How do you make lamb so that it doesn t smell fishy?

1. The first step is to cut the mutton into evenly sized pieces of meat, soak them in clean water for at least 1 hour, and let most of the blood water in the meat pieces be filtered out by soaking in water, during which they are washed 1 2 times. Regardless of whether you buy lamb chops, lamb belly or lamb shank, as long as it is mutton, an important step to do after buying it home is to soak and filter the blood, and then blanch it to remove the fishy smell.

2. The second step, remove the fishy smell, put it in a pot under cold water, add mutton, pepper, white pepper, angelica, kaempafer, hawthorn, and tangerine peel. Note, especially remember to put cooking wine, I didn't put it the first time, and the second time I did it, the taste is really much worse. Some ** say that liquor cannot replace cooking wine, but I think that in addition to putting cooking wine, and then pouring half of the beer, the taste is also very good.

Don't put the salt first, put the meat tightly in advance, it's not delicious.

3. The pressure cooker is pressed for about 40 minutes, either with a pressure cooker or an ordinary pot, and the meat is simmered for 2 hours without using the pressure valve, and the meat tastes good and tastes.

4. After 40 minutes, the meat of the mutton at this time is already soft, you can open the pot and put the prepared white radish pieces into the pot, change the heat to low and continue to simmer for 15 minutes, roughly stewed, simply put a little salt to adjust the saltiness, sprinkle in some green onion and coriander, and then roll twice, and the stewed radish mutton soup is ready. Some people don't like to eat white radish, you can put vermicelli, carrots, potatoes, you can do it

1. Wash the mutton and chop it into pieces.

2. Prepare all the side dishes: wash the onions and tomatoes and cut them into large pieces; peel the carrots and potatoes and cut into cubes; Whole garlic, peeled; Cut the ginger into large slices; A small amount of cinnamon and set aside.

3. Put the mutton in a pot with cold water, blanch it and wash it with water to remove the foam and oil, drain and set aside.

4. Put a small amount of oil in the pot, heat it with an appropriate amount of rock sugar, and heat it over medium-low heat until the rock sugar melts.

5. Pour in the lamb and stir-fry constantly.

6. Bring the meat to color, tighten the meat, and set aside.

7. Wash the pot, add a small amount of oil, heat, add garlic + ginger slices + cinnamon, and stir-fry.

8. Pour in the tomatoes and onion cubes and stir-fry a few times.

9. Add the carrots and potato wedges and stir-fry until the onion is slightly soft.

10. Pour the lamb and all the side dishes into the pressure cooker and add the appropriate amount of water at once.

11. Cover the pot and cook over high heat until the gas is out.

12. Simmer over medium-low heat for about 50 minutes.

13. During the cooking process, prepare the garlic sprouts, wash them well, and cut them into medium and long sections.

14. When the time is up, remove the cover, sprinkle in the garlic sprouts, and add an appropriate amount of salt.

15. Stir it with a spoon, simmer for 5 minutes away from the lid of the pot, and the delicious, rotten and fishy mutton is ready.

How to stew mutton, delicious and no fishy smell.

1. When stewing mutton, add Sichuan pepper to remove the fishy smell, but the amount of Sichuan pepper should be controlled.

2. When stewing mutton, add an appropriate amount of ginkgo to remove the smell.

3. Before stewing the mutton, clean the purchased mutton, and then soak the mutton in water for two hours.

4. When stewing mutton, the mutton should be blanched, and some dirty things in the mutton should be blanched out, and the foam produced can be skimmed, so that the fishy smell of the mutton can be removed, and the effect is more significant.

First of all, when roasting the lamb, add carrot cubes, green onion and ginger, and cooking wine to remove the smell.

In addition, you can wash the mutton and cut it into small pieces, put it on a plate, add cooking wine, soda, salt, sugar, monosodium glutamate, and water to marinate, and then put in egg white starch and soak it for 2 to 3 days. When stewing lamb, you can put dried orange peel, or a little mung bean, and you can also put walnuts, hawthorn, cooking wine in a pot and cook it with the lamb.

1. Spices, when we cook mutton, we need to put spices with a strong smell.

Generally, there are green onions, ginger, garlic, angelica, codonopsis, peppercorns, etc.

These ingredients have a strong odor, which can effectively mask the fishy smell of mutton.

If you are making braised lamb, you can add a little more cooking wine.

If you are making a barbecue, you can put a little more salt and pepper powder, as well as cumin powder.

The flavor of the seasoning is fragrant and can effectively mask the taste of the lamb.

2. Cleaning, cleaning is also very important, the mutton you just bought must be washed three times with water, rubbed vigorously with your hands, so as to remove the blood foam.

It is also necessary to soak the lamb in water for about half an hour, so that the effect of removing the smell will be better.

The last step is to blanch, put the lamb in a pot of cold water, slowly heat it until it boils, turn off the heat, and then rinse the lamb in clean water several times.

3. Add vinegar, vinegar has a strong sour taste and volatility, which can effectively remove the fishy smell of mutton.

Pour some oil into the pot, after the oil is hot, add the mutton and stir-fry, add some white vinegar, then add green onion and ginger, soy sauce, sugar, cooking wine, ingredients, and add a little garlic before cooking.

In this way, the fishy smell is greatly reduced, and the taste is very mellow.

4. Drilled radish, the white radish is drilled and boiled with mutton, the radish has strong adsorption, which can remove the strong taste of mutton.

It is necessary to prepare the water for soaking the mutton in advance, add cooking wine, star anise, orange peel, hawthorn, and drilled radish to it, and then cook it with the mutton, which can greatly reduce the fishy smell of the mutton.

5. Chili pepper, put some chili oil and chili noodles in the mutton, the strong spicy taste can cover up the fishy smell of the mutton, and the taste will be more fragrant.

6. Coriander, the aroma of coriander is very special, it can effectively remove the fishy smell of meat, so adding some coriander when making mutton can play a unique effect of removing the fishy smell and increasing the flavor.

7. Tea, tea has a strong fresh smell, which can effectively neutralize the taste of mutton.

In the process of stir-frying the lamb, sprinkle strong tea several times in a row. The lamb that comes out of this way is fragrant and delicious.

8. Tangerine peel, tangerine peel has a special aroma, and has the effect of adsorption, put the tangerine peel into the mutton and cook it together, which can add flavor to the mutton and make the mutton taste more rich.

9. Mung beans, the taste of mung beans is very fresh, cooking mung beans and mutton together can reduce the fishy smell of mutton, and make the taste of mutton taste very natural.

Drill holes in a radish and cook it with the lamb in a pot; You can also put a few mung beans in the pot to remove the fishy smell.

Boil the mutton in water, add a little garlic and thin chili pepper (chili oil or chili noodles and water to form a thin paste) when eating, and the gas can also be reduced.

Wash and chop the lamb, put it in a pot of boiling water, and pour some rice vinegar over it. Generally, 1 kg of mutton can be put 1 kg of water and two vinegars. Cook until the pot is boiling, take out the mutton, and the gas can be relieved. At this time, the mutton with the qi removed is braised or other methods can be taken.

When roasting and boiling mutton, add a certain amount of curry powder to remove gas. Generally, 1 kg of mutton is put in half a pack or a third of a pack of curry powder.

Fried lamb slices. Primer the oil in the pan, wait for the oil to heat up, and put the lamb in the pan. Stir-fry the lamb until it is half-cooked, add rice vinegar and roast dry.

The amount of vinegar is about one thousandth of the amount of meat. Then add green onions, ginger, soy sauce, sugar, cooking wine, fennel seeds to be seasoned, and add green garlic or garlic paste when the pot rises. Its fishy smell is greatly reduced, and the taste is mellow.

Make the bottom oil in the pot, boil the pot with ginger and minced garlic, put the mutton until it is half-cooked, then enlarge the green onion, then add soy sauce, vinegar and cooking wine and stir-fry a few times, and stir-fry the sesame oil from the pot. Its taste is fragrant and fragrant, and there is no fishy smell.

Stir-fry lamb. Ingredients: 300 grams of lamb (hind legs) and 2 green onions.

Excipients starch 1 tablespoon.

Seasoning: 1 2 tsp salt, 1 tbsp vinegar, 5 cloves of garlic, 2 tbsp cooking wine, tbsp light soy sauce, 1 2 tsp Sichuan pepper powder, 1 tbsp sugar, 2 tbsp vegetable oil.

The practice of stir-frying lamb.

1.Soak the mutton in water in advance (soak it for a while, you can change the water a few times in the middle, and you can not soak it if you don't have time), and then squeeze out the water with kitchen paper or a disinfectant towel.

2.Remove the fascia and cut into large slices with a top knife (cut off the shredded meat; It can be slightly frozen before cutting, and it can be cut thinner).

3.Add Sichuan peppercorns, light soy sauce and starch.

4.Grasp well and marinate for about 10 minutes.

5.Mince the garlic and cut the green onions diagonally into thin slices about 5 cm long.

6.Stir-fry the wok, add 2 tablespoons of vegetable oil after the pot is hot, when it is 7 hot, add the mutton, quickly fry until the mutton changes color, and immediately put out the oil control for later use.

7.Leave the bottom oil in the pot (you can also add a little more oil, you can save oil with a non-stick pan), add the minced garlic, and simmer until fragrant.

8.Add the shredded green onions and continue to stir-fry over low heat until the green onions are slightly soft and fragrant.

9.Add the mutton, add the cooking wine at the same time, turn to high heat, and stir-fry quickly.

10.Add sugar and stir-fry evenly.

11.Finally, add a few drops of balsamic vinegar.

12.Add a pinch of salt to taste, stir-fry evenly, and serve.

Cooking skills 1: In addition to stir-frying minced garlic and shredded green onions, the rest of the steps should be kept on high heat to ensure that the mutton is tender and smooth;

2. When marinating mutton, add Sichuan pepper powder, which can effectively remove the fishy smell of mutton. If not, you can also use some allspice powder or pepper.

Mutton is rich in nutrients and is a good nourishing product for winter cold, but because mutton has a fishy smell, many people do not like to eat it. Only put a good pick, cleaning and cooking three.

A pass, you can get rid of the smell of mutton.

To control the selection is to choose fresh meat with light red color and elasticity to the touch; Then it is to wash the good cleaning, wash the fine hair and impurities on the surface of the mutton with warm water, cut it into small pieces and blanch it, remove the blood foam, and then rinse it clean; Cooking is more important, the way to remove the fat when cooking is to add pepper, ginger, grass fruit and other boiling, etc., the following is my cooking method that can remove the smell of mutton:

Buy a leg of lamb and chop it into square pieces, rinse it with water; Put water in the pot, put Sichuan pepper, dried pepper, star anise, cinnamon, ginger, ginger, angelica, baikou, cloves, sand kernels, kaempfera, and grass fruits. Wrap it in a small piece of white cloth, put it in a pot, then add the cut mutton to the pot and bring it to a boil over high heat, and simmer over low heat; Once the lamb is burned, remove it and serve. Whether you eat it stir-fried or make a hot pot, it is salty, fresh and slightly spicy, and fragrant.

To make lamb that tastes good and doesn't smell fishy, you can try the following:

1.Choice of ingredients: Choose fresh lamb and try to choose parts that remove the fishy smell, such as lamb shank or lamb shoulder. If possible, choose organic or high-quality lamb to ensure quality.

2.Pre-treatment: Before cooking, soak the lamb in cold water for about 30 minutes. This helps to remove some of the fishy odor. You can also add some vinegar or lemon juice to the soaked water to further remove the smell.

3.Seasoning: Before cooking, lamb can be marinated with seasonings such as salt, pepper, garlic, ginger, etc. These seasonings can help mask fishy odors and add flavor.

4.Cooking: Choose a suitable cooking method, such as stewing, boiling, or roasting. Stewing is a commonly used method to make lamb tender and without a fishy smell. You can add some spices and vegetables during the simmering process to add flavor.

5.Remove blood: During cooking, if blood is produced, it can be removed violently with a spoon or kitchen paper towel with a gentle grip. This helps to reduce the fishy odor.

6.Toppings: Choose some toppings with strong flavors, such as onions, garlic, ginger, spices, etc., which can help mask the fishy smell of lamb.

7.Cooking time control: Do not overcook the lamb to avoid more fishy smells. Depending on the cooking method and the part of the lamb, control the cooking time so that the lamb is cooked through but still tender. With skill.

8.Choice of side dishes: Choose some refreshing side dishes, such as vegetable salad, yogurt dressing, etc., which can help balance the flavor of the lamb.

With the above methods, you can make lamb dishes that are delicious and have no fishy smell. Remember to adjust it to your personal tastes and preferences to enjoy your meal while minimizing the effects of fishy smells.

1. Spicy lamb loin.

Ingredients: 300 grams of lamb tenderloin, 50 grams of green peppers, 40 grams of winter bamboo shoots, 1 egg white.

Seasoning: 10 grams of chopped green onion, 5 grams of minced ginger and minced garlic, 1 teaspoon of refined salt and sugar, 1 2 teaspoons of monosodium glutamate, 1 2 tablespoons of cooking wine, 1 tablespoon of soy sauce and sesame oil, 3 tablespoons of hot sauce and starch, appropriate amount of clear soup with a wide shirt, 500 grams of blending oil (about 40 grams).

Method. 1. Wash and drain the lamb loin, cut it into 1 cm cubes, add egg white, starch, refined salt and spicy sauce and mix well.

2. Blanch the bamboo shoots in a pot of boiling water, remove them from the cool, drain them, and cut them into small cubes; Remove the stems and seeds of the green peppers, wash them and cut them into diced teeth.

3. Add the blended oil to the pot and heat it, and put the lamb loin into the croin until it is cooked through.

4. Add diced winter bamboo shoots and green peppers and stir-fry for a while, remove and drain the oil.

5. Heat the pot on the fire, put the diced bamboo shoots and green peppers back into the pot, cook in the cooking wine and stir well.

6. Add diced mutton, add soy sauce, sugar, monosodium glutamate, chopped green onion, minced ginger and minced garlic and stir-fry until flavorful.

7. Add the clear soup to boil, then thicken it with water starch, pour in sesame oil and stir well, remove from the pot and put it on a plate.

2. Mutton meatball soup.

Ingredients: 200 grams of ground lamb, 150 grams of cabbage, 25 grams of minced coriander, 1 egg white.

Seasoning: minced green onion, minced ginger, refined salt, monosodium glutamate, cooking wine, water starch, sesame oil.

Method. 1. Remove the cabbage roots, peel off the old leaves, rinse with water, drain the water, and then cut it into thin strips with a knife for later use.

2. Put the ground lamb meat into a bowl, add minced ginger and green onions, and add water while stirring until the ground lamb is starched.

3. Add egg white, water starch, refined salt, monosodium glutamate, cooking wine, and sesame oil and stir well.

4. Put the pot on the fire, add 1500 grams of water to boil, add shredded cabbage and cook for a while.

5. Use a small spoon to make small balls of fillings and put them in the soup pot one by one to cook.

6. Bring to a boil over a strong fire, skim off the foam, and add the remaining refined salt and cooking wine to adjust the good taste.

7. Add monosodium glutamate, pour in sesame oil, pour into a large soup bowl, and sprinkle with chopped coriander.