Nowadays, pork always smells fishy, is there any better way to get rid of it?

Before cooking pork, you need to mix it with a small amount of vinegar water, let it sit for a few minutes to half an hour, and then make it, and then there will be no fishy smell, and the same is true for fish. When cooking, add cooking wine, vinegar, ginger, green onions, etc. to remove the fish, it is highly recommended to add a little lemon juice or white wine! If the fish is heavy, you can use cooking wine, vinegar, or green onion and ginger to drown in advance, and you can also smear some rice wine and salt on the pork to code the flavor, which can not only remove the fishy smell, but also increase the flavor of the meat.

It is also useful to add some garlic or white pepper to cooking.

The fishy smell of pork is caused by the residue of blood and lymph. Find a large pot and fill it with cold water. Rinse the raw pork lightly and place it on the stove.

**, turn on the fire to the smallest until it is so small that it is extinguished, and 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). After half an hour, you will notice that the whole pot of water is red (bloody) and has a layer of impurities (lymph) floating on it, which smells very bad. But the meat is still raw, and the water is only warm.

Drain the water, rinse with warm water and knead the pork so that the pork is fishy.

As for the ground meat, because it cannot be treated in this way, it can only be relegated to the next best thing, first stir-fry the water over low heat (not high heat), and then pour out the stinky water; If you are afraid of odor, you can also put it in a sieve and quickly boil the surface residue with hot water before cooking, which can also remove the smell. 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.

Because of its cool and refreshing characteristics, beer is always a regular on people's tables in summer. Even in the autumn and winter season, beer is drunk less, but it has an unexpected variety of functions when cooking delicacies. When cooking fatty meat, adding a moderate amount of beer can make the pork more tender and delicious.

These are some of the ways to remove the smell of pork.

After washing the pork, put the pork on a plate, add some beer, and then add pepper and salt to soak for a while, after which you can achieve the effect of removing the fish, or you can add cooking wine to remove the fishy smell.

You can use cooking wine to remove the fish, or ginger slices to remove the fish, or you can use green onion segments to remove the fish, you can also blanch the pork in advance, or wash the pork with flour.

You can put in some bay leaves, you can put in some rice wine, you can also put in some lemon juice, you can also put in some vinegar, so that you can remove the fishy smell of pork.

Marinate with seasonings in advance, cut the meat thinner, pour a little more cooking wine when cooking, you can dry it into pork jerky, and put a little more pepper, pepper and ginger.

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.

You can put the pork in a pot of cold water, add cooking wine, green onions, and ginger slices to blanch; Secondly, spices and soy sauce can be marinated together, so that these heavy seasonings can cover up the fishy smell of pork, and then stewed at high temperature, which can also make the fishy smell in the pork disappear; In addition, put a small amount of vinegar water in the pork and leave it for a few minutes to half an hour, and the fishy smell will also dissipate; Similarly, you can also spread some rice wine and salt on the pork, which can not only remove the fishy smell, but also increase the aroma of the meat.

Hello, I'm glad to serve you Here's an inquiry for you: there are three ways to remove the fishy smell of pork. The first is the cleaning method.

When we buy pork, we first rinse the dirt and blood on the surface of the pork with water, which can only remove 5% of the fishy smell of the pork. The second is the blanching method. Wash the pork in a pot under cold water, the water is not over the pork, add cooking wine, boil water, boil for a few minutes, until a layer of dirt floats on the water, in fact, the fishy smell inside is almost all blanched, then the waterlogged pork is cleaned in clean water, and the water in the pot is not used and poured out.

At this time, more than 90% of the fishy smell of pork can be removed. Then you can start making the dishes you need. The third is the spice removal method.

The main selection of Chinese herbs to remove the fishy smell, and at the same time to increase the fragrance, fragrance and other spices used together, can make the meat smell fragrant, chew fragrant, tongue root produce a mellow fragrance Oh I hope my answer can help you, and I wish you all the best and a happy life [Rose].

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.