(1) Drill a hole in a radish and cook it with mutton; You can also put a few mung beans in the pot to remove the fishy smell.

(2) Mutton is cooked with clear water, and adding a little garlic and fine pepper (a thin paste made of Chili oil or Chili noodles with water) can also reduce the fishy smell.

(3) Wash and cut the mutton into pieces, put it in a boiling water pot, and then pour some rice vinegar on it. Generally 1 kg mutton can be put with 1 kg water and 0.5 kg vinegar. Boil until boiling, take out the mutton, and the smell will be relieved. At this time, you can braise the deodorized mutton or adopt other methods.

(4) When the mutton is cooked, you can also add a certain amount of curry powder to remove the fishy smell. Generally 1 kg mutton is put in half a pack or one-third curry powder.

Fried mutton slices

(1) Bottom oil in the pot. The oil is hot, put the mutton in the pot. Stir-fry the mutton until it is half-cooked, and roast it with rice vinegar. The amount of vinegar is about one thousandth of that of meat. Then add onion, ginger, soy sauce, sugar, cooking wine and fennel to taste, and add green garlic or garlic paste when taking out of the pot. Its fishy smell is greatly reduced and its taste is mellow.

(2) Make the base oil in the pot, stir-fry the mutton with minced ginger and garlic until it is half cooked, then add the onion, stir-fry with soy sauce, vinegar and cooking wine for a few times, and then stir-fry with sesame oil. It tastes delicious and has no fishy smell.

Home-cooked beer fish: main ingredients: carp accessories: beer, shredded carrots, shredded green peppers, shredded bamboo shoots and shredded mushrooms. Seasonings: salt, chicken essence, white sugar, aged vinegar, shredded onions, shredded ginger and starch. Cooking method: 1. After the carp is slaughtered and cleaned, put it into a bowl, add salt, chicken essence and beer 10 minute, and take a small bowl. 2. Light the pan and pour in the oil. When it is 70% hot, dip the fish in the paste evenly, fry it in the pot until golden brown, and take it out. Leave the bottom oil in the pan, add shredded onion and ginger, stir-fry until fragrant, then add shredded vegetables in turn, pour beer, add salt, white sugar, chicken essence and aged vinegar to taste, thicken with water starch and pour it on the fish. Features: light and palatable, fresh and mellow. & amp[