Duck stew is a widely loved delicacy with a mouth-watering aroma and tender meat. However, the duck meat itself has a certain fishy smell, and poor handling will affect the overall taste.
Today, we share a special method of duck stew, which only needs to add 2 grams of specific spices to make the duck meat tender and without fishy smell, making people want to eat it more and more. These spices include cinnamon stick, kaempfera, ginger, cardamom, angelica, and cardamom. Here's a closer look at how these six spices work in duck stew.
1. Cinnamon branches
Cinnamon is a young branch of the laurel tree that has a unique fragrance. Its role in duck stew is mainly to remove the difference and add fragrance. The aroma of cinnamon can mask the strange smell of the duck meat, and at the same time blend with the flavor of the duck meat to enhance the aroma level of the whole dish. When making duck meat, only 2 grams of cinnamon sticks are needed to make the stewed duck even more fragrant, making every bite full of enticing aromas.
Second, Shannai
Kaempfera, also known as Sannai, is a spicy spice. The role of Kaempfera in duck stew is to remove the smell and enhance the freshness. Its spicy ingredients can effectively neutralize the fishy smell of duck meat and enhance the deliciousness of the duck meat. With just 2 grams of kaempfer, it can make the stewed duck taste more delicious, and people can't help but eat a few more bites.
3. Good ginger
Ginger is a root spice with a strong aroma and a spicy taste. It mainly plays a role in removing the smell and enhancing the flavor in the stewed duck. The aroma of ginger can mask the fishy smell of duck meat well, and its spicy content can also make the taste of duck meat richer and more layered. Only 2 grams of ginger are needed to make the duck stew even more appealing.
Fourth, white cardamom
White cardamom, also known as white cardamom, is a common spice with a special aromatic aroma. The aroma of white kom masks the fishy smell of the ingredients, while its fresh aroma enhances the freshness of the duck meat. Only 2 grams of white cardamom per duck can make the aroma of stewed duck more fresh and pleasant, and make people appetize.
5. Angelica dahurica
Angelica angelica is a rhizome spice with a strong aromatic aroma. It mainly plays a role in removing the smell and enhancing the flavor in the stewed duck. The aroma of Angelica Angelica can mask the fishy smell of duck meat well, and its aroma can also enhance the deliciousness of duck meat. When making duck meat, only 2 grams of angelica are needed to make the stewed duck more intense and enticing.
Sixth, grass
Grass cardamom, also known as grass cardamom, is a common spice with a rich aromatic and spicy flavor. The role of grass cardamom in duck stew is to remove the smell, increase the flavor and enhance the freshness. Its aromatic and spicy ingredients can effectively mask the fishy smell of duck meat and enhance the deliciousness of the duck meat. Just 2 grams of grass can make the flavor of the stewed duck more intense and enticing.
From the above introduction, we can see that only 2 grams of cinnamon sticks, kaempfera, ginger, white cardamom, angelica and cardamom can be added to make the stewed duck taste tender and rich and attractive in aroma. These spices can not only effectively remove the fishy smell of duck meat, but also enhance the deliciousness of duck meat, making people want to eat it more and more. In short, no matter what kind of duck you stew, with just 2 grams of these spices, you can easily create a delicious dish, come and try it!
Xiaobian is a spice wholesaler for more than 30 years, if you don't understand anything, you can discuss it together in the comment area, welcome to leave a message in the comment area to discuss!