: old duck, water duck and local duck, the water duck is the most suitable for duck soup, because it has tender meat, small skeleton and low fat content, and the stewed duck soup is the most delicious and refreshing.

2. Duck processing

When killing ducks, try to drain the blood as much as possible. When cleaning, you should also pay attention to thoroughly cleaning blood clots and fascia, and try to remove duck hair from all parts of the duck. This is the key step to make duck soup delicious and not fishy, especially duck blood and residual duck hair, which are the main sources of the fishy smell of duck soup.

Of course, the released duck blood cannot be thrown away. Fried duck blood or duck blood vermicelli soup with garlic sprouts is very delicious.

3. Fried duck pieces

After the duck is washed and cut into pieces, it can't be directly used to stew duck soup. It should be fried in oil or fried with fat on duck skin. This step can not only add flavor to the duck soup, but also force the fat out of the duck skin, so that the duck soup is fragrant but not greasy.

When frying or frying duck pieces, in order to prevent duck skin from sticking to the pot, you can first pour a little oil into the pot and shake the pot to make the oil spread all over the pot wall.

After the grease on the duck skin is forced out, remember to put a piece of beaten ginger and stir-fry it, and then pour in a little high-alcohol liquor, Erguotou liquor or Sanhua liquor, which can better remove the fishy smell of duck meat and enhance the flavor of duck soup.

4. Defatted fats and oils

After the duck pieces are fried, they can be stewed with water. In the process of stewing, fat oil will surface. At this time, you should skim the fat with a small spoon from time to time until the duck soup is very clear, which is also a key step to ensure that the duck soup is fresh and not greasy. Don't throw away the fat oil, fried vegetables taste great.

5, increase the ingredients

After skimming the fat oil, you can also add some ingredients to get greasy. For example, you can add some tender corn, which can not only enrich the nutrition of duck soup, but also remove the greasy effect and make duck soup more refreshing and delicious. Also add a proper amount of sour radish to stew into soup. This is refreshing and appetizing sour radish old duck soup.

Extended data:

1, the nutritional value of duck soup

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.

Duck meat is cold, cool and sweet, which makes up for the deficiency. Nourish the yin of the five internal organs, clear away the heat of deficiency and fatigue, replenish blood and promote blood circulation, nourish the stomach and promote fluid production, relieve cough and alert yourself, and eliminate snail stagnation. Most people are suitable for eating, especially patients with body heat, excessive internal heat, physical weakness, anorexia, constipation, edema, heart disease, cancer and patients after radiotherapy and chemotherapy.

The main nutritional components of duck gizzards are carbohydrates, protein, fat, nicotinic acid, vitamin C, vitamin E and minerals such as calcium, magnesium, iron, potassium, phosphorus, sodium and selenium. Duck gizzards are rich in iron, so women can eat more appropriately. Chinese medicine believes that duck gizzards are sweet and salty and have the effect of strengthening the stomach.

2. The calorie of duck soup

Compared with other birds, the calorie of 100g edible duck meat is 2 10 kcal, which belongs to high-calorie meat, but the calorie of peeled duck meat is much lower, and the calorie of 100g edible peeled duck meat is 12 1 kcal, which shows that peeled duck meat.

In addition, in the process of duck soup stew, fatty oil will constantly surface. At this time, it is necessary to skim the fat with a small spoon from time to time until the duck soup is very clear, which is also a key step to ensure that the duck soup is refreshing and not greasy.

3. Duck soup should avoid crowds.

Duck meat is not only delicious, but also nutritious, which can be eaten by ordinary people, especially those who have a fever and get angry. At the same time, people with malnutrition, physical weakness after postpartum illness, night sweats and nocturnal emission, dry throat and thirst, and women with less menstruation are also suitable for eating duck meat.

However, due to the cold nature of duck meat, people with physical weakness, stomach cold, swelling and pain, diarrhea and cold dysmenorrhea should try to eat less duck meat.