How to get rid of the fishy smell after cooking meat for a long time

Don't blanch the meat for a long time, generally wait for the pot to boil and blanch the blood water in it for about 3-5 minutes, then turn off the fire and take it out piece by piece. It is recommended that you put some ginger when blanching the meat to remove the fishiness.

1. Cold water blanching method (suitable for meat with many peculiar smells, heavy blood stains, and thawing, such as pig's trotters, mutton, etc.) 1. Pour water into the pot and heat it;

2. Add cooking wine and put in the pig's trotters;

3. Foaming, turning from time to time during the period;

4. Remove the water after boiling;

5. Put it in cold water to wash off the blood stains.

2. Blanching method in boiling water (suitable for fresh meat with less blood stains, such as chicken, duck, etc.) 1. Boil water in a pot and put in chicken;

2. After the water boils again, turn to low heat;

3. Skim off the foam;

4. Put it in hot water at 70 or 80 degrees Celsius to wash off the blood stains.

3. Rapid blanching method (suitable for squid, octopus and other seafood).

1. Take half a pot of water and turn on high heat;

2. Add green onion knots and ginger slices and boil until boiling;

3. Cook for about 30 seconds and remove from;

4. Over ice water.

If you want to get rid of the fishy smell when stewing meat, you can first soak it in water for a few hours and change the water in the middle. Then when stewing, it is best to add cooking wine, Sichuan pepper, star anise and other fishy seasonings.

1.The best way to remove the smell of meat is to blanch the meat in boiling water before stewing, then remove the black stuff that floats on the water, and then take out the meat and wash it in cold water.

2.Prepare the ginger slices and put them in the pot of the stew while the meat is stewed, so that the smell of the meat will not be so strong when it is stewed.

1. Pour an appropriate amount of water into the pot, put the pork into the water, then add cooking wine, green onions, ginger, etc. to boil, and then skim off the foam, so that the fishy smell of the pork is gone. You can also marinate the pork in cooking wine, green onions, ginger, pepper, etc., for a while, and the fishy smell will disappear.

2. When stewing pork, you can put an apple in it, the aroma of apples can not only eliminate the peculiar smell of meat, but also reduce cholesterol and blood pressure, and the effect is more obvious.

3. Put the pork with a fishy smell into the rice washing water and scrub it, soak it for a period of time, and then rinse it with clean water, you can also remove the fishy smell, and the stewed meat has no fishy smell.

4. If the pork still smells fishy after stewing, you can add cooking wine, rice wine, and white wine, and the fishy effect is better. Wine can not only remove the smell, but also improve the taste.

From the Apple Green Health Network.

Blanch it before stewing, put some wine, sugar, etc. in an appropriate amount when stewing, the most important thing is that it must be stewed for a long time, stewed for a long time, not only soft and rotten but also the soup is delicious and delicious.

Condiments: green onions, ginger and garlic are used, and tea bags are put into tea bags when stewing meat, which not only removes the fishiness but also makes the meat delicious.

My mom usually brews it in wine!

1. Put the meat in the pot, take the water with pepper, ginger slices and garlic and cook for a while, about ten minutes, and then you can remove the fish.

2. Put an apple when stewing meat, the apple fragrance can eliminate the peculiar smell of pork.

3. Add a few drops of vinegar to the meat before stewing, and put a few slices of ginger, peppercorns, and ingredients when stewing to remove the fishy smell.

4. Put spices in the mutton. To get rid of the fishy smell of mutton, it is best to use peppercorns, cinnamon, cumin, and less ingredients. Due to spices such as pepper, cinnamon, pepper, and cinnamon, the aldehydes and ketones in the meat can undergo oxidation reactions, weaken the odor and increase the flavor.

This method is especially effective when it comes to removing odors. Be careful not to put too many spices, otherwise it will mask the flavor of the meat.

1. Neutralize and remove the smell, add an appropriate amount of vinegar to neutralize it during cooking, so that it can generate acetate. The fishy smell can be greatly reduced. In addition, tomato sauce contains organic acids such as citric acid and malic acid, which also have the effect of neutralizing and removing fish, of course, cooking fish and meat directly with tomatoes also has the effect of removing fish;

2. Heating to remove the fish, you can use blanching water, boiling water and other methods to remove the fishy before cooking;

3. Spices to remove fishiness, green onions contain volatile oil and green onions to eliminate allicin, and ginger contains gingerol. Gingerene, gingerol, Sichuan pepper and pepper contain capsaicin, star anise contains anisal, anisole and cinnamon contain volatile oils, organic acids, etc., the above substances weaken the odor and can increase the fragrance, especially in the animal raw materials with a strong fishy smell, the effect of removing the smell and increasing the flavor is more obvious;

4. To remove the smell of alcohol, use the dissolution and volatilization properties of alcohol to fishy substances, dissolve aldehydes, ketones and sulfur-containing compounds in fish and meat first, and volatilize them together after heating to remove the fishy odor. At the same time, ethanol can also react with aldehydes in raw materials to form aroma substances, and it can also combine with organic acids to form esters, and the results of the two can make dishes fishy and flavorful.