1. Pork is slightly smelly and earthy, with anise, cinnamon and fennel.
The fishy smell of pork is caused by the residue of blood and lymph. Most people use onions, ginger and wine to deal with it. Actually, that's just a taste suppression.
Pork in general parts can be deodorized by adding spices, such as star anise, cinnamon and fennel. If it is pig viscera and other parts, the fishy smell will be stronger, so it is necessary to blanch first and then use spices to remove the fishy smell.
Aninol and anisole contained in star anise, volatile oil and organic acid contained in cinnamon, etc. can weaken the peculiar smell in the ingredients and enhance the fragrance. Fennel contains fennel oil. Adding some fennel when cooking braised pork can remove the foul smell in the meat.
Pork to fishy, you can also add a little lemon juice or white wine! If the fishy smell is heavy, you can marinate it in advance with cooking wine, vinegar, onion and ginger, and you can also add some yellow wine and salt to the pork, which can not only remove the fishy smell, but also increase the flavor of the pork.
Second, the beef is fishy and fragrant, and it has no temper when it sees woody plants.
Aucklandia root is pungent and slightly bitter, and its aroma is like honey. It can remove fishy smell, smell, smell and odor from animal meat. Adding a proper amount of Aucklandia root to beef can not only enhance flavor and taste, but also inhibit bacteria and prevent corrosion.
Because Radix Aucklandiae has a very powerful function of enhancing fragrance and removing foreign substances, it should be noted that the dosage should not be too much, and 1-2 grams of Radix Aucklandiae is the most used for stewing 3 kg of meat.
Third, the chickens and ducks are fresh enough and fishy enough, and the angelica dahurica, galangal and tsaoko are clear.
The following spices can be tried to remove the fishy smell of chicken and duck: Angelica dahurica, Alpinia officinarum and Amomum tsaoko. These spices can remove the odor and increase the flavor and umami taste, so they have a good effect on removing the fishy smell of chicken and duck meat.
Angelica dahurica is pungent, it has a fragrant smell and tastes a little bitter. Adding it to braised chicken and duck can remove the fishy smell and make the poultry meat more tender and tasty, but don't add too much, after all, it still has some bitterness.
Good ginger is pungent, fragrant, and has a great fishy smell removal effect, which is often used in spicy recipes. But the dosage should not be too much, generally 2 kg of ingredients and 0.5 g of Alpinia officinarum can be used.
Tsao-ko tastes a little bitter and smells a little mint. It has a strong ability to remove the fishy smell and improve the taste. No matter what kind of dishes are marinated, you can put a proper amount of Tsao-ko. If it is chicken, duck and other ingredients with weak smell, you should remove the seeds in it before using it. Generally, 2 kg of ingredients and 2.5 g of Amomum tsaoko are enough. In addition, Amomum tsao-ko also has the functions of relieving boredom and stabilizing fragrance.