1. Remove the fishy smell from tripe

Add edible alkali and white vinegar to tripe (2500 grams of tripe, add 250 grams of edible alkali and 300 grams of white vinegar) and rub it. After removing the mucus, add flour 500 grams, continue kneading (adding flour can prevent the raw materials from turning black, and can also remove the peculiar smell of the raw materials), and finally rinse with water for 20 minutes until there is no alkali smell, take it out and cook.

The tripe just taken out is usually black, commonly known as black tripe. There are two kinds of black hair belly sold in the market: watered hair and unwatered hair. Comparing the two types, the texture of water-haired black hair is relatively brittle, but the elasticity is poor, and there is no brightness. The color is black with white, and the quality is obviously not as good as that of unwatered hair. After the black hairy tripe is boiled and the black membrane is removed, it becomes the white hairy tripe. There are also two types of white haired belly: water hair and unwatered hair. The texture of wet hair is relatively brittle, the elasticity is poor, the brightness is very high, and the quality is inferior to that of unwatered hair products, so generally we choose unwatered hair products. In order to improve the whiteness of white hairy tripe, many unscrupulous traders soak it in hydrogen peroxide. This kind of hairy tripe is very white in color and very toxic.

2. Remove the fishy smell from beef lungs

Insert the lung tube of the cow lungs on the faucet and flush it until it swells. Pour out the water and continue to rinse it for 1 hour until there is no blood. Wait until the color develops. When white, it can be used for cooking. Before cooking, add a few green onion slices, ginger slices and cooking wine to boil the water to remove the fishy smell better.

When choosing beef lungs, be sure to choose ones with a smooth, clean surface, red color, and no spots on the surface. Spotted beef lungs contain congestion, so the fishy smell is very strong and difficult to remove. Beef lungs are mostly used to stew soups, but can also be used to stew, roast or stir-fry.

3. Beef tendon to remove fishiness

Beef tendon is a soft tendon on the neck of the cow. It is also the main tendon that connects the muscles of the whole body. There is only one tendon in a cow, and the average is one More than 100 kilograms of cattle have less than 1 kilogram of beef ribs. Beef tendon has a hard texture and is not easy to cook. Before cooking, tear off the oil from the edges of the beef tendon, then rinse it with running water for 1-2 hours until there is no blood, take it out, put it into a pressure cooker, add onion, ginger, rice wine, pepper, star anise, Bring salt, baking soda (2500 grams of beef tendon plus 15 grams of baking soda, baking soda can accelerate the maturity of beef tendon) and water to a boil over high heat, then reduce to low heat and heat for 40-60 minutes. After taking out the beef tendons, it can be used to make griddle dishes, braised dishes, cold dishes, barbecue, etc. If grilling is used, the pressing time of beef ribs can be shortened to 30 minutes.

4. Remove the fishy smell from beef intestines

Use scissors to cut the beef intestines. First, use a knife to scrape off the fat on the intestinal wall, then add edible alkali and white vinegar (2500 grams of beef intestines). Add 250 grams of edible alkali and 300 grams of white vinegar) and knead. After removing the mucus, add 500 grams of flour and continue kneading. Finally, rinse with water for 20 minutes until there is no alkali smell. Remove and cook. When boiling water, be sure to add a little green onion, ginger slices, cooking wine, star anise, and white wine. The maturation time of beef intestine is longer, usually 40 minutes. If pressed by a pressure cooker, heat it for 5 minutes after the gas is released. Beef intestines are suitable for making claypot dishes and griddle dishes.

5. Removing the fishy smell from beef liver

The methods of removing the fishy smell from beef liver will be different depending on the application. If you use the stir-frying cooking method, you should first wash the beef liver, cut it into willow leaves, put it in a container, add onion and ginger water (cover the beef liver), peppercorns and salt, soak for about 30 minutes, take it out and suck it. Dry the water, add light soy sauce, monosodium glutamate, and cornstarch to make the paste. When frying beef liver, you must use the method of stir-frying over high heat, otherwise water will easily come out of the fried dishes. First of all, when lubricating oil, put it in the pan when the oil temperature is 60 to 70% hot, and remove it immediately after 3-5 seconds. Secondly, when frying, wait until the ingredients and seasonings have been added before adding the beef liver. The frying time should not exceed 15 seconds.

6. Remove the fishy smell from oxtails

There are two types of oxtails sold on the market, with and without skin. If it is an oxtail with skin, you should burn the surface of the oxtail with fire before cooking (the skin cannot be cracked), then scrape the burnt surface with a knife until it is hairless, then put it into water, add a little green onion, ginger slices, and cooking wine , soak for 1 hour until there is no blood, take it out and scrape it clean with a knife before cooking. Since the fishy smell of oxtail is relatively small, there is no need for excessive fishy removal treatment. If it is oxtail without skin, just add water, green onion segments, ginger slices, and cooking wine to soak.

Before application, the oxtail will be divided into three sections: base, middle section and tail. I think the base of oxtail has the most collagen and is the most suitable for making soup, and the original flavor of the soup is the most delicious. The middle part of the oxtail has a complete shape, which is very suitable for making braised and teppanyaki dishes. The dishes have a very rich taste, such as "Oxtail Pot with Sand Tea". The tail is of the worst quality and is generally used to make "black pepper oxtail" and "salt and pepper oxtail".

7. Tripe collar removes fishy smell

Beef tripe collar is the middle part of the tripe and has a very crisp and tender texture. Treatment method: Dissolve 100 grams of lime with 1 kilogram of hot water, soak the tripe collars for 2 hours, remove them and scrape off the black skin with a knife, and then rinse away the lime smell with running water. Before cooking, put the tripe collar in the pot and cook for 20 minutes until it is cooked. Remove the tripe and remove the fat and tendons. Then put it into the pot, add onions, ginger, star anise, pepper and rice wine and cook until soft. Soak in the original soup for 2 hours. That’s it. Beef tripe collar is most suitable for stir-frying, and its flavor is mostly hot and sour. It is best to add a little garlic when cooking, which can remove the fishy smell.

8. Remove the fishy smell from cow's hooves

Beef's hooves are also one of the raw materials rich in collagen. Before processing, they should be burnt with fire and cleaned, then put into a boiling water pot. Simmer briefly, then add water, green onion, ginger, dried red pepper, star anise, peppercorns, bay leaves, and simmer over low heat until cooked. After taking it out, remove the meat slices from the cow's hooves and use them to make cow's hooves stew.

Steaking is also a common cooking method for making beef trotters. When handling, you need to pay attention to one thing: most beef hooves weigh more than 1500 grams, so the maturation time is about 3 hours. Because the cooking time is very long, the surface of the trotters tends to fall apart. Therefore, when cooking, the cow's hooves are usually fixed with chopsticks, wrapped in gauze, and then wrapped with thread, so that the intact shape can be maintained.