How do wild boar meat get rid of the earthy smell? What are the tips for removing the smell of wild

First of all, it is not recommended to eat wild animals.

You're going to get sick. It is good to eat domestic.

When cooking food, especially when preparing meat, it is always necessary to remove the fish, such as fish, mutton, beef, etc. Fish and lean meat, you only need to add some ginger slices or cooking wine after cooking.

vinegar can achieve the effect of removing the fish. For lamb, tangerine peel can be added.

Wild boar meat has less fat content, strong aroma but a strong earthy smell, and can be fishy in this way:

1. Cut the pork into small pieces, soak it in clean water, then remove the purified water, put in a little cooking wine and minced green onion and ginger, add a little salt, and marinate for about 2 hours.

2. Heat and add wild boar meat pieces and stir-fry 1 star anise and a few peppercorns, and then follow the steps of pork stewed vermicelli, so that there will be no earthy smell after stewing.

Other treatments:

First wash it, rinse off the blood water, and boil the pot to boil the wild boar water under the water.

At this point, some foam will appear, use a spoon to pick out the foam.

Hello friends, how to get rid of the earthy smell of wild boar, I personally think. That is to put some cooking wine, Sichuan pepper, and ginger slices when roasting wild boar.

This can effectively remove the smell of wild boar, thank you.

The way to get rid of the fishy smell is generally nine wines. Be sure to put it when it's broken. Some wine is fine.

After cooking once, you should put some wine in the second cooking. Then I put some large peppercorns. Tune one side of the stuff directly.

The Lord for such a long time. His behavior will be removed.

Put some peppercorns, and green onions, ginger and garlic are essential, of course, you can also add some vinegar when cooking, which can effectively remove the odor.

Ingredients: water, wild boar, salt.

1. The first step is to prepare a basin of water, as shown in the figure below.

2. In the second step, add salt to the water, as shown in the figure below.

3. In the third step, stir the water and salt well by hand, as shown in the figure below.

4. In the fourth step, put the pork into the water, as shown in the figure below.

5. In the fifth step, knead the pork as shown in the figure below, so that you can wash off the fishy smell of wild boar.

Blanching:

Wash the pork, boil the water, put the meat in boiling water, boil it will be fished out, rinse it with cold water, you can also directly scald the pork with boiling water, you must use boiling water, the effect of warm water is not so obvious, the whole process will have a more fishy smell, you can't stand it, pay attention to avoid, with the help of the taste of green onion and ginger, cover up the fishy smell of pork, and also wash the pork, slice and cut off the green onion and ginger and marinate for a period of time.

After blanching is completed, a large part of the fishy smell can be removed, if you fry it, you also need to marinate, generally with cooking wine, green onions, ginger, pepper, etc. to marinate pork, pork as a common ingredient, the most important thing to pay attention to is to go fishy, otherwise it is particularly unpalatable, including pepper water, green onion ginger, cooking wine, are good helpers to go fishy, but also kitchen should be necessary accessories.

Wild boar belly to wake up, first blanch the wild boar belly with boiling water, then soak it in cold water, slice it for later use. Heat the pot and add oil, add shallots, ginger and garlic to fry until fragrant, stir-fry the belly slices for one minute, add salt, chicken powder, a few drops of vinegar, add water to flood the belly slices, add an appropriate amount of angelica, astragalus and wolfberry, and stew until cooked.

How to remove the foul smell of pork rinds.

1. Fire is a very effective way to remove fish. Put the pork rind on the flame of the gas stove and burn it until the pork skin is browned. On the one hand, it can remove the fishy smell, and it can also burn the pig hair that cannot be scraped off, and the cooked pork skin is also easy to cut.

After the pork skin is cooked through the fire, it can be brushed and then it can enter the cooking process, and there is no need to do other deodorization treatments before cooking.

2. Some families are inconvenient to burn to remove the fish, so they can use salt and wine to scrub to remove the fishy smell. The specific method is to first shave off the pig hair, then brush the pig skin, then rub a layer of salt on the surface of the pig skin, let it stand for about ten minutes, and then rub it and rinse it with water; Then rub the pork skin with white wine, rinse it with water again, and then slice it for cooking.

3. For the pig of the hybrid breed with extra thick pig skin, the fishy smell of the pig skin is particularly strong, and it is best to use the method of boiling to remove the fishy skin before cooking. The specific method is: remove the pig skin and wash it clean, use straw segments, sugarcane segments (peeled), lemon leaves and other materials to boil a pot of boiling water, pour the pig skin into it and cook it until it is just cooked, then take it out, rinse it with warm water, and then soak it in cool and thick salt water for about five minutes, scoop up the water and rinse it, and you can slice it for cooking or cold dressing.

This treatment not only removes the fish, but also makes the cooked pork skin easier to slice.

4. Families who make pasta at home often have flour alkali, so they can use flour alkali to remove the fish. Remove the pig skin and wash it clean, then add an appropriate amount of soda, then add warm water, rub the pig skin vigorously for about five minutes, then let it stand for ten minutes, and finally rinse the pig skin with water, and then soak it in clean water for about 30 minutes, you can remove the odor of the pig skin more thoroughly.

The home practice of wild boar, how to remove the smell of wild boar.

Wild boars live deep in the mountains, eat omnivorous, have a very high lean meat rate, and are truly green and pure natural food. Next, I will introduce a kind of wild boar meat handed over to me by hunters in the depths of the mountains The most homely and simple method, which can maintain its original flavor and nutritional value to the greatest extent, and can remove its fishy smell.

The first step is to cut the pork into sections, put it in a pot and boil it twice in water to remove the blood, and try to boil the blood as much as possible. (Note that it's twice).

The second step is to boil the pot dry and put down the pork to fry, fry the water in the meat, then pour in rapeseed oil and fry (note not to use lard), put salt, cooking wine, chili, garlic, ginger, soy sauce and fennel cinnamon and fry in turn, and then put some water and simmer in a pressure cooker for 25 minutes.

Step 3: Pour the meat from the pressure cooker into the wok and stir-fry until the water boils dry.

The wild boar meat stir-fried in this way is particularly fragrant.

Wild boar has less fat content, strong aroma but strong earthy smell, and the treatment method is as follows:

1.Cut the wild boar meat into small pieces, soak it in clean water, remove the purified water, add a little cooking wine and minced green onion and ginger, add a little salt, and marinate for 2 hours.

2.Heat the wok, add the wild boar meat pieces and stir-fry, add 1 star anise and a few peppercorns, and then follow the steps of pork stewed vermicelli, so that there will be no earthy smell when stewed.

Other treatments:

First wash it, flush off the blood water, boil the pot to boil the wild boar water flying water, at this time there will be some foam, beat off the foam, then add water to the pot, and it is better to boil and beat the foam again. Dry the water from the pot, boil the oil in the pot until it is hot, and then add the ginger, green onion, pork, and cooking wine to dry the water until fragrant. Then you can play freely, you must treat the pot first, otherwise it will stick.

The process is to wash the pot and add oil when it is almost red, but a little more. Use a spatula to pour oil over each part of the pot and boil it very hot.

Wash the sliced pork in warm water to remove the fishy smell.

The sauce fragrant wild boar meat method is not firewood or fishy, smooth and refreshing, nutritious and delicious!

Wild boar meat recipe sharing: Stir-fried wild boar in sauce.

Ingredients: 500 grams of wild boar meat (hind leg meat).

Excipients: 2 pieces of celery, cut into cubes.

15 pickled peppers (millet spicy) to learn.

3 garlic cloves, finely chopped.

Cut 1 green and red pepper into cubes.

A teaspoon of cooking wine.

A little tenderizer of the meat.

Eggs as long as (egg whites).

A pinch of bean paste.

Essence of chicken, a pinch of soy sauce.

Specific steps: Cut the wild boar meat into thin slices and cut off the meat fiber with a reverse knife. Add salad oil, a little salt, soy sauce, egg white, cooking wine, chicken essence, and an appropriate amount of tender meat powder, and marinate for 30 minutes. Wild boar meat is coarse in fiber and tight in meat, and eggs and tender meat powder are key.

**Hot pot, put in an appropriate amount of rapeseed oil, heat the oil temperature 3, put in the bean paste and fry until fragrant, add garlic and millet spicy, and stir-fry until fragrant. Add the wild boar meat and stir-fry, the meat is fried until it is ripe, add the green and red peppers and celery, continue to stir-fry, add a little salt, and put it on a plate.

Let me introduce you to how to remove the fishy smell of wild boar.

Method steps.

First, find a large pot and fill it with cold water. Rinse the raw pork lightly and place it on the stove. **, to turn the fire on to the minimum.

Then wait for half an hour (the time depends on the size of the pot, the principle is that the fire should be small, and the water should not steam.

Next, drain the water, rinse with warm water and rub the pork to remove the smell. Green onion and ginger wine should be used in the dish to enhance the flavor of a small amount.

As for the ground meat, because it can't be treated like this, you can only settle for the next best thing, and use a low fire first (no high fire!). Stir-fry the water, then pour out the stinky water; If you are afraid of smell, you can also put it in a sieve with hot water.

The principle is to use changes in temperature and density to extract things from blood vessels and lymphatic vessels. You can't use high fire because you are afraid that the protein will solidify when it is heated, and the impurities will be sealed in the meat.

6. The above is how to get rid of the fishy smell of wild boar. e

Cut the meat into pieces, then soak it in water, soak the blood in the meat out, remove the meat and control the water; After that, put the pork in a small pot, add an appropriate amount of chopped ginger and green onions, add an appropriate amount of cooking wine and salt, and marinate for a few hours; Finally, put the pork in the pot and stir-fry quickly, then add some peppercorns, star anise and stew, so that the wild boar meat does not have a fishy smell.

According to national laws, it is forbidden to kill, trade and eat wild animals, so the consumption of wild boar meat is a crime and should be stopped immediately.

If you can't do it with wild boar, you can only put more ginger or more cooking wine to marinate. In this way, we can achieve a non-fishy effect.

1. How to cook wild boar meat to remove the fishy smell and be delicious.

1.Cut the wild boar meat into pieces first, then soak it in clean water, and then take it out after the blood is soaked out, and control the moisture.

2.Add an appropriate amount of minced ginger, minced green onions, cooking wine, salt, marinate for a few hours, heat in the pot, put the wild boar in it and stir-fry quickly, and then add some peppercorns and star anise to stew, so that there will be no more fishy smell.

3.You can also put the wild boar meat in boiling water and blanch it, add an appropriate amount of liquor to marinate it, add some ingredients, star anise, garlic, ginger, so that the taste can be better, if you feel that the taste is still very strong, you can use some bay leaves to cover.

2 What is the nutrition of wild boar.

Wild boar meat is tender and mellow, rich in game, high lean meat rate, low fat content (only 50% of domestic pigs), rich in nutrition, containing 17 kinds of amino acids and a variety of trace elements, linoleic acid content is twice higher than that of domestic pigs. If cooked properly, the fat will be reduced by 30% to 50%, the unsaturated fatty acids will increase, and the cholesterol content will be greatly reduced.

3. What are the medicinal properties of wild boar.

1.Wild boar meat can provide humans with high-quality protein and essential fatty acids, and can also provide heme iron (organic iron) and cysteine, which promotes iron absorption, and can improve iron deficiency anemia. Eating wild boar meat in moderation can improve symptoms such as yin deficiency, dizziness, and anemia.

2.Wild boar meat also has the function of moisturizing dryness, which can relieve the dry cough of the elderly without phlegm and dry stools. Wild boar meat is rich in zinc and copper, which is an indispensable element for the intellectual development of children and adolescents.

4. How to make braised wild boar meat delicious.

Ingredients: 500 grams of wild boar, 1 cinnamon, 3 bay leaves, 3 star anise, 5 slices of ginger, 1 green onion, 2 tablespoons (30ml) of dark soy sauce, 1 teaspoon of salt (5 grams), 6 rock sugars.

Method: 1. Cut the wild boar meat into 2 cm pieces, cut the green onion into small slices, and peel and slice the ginger. Put the cinnamon, star anise, and bay leaves into the stew bag.

2. Do not put oil in the pan, heat over low heat, pour in the pork belly and fry slowly for 2 minutes, until the fat part begins to get oily and slightly yellow, then you can turn it over and continue to fry over low heat.

3. When the wild boar meat turns yellow on both sides, add the dark soy sauce and stir-fry evenly.

4. When the color of wild boar meat becomes black and red, add green onions, ginger, rock sugar, pour boiling water, and cover the surface of the material.

5. Add the stew packet, bring the soup to a boil over medium heat, then cover, change to low heat and simmer for 40 minutes, finally add salt, adjust to high heat to dry the soup.

Answer: Add spices to remove the fish, you can use green onions, ginger and garlic, you can also use pepper, pepper, star anise, etc. to remove the fish, and cinnamon can also be used. If it is pig offal and other parts, the fishy smell will be stronger, and you need to blanch it first and then use spices to remove the fish.

As long as there is flesh and blood, it will have a fishy smell, mainly blood and lymphotoxin stench.

Many people put cooking wine or various wines, onions, ginger and garlic to remove the fishy smell, and then the final result is that when the meat is fried, there is a strong smell of green onions, ginger and garlic, and the real meat flavor is suppressed by these seasonings, and only the seasoning flavor is eaten. This is a kind of putting the cart before the horse, because the main ingredient is pressed down by the ingredients, and it is doomed to be a failure.

Of course, there is also a situation, that is, because you don't put enough spices, the meat you make still has a fishy smell, plus a little green onion, ginger and garlic, and these two flavors lead to 1+1<0.

Either of the above situations is a failure, because its essence is not to "remove the fish", but to "suppress the fish". It is not advisable to use the practice of overpowering the taste.

And how can you "get rid of the fishy"?

Wash the pork, then prepare a large pot, put cold water in the pan, **. At this time, the point comes, how big is this fire, it must be turned on to the smallest and smallest, that is, it is so small that it is about to extinguish that kind of small, and then you are watching from the side, the water cannot bubble and steam, you must not let the water bubble, this is very important, after a while, the water will slowly turn red, and there will be a lot of impurities floating on the surface, these fishy things float up, but you will find that the meat is still raw, if your meat turns white at this time, then it is completely wrong, this is to remove the fish, not to cook the meat, If you cook the meat, the aroma of the meat will spread in the soup, the meat will lose its flavor, and the meat will be dry and hard, so you can throw it away. So the fire must be small, the water must not bubble up, and the hand in the water is only slightly warm.

After half an hour, you can take out the red raw meat, pour it out, and rinse the surface of the meat with lukewarm running water, as there will still be a little fishy smell sticking to the surface of the meat.

If the meat you buy back is ground pork (ground meat, minced meat), then you can't do this, at this time you need a clean and oil-free pan, and then also use the minimum fire, put the meat in it and force the water out at a low temperature, pour out the forced water, and then rinse the minced meat.

At this time, the meat is really fishy, and no matter what you want to do with the meat, you can start making it.

Why is this so?

It is to use the change of temperature and density to release impurities and fishy odor.

Slightly lukewarm water can completely release the impurities in the blood vessels and lymph, while scalding water will instantly solidify the protein, and after the surface is solidified, those things are sealed in the meat, so you can only use slightly lukewarm water.