Although duck has a strong smell, after a series of complex cooking processes, the smell of the duck meat can be completely eliminated, thus retaining the natural flavor and texture of the duck. For example, soy sauce duck is a good method that can remove the smell of the duck while enriching the flavor of the meat. Below, I will introduce the method of making soy sauce duck.

Method 1:

1. Half a whole duck, clean and remove the tail (buttocks)

2. Slice ginger and garlic and set aside for use

3. Heat the wok with oil, sauté Sichuan peppercorns until fragrant, then remove the peppercorns

4. Add ginger slices and minced garlic, sauté until fragrant, then add the duck and fry until the surface is golden

5. Add soy sauce and cooking wine

6. Add an appropriate amount of boiling water

7. Boil over high heat, then reduce the heat and simmer until the duck is fully cooked

8. Stir the duck halfway through simmering

9. After the duck is simmered, remove it and let it cool down to the point where it is not too hot to handle,

Method 2

1. Clean the duck, drain the water, and sprinkle some salt on the duck.

2. Prepare oil, soy sauce, sugar, ginger star anise, and cooking wine in advance.

3. Marinate the duck with the seasoning for a few minutes.

4. Pour the duck seasoning into the pot, bring to a boil over high heat, then flip the other side and continue to boil, then reduce the heat and simmer for about 1 hour.

5. Turn off the heat.

6. Arrange on the plate.

Method 3:1.1 Prepare and clean the duck and set aside for use;