Pork itself has a fishy smell, so it should be deodorized before cooking. But the cooking methods are different, and the methods of removing fishy smell are different. Have you ever heard many people teach you to smell fishy, that is, to put cooking wine or all kinds of wine, onion, ginger and garlic, and then the final result is that when frying meat dishes, there is a strong smell of onion, ginger and garlic, and the real meat flavor is suppressed by these seasonings, only the seasoning flavor is eaten. This is putting the cart before the horse. Let's look at the correct way to get rid of the fishy smell.
Pickling: Pickled pork will be very fragrant and tender. If you blanch, it will make the meat very firewood and taste bad. Wash the pork first, then cut it into pieces and shredded pork. Put it in a bowl and marinate it with cooking wine, salt, soy sauce and pepper. If you can buy spices, you can add spices to help improve the taste. Generally speaking, no matter what you do,
Blanching: First, put clean pork with bones into a pot with cold water, and the water will not touch the pork. Then, add cooking wine and boil water over high fire. After boiling for a few minutes, a layer of dirt will float on the water, indicating that the fishy smell inside has been blanched. In addition, you can put some yellow wine and salt on the pork to taste it, which can not only remove the fishy smell, but also increase the umami flavor of the meat. In addition, it is also useful to add garlic or white pepper when cooking ~
Deodorized pork is actually cooked in different ways according to different parts of pork. There is a big difference between the two methods. Don't make any more mistakes. No wonder my cooking is not delicious. Everyone is constantly learning and making progress. Through different people and different practices, food has been changing. Different people have different tastes, the same food, and different people make different tastes. Although the taste is different, the person you like will not.