How to cook duck without fishy smell
In the past 10 days, the topic of cooking has continued to rise across the Internet, especially how to remove the fishy smell of ingredients. As a high-quality ingredient with high protein and low fat, duck meat is loved and hated by many people because of its unique fishy smell. This article will combine recent popular cooking techniques to provide you with a detailed analysis of the scientific method of removing duck smell, and attach structured data for reference.
1. Ranking of recent popular methods to remove fishy smell
| Ranking | method | heat index | Applicable scenarios |
|---|---|---|---|
| 1 | Beer pickling method | 98.5 | Braised/stewed |
| 2 | How to remove fishy smell from tea leaves | 92.3 | Roast Duck/Braised Duck |
| 3 | milk soaking method | 88.7 | Pan-fried duck breast |
| 4 | lemon juice massage | 85.2 | Shredded Duck Salad |
| 5 | Blanch peppercorns | 82.6 | stew |
2. Step-by-step guide to removing fishy smell
1. Preprocessing stage
•Key points for material selection:Choose tender ducks with a breeding period of about 60 days, which have a lighter fishy smell. Recent hot search data shows that the Cherry Valley duck variety has the lowest fishy smell.
•Cleaning Tips:The tail fat gland (duck’s butt triangle) must be removed, which is the main source of fishy smell. This technique has been played 12 million times on the short video platform in the past seven days.
2. Pickling stage
| Pickling plan | Ingredient ratio | time | Performance score |
|---|---|---|---|
| Beer pickling method | 500g duck meat + 200ml beer | 2 hours | ★★★★★ |
| Ginger, onion and garlic compound pickling | 1:1:1 mashed into puree | 1.5 hours | ★★★★☆ |
| Fermented bean curd pickling method | 2 pieces of fermented bean curd + 1 spoon of cooking wine | 3 hours | ★★★☆☆ |
3. Cooking stage
•Fire control:According to the latest experimental data from the food blogger @老饭谷, the combination of stir-frying over high heat and then simmering over low heat has the best effect on removing fishy smell.
•Spice combination:The recently popular "five-spice powder upgraded version" formula on Douyin: cinnamon: star anise: clove: amomum villosum: grass fruit = 3:2:1:1:1, the usage amount is 5g for every 500g of duck meat.
3. Key points for removing fishy smell in different cooking methods
| cooking method | Key steps | Internet celebrity formula |
|---|---|---|
| roast duck | Maltose water scalding | Honey + white vinegar (3:1) |
| old duck soup | Blanch in cold water + freshen ham | Jinhua ham 50g |
| beer duck | Beer instead of water | Dark beer best |
4. Expert advice
The latest "White Paper on Poultry Removal" released by the China Cuisine Association states:Compound fish removal methodThe effect is better than a single method. It is recommended to combine physical cleaning (degreasing glands), chemical decomposition (acidic substances) and fragrance masking (perfumes).
5. Feedback from netizens
According to 327 valid feedbacks collected by the food community "Xia Kitchen" in the past 10 days:
| method | success rate | Operation difficulty |
|---|---|---|
| Beer + tea | 94% | medium |
| Pure milk soaking | 88% | simple |
| lemon + baking soda | 82% | more difficult |
By mastering these scientific methods, you can easily make delicious duck dishes without any fishy smell. It is recommended to save this article and use it next time when cooking, guaranteed to amaze your family!
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