What to do if the pork is fried and has a fishy smell, how to fry the pork so that it will not smell

The pork that has been fried has a fishy smell that cannot be removed, so it can be refried, and cooking wine and ginger can be added to remove the fishy smell when cooking the pork.

The pork still smells fishy when it is fried, and the blood is generally not removed. Generally, when frying meat, put ginger slices, garlic, and cooking wine, which are all to remove the fishy smell. If it is just some ordinary parts of pork, you can add some spices to remove the fishy smell, put some green onions, ginger and garlic or you can also put pepper and cinnamon.

However, it should be noted that if you are a friend who likes to eat offal, you must know that the fishy smell is heavier, so you need to remove the water first and then add spices to remove the odor.

In the process of stir-frying pork, add a small handful of Sichuan peppercorns and stew for 5 minutes.

If the pork that has been fried has a fishy smell, it is recommended to stew a little pepper water first, then put the meat slices in it, and then stew it, so that the taste is also good.

When it comes to pork, many people are familiar with it, it is a kind of meat that we often eat in our lives, but pork, as a meat food, has a common problem unique to meat, that is, the smell of meat is relatively strong, if it is made directly into the pot, it will affect the taste very much.

If you want to remove the smell before frying the pork, you can blanch the water properly, clean the pork first, put it in the pot, add water and boil it over low heat for a period of time, and wait until you see the pork slowly turn red, and there is blood and water, float out, pour out the water, and then rinse the pork with water, and the fishy smell inside is basically removed.

In addition, the use of onions, ginger and garlic can also be used to remove the fishy smell of pork, after the pork is cleaned, put an appropriate amount of onions, ginger and garlic and cooking wine into it for marinating, after a period of time, the fishy smell of pork will be covered up by the taste of the seasoning, and then the taste is very good.

<> stir-fried pork is a little fishy for two reasons:

1. The problem of meat source: pork is in the city, most of the pigs in the city have a fast growth cycle and a long time, the pork itself has a very serious smell and fishy smell, and some boiled meat is injected with water.

2. Cleaning is not clean: Many of us clean pork, probably with clean water, at most two rubbing, can not completely remove the fishy smell of pork.

Solution: 1. The problem of meat source: the pork in the township is more fragrant and sweet. The pork growth cycle is slow, the time is short, and the pork itself has no peculiar smell.

2. Cleaning is not clean: Put the pork in the rice washing water and soak it for five minutes, at which time a lot of dirty things float on the surface of the rice washing water. Then, just put the pork under the tap and rinse it again.

How to fry pork:

Pour oil into a hot pan, put in an star anise after the oil is hot, then pour in the pork and stir-fry quickly, until the water vapor at the bottom of the pot is dry, the oil becomes clear again, cook in the cooking wine and stir-fry a few times, wait for it to fully volatilize and then put in a few peppercorns (or pepper powder, five-spice powder, etc.), ginger, green onion and stir-fry to make a fragrance, then cook in light soy sauce and stir-fry, and then put in other vegetables to stir-fry.

Whether to put spices such as star anise when stir-frying shredded meat, whether to cook cooking wine, this is not necessary, they can help to remove the smell and increase the flavor, but it is completely okay not to put it. As long as you grasp the principle, that is: you must first stir-fry the water vapor before pouring in liquid seasonings such as cooking wine and light soy sauce, and then pour in other side dishes to stir-fry.

In this way, the blood and fishy smell in the pork can be fully volatilized at high temperature, so that the fried pork is fragrant but not fishy. In addition, seasonings such as green onion ginger, Sichuan pepper powder, five-spice powder, etc. also have a certain effect of removing the smell or increasing the flavor, and the high temperature state is conducive to stimulating their fragrance, so it is best to add them to the pot after the water vapor in the pork is dried and the oil is re-brightened.

After the pork is put into the pot, some soup will be fried in the pot for a period of time, these soups are the blood water in the pork, the fishy smell is relatively heavy, and you will find that after a period of patience and stir-frying, you will find that the water vapor slowly disappears, and the oil at the bottom of the pot slowly becomes clear again, and the aroma of the meat begins to slowly emanate at this time.

Tips:

If you still have a lot of blood and water vapor at the bottom of the pot, and the oil has not been fried until it is clear again, you pour liquid condiments such as light soy sauce, or even directly pour other ingredients to fry, then the temperature in the pot will drop suddenly, and due to the addition of a large amount of liquid or ingredients, the temperature in the pot is difficult to reach the beginning of the high temperature state in a short time, and the blood water in the pork and the fishy smell in the blood water cannot be fully volatilized, and the fried pork will have a strong fishy smell, not only does not have the meat fragrance, On the contrary, it is fishy and sassy.

It is necessary to stir-fry the water vapor first, then pour in liquid seasonings such as cooking wine and light soy sauce, and then pour in other side dishes to stir-fry. In this way, the blood and fishy smell in the pork can be fully volatilized at high temperature, so that the fried pork is fragrant but not fishy.

When you buy it, you should wash it, add some minced ginger and wine when marinating, soak it in water before frying, put some minced ginger, green onions, and garlic in the oil pan when frying, and fry it until it is almost cooked, and add some wine.

If the meat fried in this way still smells fishy, then don't eat it (unless you really have an emperor's tongue), just forget to pull it, and remember that shop, never patronize. Whether it's chilled or fresh, it won't smell fishy!

If you want to remove the fishy smell of fried pork, we can blanch the pig head before frying, clean the pig's head, add water ** to live for a period of time, and pour out the water after the pork turns red and rinse it with water a few times, or you can use onions, ginger, garlic and other seasonings to marinate the pork for a while, which also has a good fishy effect.

First of all, wash it, then cool the pot under water, blanch the water, boil the water for five minutes, when blanching, put some ginger slices and pour some cooking wine.

How to fry without a fishy smell? Mainly put cooking wine and chili peppers.

The pork still smells fishy when it is fried, and the blood is generally not removed. Generally, when frying meat, put ginger slices, garlic, and cooking wine.

These are fishy odor removals.

The preparation of pork fried radish.

Ingredients; Pork to taste.

Accessories; 5 radish, appropriate amount of light soy sauce, appropriate amount of oil.

1. Marinate the lean meat slices in light soy sauce and oyster sauce for 30 minutes.

2. Put oil in a hot pan and fry a little fatty meat to get oil.

3. Add the marinated lean meat and stir-fry to change color.

4. Add the radish slices and stir-fry until soft.

5. Add a spoonful of salt and stir-fry, add a little hot pan and simmer for a few minutes.

6. Finished product picture of pork fried radish.

Pork has a fishy smell, it is best to blanch it with cooking wine.

Consume oil to marinate, you can remove the fish. You can also steam and burn white, put the pork rind.

Blanch it in a pan of oil, scrape it clean, color it with dark soy sauce, and steam it with sprouts, so that it will not smell fishy.

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.

The fishy smell of pork is due to the oil odor produced by the fat for a long time, the fishy smell of pork is very strong, at this time, you can use wine to get rid of the fishy smell, the wine can reduce the fishy smell in the meat, and it can also make the taste of the meat more delicious.

Pork is the most commonly eaten meat in people's lives, it has a rich taste, and there are various ways to make it, but before making it, we must pay attention to remove the fishy smell in the pork, otherwise it may lead to a poor taste of the food made.

If it is a whole piece of pork, it should be washed several times with clean water, and then boiled under cold water, boiled over low heat, and boiled for about 20 minutes to ensure that the water will not be boiled, so that the blood in the pork can be boiled out, and a layer of floating dust appears on the water surface, and the blood water is poured out and then rinsed and rubbed with warm water to achieve the purpose of removing the fish.

If you want to remove the smell of minced pork, you have to use another method. Put the minced meat in the pot first, fry the water over low heat and pour it out, then put the minced meat in a colander and rinse it with warm water until there is no dirt washed out, which can also remove the fishy smell well.

What to do if pork smells fishy? After buying, it should be cleaned well. After washing.

Bring to a boil in a pot of cold water. After opening, remove and control the moisture. At.

Strong. When it is stronger, put cooking wine first. Green onion, ginger and garlic.

In this way, the strong pork will not have a fishy smell. If you want grass flakes. It is also to put some cooking wine in the water.

After fishing. Rinse with cold water. You won't wake up either.

What to do if pork smells fishy? When the pork is processed and cleaned up, add some green onions and ginger cooking wine to remove the fishy smell.

Hello, generally speaking, pork can be used to remove the fishy smell by adding condiments, such as ginger, Sichuan pepper, spices, cinnamon and so on.

To remove the fishy smell of pork, you can use cooking wine to remove the smell, preferably by adding a little white pepper and stirring well.

Give some fishy ingredients, such as ginger, garlic, green onions, cooking wine, sand kernels, cumin, etc.