How to get rid of the fishy smell of rabbit meat, how to get rid of the fishy smell of rabbit meat?

Method steps.

Wash the rabbit legs and soak them in water with rice wine and ginger slices for 1 hour. (Preliminary removal of earthy smell) prepare a portion of braised pork seasoning: 2 green onions, 3 slices of ginger, 2 star anise, a small pinch of Sichuan pepper, 1 piece of cinnamon, 2 cloves, 2 bay leaves, a little cumin, a little cumin, and a little rock sugar.

Put cold water into the pot, add rice wine and ginger slices to the pot again and blanch the rabbit legs. (to further remove the earthy smell) remove the rabbit legs and wash off the foam.

In order to improve the taste and aroma of the rabbit leg, you can stir-fry the marinade in oil.

Stir-fry the green onions, ginger and garlic together, 7

When the fragrance wafts out, add dark soy sauce, light soy sauce, rock sugar, cooking wine, salt and water.

Put in the rabbit leg and add tangerine peel to enhance the flavor.

Adding the old broth with marinated chicken is the key trick.

Adding two pieces of pork leg (pork belly is better) will make the rabbit leg taste good and improve the taste.

Cover and marinate for 30 minutes.

Put the rabbit leg and the braised soup into the pot (you can also use the heat saving of the rice cooker) while it is hot, cover and simmer.

Simmer overnight in a simmering pot to get just the right amount of flavor and softness.

With these tips, the spiced rabbit leg meat is soft and rotten, fresh and fragrant, and there is no earthy smell.

Put the washed rabbit meat into a pot of cold water, add cooking wine, ginger, and green onions to boil, and then clean it again, then put oil in the pot, pour in the prepared ginger, garlic, green onion, star anise, cinnamon and other seasonings to stir-fry the aroma, pour the rabbit meat into the pot and stir-fry, add an appropriate amount of high liquor when it is almost cooked, and there should be no fishy smell after frying.

Preparation of braised rabbit meat:

Spare ingredients: 1 rabbit meat, 2 star anise, 2 bay leaves, 1 ginger;

Production process: the first step, the rabbit meat is processed, cleaned, the water is controlled, star anise, bay leaves, cinnamon and ginger are prepared, half of all the spices are taken out, put in a boiling pot, and an appropriate amount of water is added;

The second step, after the water is boiled, put in the rabbit meat to blanch, boil for 5 minutes, remove it, wash it, control the water, add a little cooking oil to the wok, after heating, put star anise, cinnamon, bay leaves and ginger slices;

The third step is to stir-fry the fragrance over low heat, put the rabbit meat blanched in advance into the pot, stir-fry the rabbit meat steak aside, put a few pieces of rock sugar, and fry it over low heat until it melts;

The fourth step is to mix it with the rabbit meat, so that the rabbit meat can be evenly coated with sugar, and then add a little envy to it, add hot water that has not passed the rabbit meat, boil it over high heat, turn to low heat and simmer;

The fifth step, more than half an hour, after the rabbit meat is stewed, add a little salt to taste, collect the juice over high heat, and when the soup becomes thick, you can turn off the heat, put the braised rabbit meat on the plate, sprinkle with chopped green onions, millet spicy for decoration, and serve.

Summary: Rabbit meat is easily digested and absorbed by the human body, higher than other meat, and the practice of rabbit meat is also rich and diverse, rabbit broth, stir-fried rabbit meat, dry pot rabbit and so on are classic practices, for rabbit meat has an earthy smell, as long as the method and steps are used correctly, it can be well removed.

Rabbit meat has always been loved for its tender meat, but many people make it taste less satisfying and may prefer chicken, duck and fish and rarely cook rabbit meat at home. But in fact, if you master this method, everything at home is delicious, and occasionally you will eat it with chicken, duck, and fish, and the diet at home will be richer. Let's take a look at how rabbit meat is not fishy!

Step 1:If you buy rabbit meat in the vegetable market, ask the boss to slaughter it, and be sure to tell him the minimum amount to be slaughtered. Take it home and wash it, drain the water, add an appropriate amount of salt, flour, cooking wine, and ginger slices, and set it aside evenly.

Step 2:Prepare auxiliary materials, scrub and cut each sample for future use.

Step 3:Put hot oil in a pan and cook more oil than usual. Add the two vitex, millet spicy, green onions, pour the rest into the pot, fry over high heat, and then add the bean paste to continue frying.

Step 4:After the bean paste is also fried, pour the delicious rabbit meat and stir-fry again.

Step 5:The rabbit meat cooks quickly, stir-fry a few times, and when you see that the red color is gone, you add the two coarse ginger noodles mentioned earlier, millet and spicy, green onions, and soy sauce.

Step 6:Turn the pot well, you can come out of the pot, put it on the table, the fragrance is overflowing, it is fresh and fragrant, that's it, the material is simple, but the fragrance is full. Those who are interested in rabbit meat may wish to try it.

1. Prepare the ingredients rabbit meat, liquor, ginger and garlic slices, star anise, cinnamon, bean paste and tempeh sauce, blanch the water first, put the washed rabbit meat pieces into a pot of cold water, put in ginger slices and green onions, then add an appropriate amount of cooking wine, boil water, boil the blood foam, and then rinse the blood foam with boiling water.

2. It is to add an appropriate amount of high liquor, which is the most important thing to remove the smell of rabbit meat. Remember to use high, cooking wine and low-alcohol wine to suppress the fishy smell of rabbit meat.

3. Start to stir-fry ginger and garlic slices, star anise, cinnamon, bean paste and tempeh sauce together to create a fragrance, and then add rabbit meat to stir-fry, further borrow the flavoring fragrance to suppress the fishy smell of rabbit meat and improve the fragrance of rabbit meat.

Put ginger slices together to make rabbit meat to remove the fishiness.

Ingredients: 300g rabbit meat, 50g red dates

Excipients: appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of pepper, appropriate amount of ginger slices.

1. Prepare rabbit meat and jujubes.

2. Wash the rabbit meat and chop it into pieces.

3. Soak in water for 1 hour.

4. Blanch the rabbit meat.

5. Put the rabbit meat into the soup pot and add ginger slices and an appropriate amount of water.

6. Bring the fire to a boil, turn to a simmer, boil until 1 hour early and old add red dates, and the shed does not continue to boil for 30 minutes.

7. Put the boiled rabbit broth into a bowl, add salt, chicken essence and pepper to taste.

Method 1: Before cooking meat, you need to mix it with a small amount of vinegar and water, let it sit for a few minutes to half an hour, and then do it, there will be no fishy smell, and it is the same when making fish. When cooking, vinegar, ginger, green onions, etc., can be used to remove the fish, and it is highly recommended to add a little lemon juice or white wine.

Method 2: 1. Find a large pot and fill it with cold water. Rinse the raw meat slightly and place it on the stove.

**, turn on the fire to the smallest until it is so small, and then wait for half a half! 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).

2. Half an hour later, you will find that the whole pot of water is red (blood water), and there is a layer of impurities (lymph) floating on it, which smells very stinky. But the meat is still raw, and the water is only warm.

3. Pour out the water in Zhuzhou, rinse it with warm water and rub the meat, so that the meat can be considered fishy. Green onion and ginger wine should be used in the cooking to enhance the flavor; A large amount of it is used to suppress the flavor.

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.

Rabbit meat is delicious, but its fishy smell is also heavier (hare is heavier than rabbit), so to make delicious rabbit meat, the key is to remove the smell and taste, you can use several methods to "multi-pronged" to remove the smell of rabbit meat:

1. Blanch, put the washed rabbit meat pieces into a pot of cold water, add ginger slices and green onions, then add an appropriate amount of cooking wine, boil water, boil the blood foam, and then rinse the blood foam with boiling water (too much blood foam, rinse more);

2. Stir-fry ginger and garlic slices, star anise, cinnamon, bean paste and tempeh sauce together to create a fragrance, and then add rabbit meat and stir-fry to further borrow the seasoning fragrance to suppress the fishy smell of rabbit meat and improve the fragrance of rabbit meat;

3. Add an appropriate amount of high liquor, which is the most important thing to remove the smell of rabbit meat. It is necessary to use high liquor, cooking wine and low alcohol to suppress the fishy smell of rabbit meat;

4. With these steps to lay the foundation, add an appropriate amount of lard, and after that, or stew or braised it, the fishy smell is basically gone.

Nutritional value of rabbit meat:

1) Rabbit meat is a high-protein, low-fat food, which is nutritious and does not make people fat, making it an ideal "beauty food". The protein content of rabbit meat is as high as almost 2 times that of pork, and more than beef, while the fat content is 1 16 of pork and 1 5 of beef.

2) Rabbit meat is rich in lecithin, which is indispensable for the development of the brain and other organs, and has the effect of strengthening the brain and intellect.

3) Regular consumption can protect the blood vessel wall, prevent thrombosis, benefit patients with hypertension, coronary heart disease, diabetes, and enhance physical fitness, build muscles, it can also protect cell activity and maintain elasticity.

4) The fat and cholesterol contained in rabbit meat are lower than all other meats, and the fat is mostly unsaturated fatty acids, often eat rabbit meat, can strengthen the body, but will not gain weight, is the ideal meat for obese patients, women eat it, can keep the body slim, therefore, foreign women will call rabbit meat "beauty meat"; And often eat free meat, has the effect of dispelling diseases and strengthening the body, therefore, some people call rabbit meat "health meat".

Rabbit meat is the most popular health care milk in life, it has a particularly high protein content, can strengthen the body, and can also improve the body's ability to resist disease, but rabbit meat has a nasty fishy smell, so what is the way to remove the fishy rabbit meat?

1. Blanching: Put the washed rabbit meat pieces into a pot of cold water, add ginger slices and green onions, then add an appropriate amount of cooking wine, boil water, boil the blood foam, and then rinse the blood foam with boiling water.

2. Put spices: start to stir-fry ginger and garlic slices, star anise, cinnamon, bean paste and tempeh sauce together to create a fragrance, and then add rabbit meat to stir-fry, further borrow the flavoring fragrance to suppress the fishy smell of rabbit meat and improve the fragrance of rabbit meat.

3. Liquor: Add an appropriate amount of high liquor, which is the most important thing to remove the smell of rabbit meat. Remember to use high, cooking wine and low-alcohol wine to suppress the fishy smell of rabbit meat.

The above is an introduction to the method of rabbit meat to remove fish, I hope it will be useful to you!