What is the best way to remove the smell of braised pork?

Braised porkIt is a well-known and very popular popular delicacy, its color is attractive, soft and glutinous, fragrant, fat but not greasy, and it is loved by the elderly and children.

There are many ways to make braised pork, among which there is one braised pork that was one of the most favorite delicacies, and this delicacy is often eaten to supplement nutrition and brain power, so it is called "Mao's braised pork".Of course, this is just one of the more famous recipes for braised pork.

What is the best way to remove the smell of braised pork?

Braised pork is not only a delicacy in the banquet, but also a delicious hard dish often made at home, braised pork is generally made of pork belly after processing, and then roasted over low heat. The production method of braised pork and Dongpo meat is very similar, the great writer Su Shi of the Song Dynasty not only has a deep literary attainment, but also has a study of gourmet cooking, so there is an experience of "less water, slow fire, and it is beautiful when the fire comes", I think this statement is also applicable to the production of braised pork.

1. The best way to remove the smell of braised pork

Braised pork is widely spread and has a variety of practices, but it is all made of pork belly, and the smell of pork is relatively heavy, and if it is not handled well, it will affect the quality of dishes and appetite, so what are the best ways to make braised pork to remove the fish? I think there are a few suggestions.

Burn the skin to remove the fishiness,The glandular spring under the pig skin is one of the main fishy smells, containing a lot of pig body fluids and metabolic dirty substances that are not discharged, as well as residual hair piles, burning the pig skin with fire to brown, can remove the subcutaneous dirty substances and residual hair piles, and effectively remove the fishy smell. You can also boil the pot, then put the skin-bearing side on it to burn brown, and then clean it with a steel wool ball.

Blanch to remove the fishiness,Blanching is an effective way to remove the smell of most meat, through the boiling high temperature of the water can cook out the residual blood water in the meat, to achieve the purpose of removing the fish, blanching is generally a pot under cold water, when boiling to hit the foam, you don't need to fish out the white foam, that is the protein of the meat boiled.

Oily and fishy,Braised pork is generally fried or stir-fried until golden brown after blanching, which can force out the excess fat and moisture of the pork belly, so that it is not only fat but not greasy, but also has the effect of removing the smell and removing the difference.

Spices to remove the fishiness,Usually when making meat, there will be some spices, spices not only have the effect of increasing flavor and flavor, but also have the effect of removing smell and deodorizing, so when cooking braised pork, you can put some spices to achieve the effect of removing the smell and increasing the flavor.

The fishy smell of pork is mainly in the subcutaneous gland spring, the blood water in the body and the metabolites that are not eliminated, through the above methods can effectively remove the fishy smell of pork, so that the braised pork is fat but not greasy, fragrant and delicious.

Clean the pork belly in advance and soak it in cold salted water for about 20 minutes, so that the dirty blood in the pork belly can be discharged. Then blanch the water again, note: be sure to cool the pot under water, at this time the water is boiling, you will see that there are many black and gray foam impurities in the pot, at this time the meat has changed color, it's okay, clean the pork belly twice, and the braised pork will not wake up at all.

Don't boil the cut meat in water, but put the cut pork in warm water, add a little salt, stir well and soak for 5 minutes. Then scrub with your hands to wash out the bruises and impurities. When the blood is washed out, the smell of the pork will be much less.

It is to boil the braised pork in boiling water, put it, put a little ginger and star anise to let it go to the fish, and put a little wine when you pick it up.

First of all, the meat you buy must be soaked in water to remove the blood. If the meat contains blood, it will smell fishy. Soaking the blood out of the meat with water is the best way to remove the fish. Cooking wine is also a good way to get rid of fish.

When making braised pork at home, you can put cooking wine, green onions, ginger and garlic, and lemon slices, all of which can remove the fishy smell.

When you make braised pork by yourself, you can put in some big ingredients such as star anise or Sichuan pepper to remove the fishy smell of the meat, and you can also put in some cooking wine, which can also effectively remove the fishy.

The most important thing is to put cooking wine, it doesn't matter if anything else, as long as the cooking wine is put in place, you can remove the fishy smell and taste more delicious.

You can add some cooking wine to the braised pork to remove the fishy smell, and the braised pork will not have any peculiar smell, which is very delicious and delicious.

Su Shi, a great writer of the Song Dynasty, not only has a deep literary attainment, but also has some research on food cooking, so he has the experience of "less water, slow fire, and it is beautiful when the fire is ready", and I think this statement is also applicable to the production of braised pork. For example, the famous Mao's braised pork in Hunan, the braised pork in Shanghai, the Lu-style braised pork in Shandong, and so on. Although the methods are varied, the rich and mellow aroma, fat but not greasy, crispy and not fishy are all common points, and a successful plate of braised pork is definitely a "rice killer" level delicacy.

<> is also commonly referred to as sugar color, but it is directly wrapped on the ingredients without adding water, and the sugar flavor made into sugar color will greatly reduce the burnt flavor, so the sugar color does not have much sweetness, mainly because it is colored to enhance the taste, and the effect of relieving the smell and removing greasy. It is best to choose a better pork belly, which is twice the result with half the effort, many people will blanch the braised pork, but there will be a problem, that is, the meat will turn into firewood, and the taste will not be so good, in fact, we only need to clean and soak it.

Many people's first step is to put the pork belly into the pot and blanch it, and the blood water of the pork belly after blanching will indeed be reduced a lot, but friends who have made braised pork should also know that the simple tide has no effect on the braised pork, and the braised pork still has some fishy smell. Since we don't blanch, be sure to clean the pork belly. Cut the pork belly into pieces, put it in a bowl, pour in an appropriate amount of water, add an appropriate amount of ginger, soak for about half an hour, if there is blood in the water, pour it out and replace it, then remove and drain.

Many people will put the pork belly in the pot and blanch it with water before making braised pork, but when doing this step, I don't know whether to put the pork belly in hot water or cold water. If you are a soup cooker, the method is different. The head is boiled, poured a few minutes after boiling, which can remove the fishy smell and impurities, and then add water again to simmer over slow heat, and the taste will be known First of all, quality first.

The best way to get rid of the smell is to add some cooking wine in an appropriate amount when cooking braised pork, as well as green onions, ginger, and garlic spices, which can help improve the freshness of braised pork.

When cooking braised pork, the method I often use to remove the smell is to blanch the water to remove the smell. After boiling water, the remaining blood in the meat is forced out. Generally, blanching is done in a pot under cold water, and then the white foam floating on it is removed when boiling.

At the same time, when cooking braised pork, cinnamon, fennel, star anise, Sichuan pepper, chili, green onion, ginger, garlic, bay leaves and so on should be added. These spices will also have a good deodorizing effect.

The best way is to wash it and put water in a large pot to boil, then use cooking wine, ginger, green onions, and boil for an hour to remove the taste.

The best way to get rid of the smell when making braised pork is to boil it and cook the meat that is going to be used in hot water.

Adding a few pieces of hawthorn to the spices can better and more effectively remove the fishy smell carried by the meat, and can also make the stewed meat more fragrant.

1. When stir-frying the roasted meat, put a few slices of ginger into the pot, the ginger slices can remove the fishy smell, and then the fried food will not have a fishy smell.

2. When stir-frying the roasted meat, put a few slices of garlic into the pot, as garlic and ginger slices have the function of removing the smell of meat.

3. Use cooking wine to remove the smell, and put an appropriate amount of cooking wine when stir-frying.

4. Use boiling water to remove the fish, after boiling the water, put the meat into the boiling water and blanch it, and the fishy smell will be removed when it is taken out.

5. Use Sichuan pepper to remove the fishy smell of meat, after heating the oil, put in a few peppercorns, pour in the meat slices and stir-fry, the meat not only has no fishy smell, but also has a better and richer taste.

1. Green onion and ginger can also be used to remove the fishy smell of meat, clean the meat, and then put in an appropriate amount of green onion and ginger to marinate for a period of time, and the fishy smell of the meat will be covered by the smell of green onion and ginger.

2. The meat you buy home needs to be blanched once, cleaned the meat, and then put it in the pot, and then cooked, after a while, you can see that the meat slowly turns red, and then take out the meat and rinse it with water, you can find that the fishy smell of the meat is close to nothing.

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 sheep's sliding meat, it is best to use pepper, cinnamon, cumin, and less large eggplant. Due to the spices such as pepper, cinnamon, pepper, and cinnamon, the aldehydes and ketones in the meat can be oxidized, and the odor can be weakened and the flavor can be increased.

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.