How to remove the taste of braised pork, and how to remove the taste of hot meat

1.2 pounds of pork belly, wash and rinse 2Cut into cubes of 2-3 cm in size.

3.Add an appropriate amount of water to the pot and put some ginger slices.

4.Blanch the sliced meat in a pan.

5.When the meat turns white and firm, skim off the foam and remove it for later use.

6.Prepare an appropriate amount of green onions, shredded ginger, garlic cloves, 2-3 dried chili peppers and ingredients, an appropriate amount of rock sugar, two beers, and a little dark soy sauce.

7.After the wok is heated, pour in a little cooking oil, and stir-fry the green onions, ginger, garlic, dried chili peppers until fragrant.

8.Add the blanched and drizzled pork belly and stir-fry over high heat, gradually stir-frying the oil in the pork belly.

9.Add dark soy sauce to color and stir-fry evenly.

10.Then add rock sugar and ingredients.

11.Pour in two cans of beer, covering the surface of the pork belly and making it a little deeper.

12.Bring to a boil over high heat, skim off the foam, turn to low heat and simmer for about 1 hour.

13.When the meat is tender, add a pinch of salt to taste and reduce the juice over high heat.

14.Wash the rape and cut it in half, blanch it on a plate, put it in the braised pork, and sprinkle a little white sesame seeds.

Cooking skills. Three small steps to make braised pork:

1. Blanching: remove the oil, remove the fishy and remove the blood foam.

2. Firing: Stir-fry over high heat to remove oil, and simmer over low heat to taste.

3. Collect the juice: Collect the juice on high heat, and the water will be exhausted.

The trick to this braised pork without marinating it in cooking wine in advance is to stew it with beer without adding water. It doesn't matter if you don't fry the sugar, it's just as good to use dark soy sauce as it is to color it with rock sugar

Before roasting the meat, cover the meat bubbles with cold water and blanch it.

Put the wine, just a little bit.

Hello, I am happy to answer for you 1, blanching: pay attention to the use of cold water when blanching, if you blanch the meat with hot water or boiling water, the odor will be locked in the meat, when blanching the meat, put some salt in the water, after the meat is cooked thoroughly, scoop up the meat, and then rinse the meat with water, the odor will be removed most. 2. Salting:

Untreated lightly odored pork can be salted for 3-4 hours, then soaked in concentrated brine for 1 hour, and then soaked in water for 1 hour, to remove most of the odor. Blanched meat can be soaked in salted water for about 30 minutes, and then scooped up and soaked in clean water for about 30 minutes. 3. Wine washing:

Repeatedly scrub the meat with a higher degree of liquor, or you can soak it directly in white wine, or use white wine to scrub it with water, and then soak it in water for 15 minutes. 4. White vinegar cleaning: no treated peculiar smell of meat, scrub with white vinegar mixed with water, and then soak with water for 15 minutes to return to regret the bell, you can also use white vinegar mixed with water to blanch the lack of meat, if the water is cold water, it must be dealt with well, to prevent eating bad stomach hope to help you, I wish you a happy life!

First, salt treatment:Marinate with a large amount of salt for three or four hours, then soak in concentrated salt water for an hour, and then soak in water for an hour to remove most of the odor.

Second, white vinegar treatment:Use white vinegar mixed with water to scrub the smelly meat, and finally soak it in water for about 15 minutes. You can also use the method of vinegar water to deodorize, and use white vinegar mixed with water to blanch.

Three, sour fruit deodorant:Find sour fruits such as sour lemon and star fruit, beat them into a pulp, mix them with some water, then scrub the meat, and soak them in water for 15 minutes.

Cooling storage of meat refers to the method of reducing the temperature of the product to about 0 1 and then storing it at about 0. Cooled meat is still active due to low temperature bacteria, so the storage period is not long, and generally pork can be stored for about 1 week. In order to prolong the storage period of the chilled meat, the temperature at the depth of the product can be reduced to about 6.

However, due to the different types of raw materials, the conditions for cooling treatment are also different. Changes in the refrigeration process of meat Refrigerated meat and poultry at low temperatures, due to the action of microorganisms, make the surface of the meat sticky, moldy, soft, and have color changes and bad odors.

Meat myolytic protein contains organic acids, glutamic acid, and monosodium glutamate salts, and losing them can affect the taste of pork. Therefore, the pork should not be soaked in hot water, but should be quickly rinsed with cool water.

Use cooking wine and ginger to remove the fish.

Ingredients: 500g pork belly

Excipients: appropriate amount of green onion, 2g of large ingredients, 2 bay leaves, 20ml of cooking wine, 20ml of dark soy sauce, 20ml of light soy sauce, 30g of rock sugar, appropriate amount of salt, appropriate amount of ginger.

1. Prepare all the ingredients.

2. Wash the pork belly, cut it into large pieces, and blanch it in a pot with cold water.

3. Pour oil into a wok and add rock sugar.

4. Boil over medium-low heat and the sugar juice turns brown.

5. Pour in the pork belly and stir-fry.

6. Stir-fry over medium-low heat until the pork belly is slightly brown.

7. Add green onions, ginger and bay leaves and continue to stir-fry.

8. Add cooking wine and stir-fry until fragrant.

9. Add dark soy sauce and stir-fry until the meat is colored.

10. Add an appropriate amount of water and bring to a boil over high heat to skim off the foam.

11. Cover and simmer over low heat for 1 hour.

12. Then turn on the high heat and remove the green onion and ginger ingredients.

13. Add a pinch of salt to taste.

14. Thicken the soup over high heat and turn off the heat.

15. Serve the prepared braised pork.

How do you get rid of the smell of stew?

Hello, dear, remove the peculiar smell of spoiled meat: you can blanch the meat, add a little salt when blanching, after the meat is cooked thoroughly, scoop up the meat, and then rinse it with water, you can also use a lot of salt to marinate the smelly meat for three or four hours, and then soak it in water for an hour, you can also use a relatively high degree of liquor to mix water and then scrub the meat repeatedly.

Abnormal odor; The food has a bad smell and can no longer be eaten. There is a peculiar smell on the body, which makes it impossible for people to approach. There is a peculiar smell in the environment, which makes it difficult for people to breathe easily.

Prepare a pot with the size of the pot as if the maximum water level could submerge the prepared ingredients (meat).

Wash the pork, then prepare a large pot, put cold water in the pan, **. At this time, the point is to come, how big is this fire to open, to open to the smallest and smallest, that is, it is so small that it is about to extinguish that kind of small, and then watch from the side, the water can not bubble and steam, 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 the meat turns white at this time, then it is completely wrong, this is to remove the fish, not to cook the meat, if the meat is cooked, The aroma of the meat will be scattered in the soup, the meat will be gone, 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 out the water, and rinse the surface of the meat with lukewarm running water, because at this time the surface of the meat will still adhere to a little fishy smell.

If the meat you buy back is pig ground meat (ground meat, minced meat), it is not allowed to do this, at this time you need a clean and oil-free pan, and then also use the smallest fire, put the meat in it and force the water out at 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.

Here's how:

1. You can apply a layer of salt evenly on the meat, leave it for 20 minutes, and then rinse it with water to remove the odor on the meat.

2. After the meat is cut, put it in the pot with Tieguanyin, put the cold water on the meat, put it on the gas to boil, after boiling the water, pour the water, wash the meat, pour the tea leaves, put a little ginger when boiling the meat, and add a little rice wine when the water is boiled.

First blast the meat in cold water to remove impurities, and then use hot water again to remove impurities such as blood foam, and then when cooking, put in ginger slices and cooking wine, you can also put some brandy, so that the taste is very fragrant, and there will be no peculiar smell.

Cook once in water, medium rare, and then stir-fry garlic and meat.

When you want to cook the meat, put it in cold water to boil, which will help to penetrate the fishy substances in the pork, so that the meat will not have a too strong fishy smell, if the broth is still used, then put a little ginger slices when cooking

Oh, my God! Smelly? It is normal to have a fishy smell, and if there is a peculiar smell, you should first check whether there is something bad that has happened, or it is caused by improper storage!! Remember!!

How to get rid of miscellaneous smells:

1.Soak in water for 30 minutes (to remove most of the blood and odor), remove and drain.

2.Bring the water to a boil for about 5 minutes.

3.When cooking meat, add rice wine or white wine.

4.Increase the amount of seasonings, green onions, ginger and garlic.

5.There is still a peculiar smell, so you should add some bean curd when making it to dilute the peculiar smell.

Wash with tap water first.

Then boil in clean water.

Boil the blood out.

Then put ginger when cooking. That's it.