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What is the best way to remove the fishy smell from braised pork?

Braised Pork

Method/Steps

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Soaking: Soak in water , can soak away the blood in the capillaries; add some cooking wine to the water to make it easier for the meat fibers to absorb and remove the meaty smell. It is not advisable to soak the meat too much, otherwise the freshness will be lost. Usually about 10 minutes is enough. (Meat contains high nutritional value. After all, there are still very few vegetarians, so meat is a must-have food on the public table. However, there are still several taboos about eating meat.

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Second blanch: cut the pork into pieces and boil it in hot water, remove from the pot and wash away the blood foam (in the pot. Pork is one of the most commonly eaten foods. Pork is incompatible with some foods, so you should pay attention to what foods should not be mixed with pork.

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Three-fire: This is the key process of braised. It must be cooked slowly for more than 1 hour. In the final analysis, this is a classic dish with a strong sense of family affection. It seems simple, but the important thing is the cooking time. If the cooking time is too high, the meat will be too soft and shapeless, which will seriously affect the final appearance.

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Fourth juice collection: It has a great impact on the senses and taste of the finished product. The juice must be collected over high heat, so that the meat can be red and bright and the soup can be drained of oil. Out.

Method/Step 2: Experience

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Braised pork is the most common home-cooked dish. People's methods are similar but different. The more you do it, the more you will gradually understand the truth of making braised pork.

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Famous gourmet. Mr. Su Dongpo said: use less water, slow down the fire, and it will be beautiful when the heat is sufficient! If the braised pork is not cooked well, it is usually hard and watery, but if the braised pork is well cooked, every piece is covered with rich sauce. < /p>

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The skin and fat are definitely the protagonists. They must be soft, rotten, and slippery when put in your mouth. It melts in just one sip. The lean meat must be lean but not chewy and not chewy. Take a bite and it should be fat but not greasy, crisp but not crumbly, sweet but not sticky, thick but not salty.

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The strong flavor of spices suppresses the aroma of the meat itself. It is the most authentic braised pork without any remaining methods. For seasoning, just add water, soy sauce, cooking wine and sugar, at most add some green onion, ginger and a few star anise, and then cook it slowly

What is the best way to remove the fishy smell from braised pork? Share my experience

Ingredients used:

2 pounds of pork belly, two tablespoons each of cooking wine, light soy sauce, and dark soy sauce. Add rock sugar according to personal taste, star anise, and grass fruit. , cinnamon, angelica, cumin, nutmeg

Method and steps:

1: Clean the purchased pork belly and cut it into 2-3 cm thick on the board.

2: Heat the water, pour the meat into the cold water pot, pour in the cooking wine, add the ginger slices, bring to a boil over high heat, skim off the foam on the top, and cook for 3-5 Take out the meat pieces and put them in cold water, rinse them, and drain them out.

3: Start the fire and burn the oil. The oil temperature is 30%. Put the rock sugar in the pot and boil it over low heat until it becomes sugar color. Add the blanched meat pieces and stir-fry over high heat.

4: After frying until the sugar is completely colored, add light soy sauce, dark soy sauce, ginger slices, star anise, nutmeg, cinnamon, grass fruit, cumin, and cumin must be packed in a cloth bag , Angelica dahurica, stir-fry it until golden brown and then pour boiling water. The water should be one centimeter higher than the meat. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat and simmer for an hour. After an hour, take out all the seasonings and cook over high heat. Just collect the juice. If you like side dishes, you can put them in before serving.

I am Aunt Yun’s private kitchen. I hope my answer can help you. Being able to help you is my greatest happiness. I wish you happiness every day.

Braised pork is a dish that many people like. The most attractive thing is that it is obviously made from pork belly, but it only has the aroma of fat meat and is not greasy at all.

But when many people try to cook it at home, the taste is always wrong, and removing the fishy smell has become a big problem. In fact, the simplest way to solve this problem is to "return to the original heart" and use the old method. The most "classic" recipe of our generation, simple and delicious.

In that era when food still had to be exchanged for food stamps, there were not as many seasonings as there are now, but the braised pork was the most delicious. After preparing the pork belly, don't rush to cut it into pieces. After the pot is heated, put the pork belly with the pig skin side down and put it directly into the pot. This will not only clean the remaining hair on the pig skin, but also effectively remove the pork belly. fragrance.

Cut the processed pork belly into evenly sized pieces, boil it in water with cooking wine, skim off the foam on it, cook it over high heat for about 2 minutes, remove it and rinse it with warm water.

At this time, you can start to stir-fry the sugar color. It is best to stir-fry with rock sugar, so that the color of the braised pork will be brighter. After the pork belly is colored, add some water to the pot. You only need to add four spices: onion, ginger, star anise, and bay leaves. Stew for about 40 minutes. Add salt according to personal taste, and then simmer for 15-20 minutes. Minutes, it's ready to go.

The braised pork made in this way according to the old generation’s method is not only simple to make, but also tastes better. Have you ever made braised pork this way?

I am happy to answer your question. Braised pork is my specialty. Now I will share how to remove the fishy smell from braised pork!

1. The best choice for braised pork is pork belly. It has the best taste between fat and lean, fat but not greasy. Erdao Pork is also a very good choice! We first heat the pot with the purchased meat, with the pork skin facing down, and sear the skin back and forth. This effectively destroys the sweat glands of the pig skin and removes the fishy smell of the pig skin itself!

2. Clean the scorch marks on the pig skin, cut it into two centimeter cubes, put the pork in cold water, add onion slices, ginger slices, cooking wine, pepper, blanch the pork, bring to a boil over high heat and set aside Remove the foam and blanch for five minutes!

3. Blanch the pork, add ginger slices, cooking wine, and green onions, stir-fry to remove excess fat, and stir-fry the pork until the surface is slightly yellow. This step can remove fat and fishy smell. Effect!

4. We add sugar to color the pork, then add dark soy sauce, light soy sauce to enhance the color, add water to cover the pork, add star anise, Sichuan peppercorns, green onion segments, cinnamon and bay leaves , simmer the ginger slices for 40-60 minutes. When the water is almost dry, add salt to taste, reduce the juice over high heat, sprinkle with chopped green onion and serve!

There are several ways to remove the fishy smell from pork.

1. When purchasing pork, do not buy pork from old sows. This kind of meat is very fishy.

2. When blanching, add onions, ginger, garlic and cooking wine. Remember to put cold water into the pot. After skimming off the scum, rinse it clean. Use warm or hot water, not cold water. If you use cold water to stir it up, the residual fishy smell in the pork will remain in the meat and will not come out as it stews, and the meat will become hard. .

3. Use Huadiao wine or rice wine instead of cooking wine when cooking, and the fishy effect is also very good.

4. You can put a can of beer in when cooking, which can also remove the fishy smell to a great extent, and the soup is rich and particularly fragrant.

5. Turn on the high heat and heat the wok. Place the skin side of the pork against the pan and rub it back and forth, just like brushing the pan. After a while, the pork skin will turn brown and shrink, and that’s it. Then wash it with warm water and scrape off the dirt on the pig skin with a knife, so that the fishy smell on the pig skin is also removed.

6. Find a large pot, fill it with cold water, put the pork in it, turn the fire to the minimum, until it is as small as it is extinguished, and then wait for half an hour (the time depends on the size of the pot) , the principle is that the fire should be small and the water should not emit steam). Half an hour later, you will find that the entire pot of water is red (blood water), with a layer of impurities (lymph) floating on it, and smells extremely bad. But the meat was still raw and the water was only lukewarm. Pour away the water, rinse with warm water and rub the pork to basically remove the fishy smell.

These methods can all remove the fishy smell of pork. At present, I think a combination of them is okay.

Hope this helps.

Removing the fishy smell from food is something we have always considered and often do. Only when the fishy smell is removed and there are no other impurities, the food will be more delicious. It is not just braised pork, because it should be all fishy foods. All smelly ingredients must be removed.

There are usually several ways to remove the fishy smell: First, the blanch method. In this method, water is usually put into the pot, the ingredients are put in, cooking wine, pepper, etc. are added. However, this method of removing the fishy smell only superficially removes the fishy smell from the ingredients. The smell is covered but not essentially removed. The second is the additive method. During the cooking process of stewing, roasting, boiling, etc., onions, ginger, cooking wine or other spices are used to remove the fishy smell. However, this method only masks the fishy smell of the ingredients and does not fundamentally work. . The third is the soaking method. Soak the ingredients in clean water. This is the most effective method. If the smell of the ingredients is too strong, you can soak it in clean water for two or three hours, changing the water halfway, so as to effectively eliminate the root cause of the smell. Remove it and cook delicious food, and the dishes will definitely be delicious.

Hello, I am happy to answer this question!

The biggest problem many friends encounter when making braised pork is that the braised pork they make has a fishy smell. What is going on? So based on this situation, let me introduce to you some tips for making braised pork. When making braised pork, do not blanch it directly. Without "this step", the braised pork will be fishy no matter how you cook it.

When making braised pork, the first step for many people is to blanch the pork belly in a pot. After blanching, the blood of the pork belly will indeed be reduced a lot, but friends who have cooked braised pork You should also know that simple water has no effect on braised pork, and the braised pork will still have a fishy smell.

If you want the braised pork to be delicious, the first step is not to blanch it, otherwise the braised pork will definitely not be delicious. If you want the braised pork to be delicious, you should soak the pork belly directly in water when you buy it. After soaking, a lot of the magazines on the surface of the pork belly will be removed, and the fishy smell will naturally become lighter. Of course, this pork belly It can only be pork belly that has not been in the refrigerator, otherwise soaking it will be useless.

Speaking of which, it is recommended that everyone choose fresh pork belly when choosing pork belly. Frozen pork belly is not acceptable. Frozen pork belly is not tender enough and is not as delicious when cooked. So not a good choice.

[Shy] I hope my answer will be helpful to you!

Nice to come back to this question.

Method to remove fishy smell from pork:

1. Fill the pot with cold water, put the raw pork in, and turn on the fire to the minimum.

2. Half an hour later, the whole pot of water turned red, with a layer of impurities floating on it, and it smelled bad.

3. But the meat is still raw and the water is warm. Pour away the water, rinse the pork with warm water and rub it. Only in this way can the pork be considered fishy.

:

How to choose pork:

When buying pork, you can judge whether the quality of the meat is good or bad based on the color, appearance, smell, etc. . High-quality pork has white, hard fat and is fragrant. There is often a slightly dry film on the outside of the meat. The meat is tight and elastic, and the depression will recover immediately after being pressed with your fingers.

The meat color of sub-fresh meat is darker than that of fresh meat, lacks luster, and the fat is off-white; the surface is sticky and has a slight rancid smell; the meat is soft and has low elasticity, and the depression cannot be restored in time after light pressing; After the meat is cut, the surface is moist and cloudy meat juice will ooze out. Deteriorated meat is sticky, has a relatively dry surface, and is grey-brown in color; the meat is soft and inelastic, and the recesses cannot be restored after acupressure, leaving obvious traces.

The first thing is to look at the color. Good pork is light red or bright red in color, while unsafe pork is often dark red or purple in color. The thickness of the pig fat layer is appropriate (generally it should account for about 33% of the total) and it is pure white, without yellow fat color. The pork carcasses stamped with an inspection stamp are considered healthy pork. In addition, it can also be identified by cooking. Bad pork has a lot of water when it is boiled in the pot. It does not have the fragrance of pork, and there is no thin layer of fat in the soup. When you bite it with your mouth, the meat is very hard and the muscle fiber thick.

The skin of fresh pork is milky white, and the fat is white and shiny. The muscles are uniformly red, slightly dry or slightly wet on the surface, but not sticky, and have good elasticity. The dents will recover immediately after finger pressure, and have the inherent freshness and aroma of pork. Normally, frozen meat has a solid feel. After thawing, the muscle color, smell, moisture content, etc. are normal and have no peculiar smell.

The inferior meat caused by feed has the smell of waste water or medicine; the bad meat caused by pathology has the smell of grease, feces, putrefaction, strange sweetness and other smells. The muscles of male and female breeding pigs are redder, have more connective tissue, and are tougher. They are not easy to be boiled or fried, and have a poor taste.

The water-injected meat is off-white or light gray or light green, with water oozing out from the surface of the meat, and the surface of the meat is not sticky when touched with fingers. After the frozen pork is thawed, a large amount of light red blood will flow out.

The skin of the dead pork carcass is purple-red due to congestion, the fat is grey-red, and there are black clots in the blood vessels. The odor varies depending on the length of time of death.

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Hello: I am Fubao, I am very happy to answer your questions

Braised in soy sauce Meat is a dish that many people love to eat. The main ingredient of braised pork is pork belly. However, when we make braised pork, we cannot make the pork belly delicious. In fact, most of us ignore some small details.

Many people put the whole piece of pork belly into a pot and blanch it, because the pork belly will shrink to a certain extent after heating, so blanch the whole piece and then cut it into small pieces to make it more neat and beautiful, but blanch the whole piece. The blood in the meat cannot be drained out very well, so it is easier to remove the dirt and blood by cutting the pork belly into mahjong-sized pieces and blanch it in water.

Many people put the pork belly into a pot and blanch it in water before making braised pork. But when doing this step, we don’t know whether to cook the pork belly in hot water or cold water. Then we must pay attention to the cold water in this step. Cold water will make it easier to remove the blood in the pork belly and the dirt on the meat. , and the pork belly will slowly become cooked as the water temperature increases, which also reduces the cooking time

When blanching, we can pour a little cooking wine, ginger slices, and green onions to remove the pork belly. The peculiar smell

After mastering these few details, I hope the braised pork you make will be more delicious

Hello, I am A Nian Food Sharing, I am happy to answer your questions!

There are many ways to make braised pork, and there are also many ways to remove the fishy smell. Today A Nian will share with you several good ways to make braised pork and remove the fishy smell!

Ingredients: 500g pork belly

Accessories: appropriate amount of green onions, 2g aniseed, 2 bay leaves, 20ml cooking wine, 20ml dark soy sauce, 20ml light soy sauce, 30g rock sugar, appropriate amount of salt, Appropriate amount of ginger

1. Put the pork belly skin side down and blanch it in a pot until it turns yellow and black, then wash it with water.

2. Wash and cut the pork belly into large pieces and blanch in cold water.

3. Pour oil into the wok and add rock sugar.

4. Boil over medium-low heat until the sugar juice turns brown.

5. Pour in the pork belly and stir-fry.

6. Still stir-fry over medium-low heat until the pork belly is slightly brown.

7. Add onions, ginger and aniseed leaves and continue to stir-fry.

8. Add cooking wine and stir-fry until fragrant.

9. Add dark soy sauce and light soy sauce and stir-fry until the meat changes color.

10. Add an appropriate amount of water and bring to a boil over high heat to skim off the foam.

11. Cover and simmer over low heat for 1 hour.

12. Then turn on the heat and fish out the green onions and ginger.

13. Add a little salt to taste.

14. Turn off the heat when the soup thickens.

15. Serve the braised pork on a plate.

The second type

Tools/raw materials

Pork belly (800g)

Dried sesame seeds (200g)

Venetian knots (180g)

1 small piece of cinnamon

3 star anise

5 slices of ginger

Appropriate amount of sugar

1 spoon of cooking wine

A little dark soy sauce

A little salt

A little light soy sauce

An appropriate amount of green onions

< p> A little peppercorns

Method/steps

1/12 step-by-step reading

First remove the fishy smell. Clean the purchased pork belly and rinse it under running water

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Prepare the dried fragrant seeds and louver knots and wash them separately. The louver knots are bought and tied. Just cut the dried fragrant into small pieces.

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Braised pork requires star anise, cinnamon, peppercorns, ginger and green onions, which are also essential.

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Then use a knife to cut into small pieces of even size, put the cut pork into warm water, add a little salt, stir evenly and soak for 5 minutes. Then scrub with your hands to remove congestion and impurities.

After the blood congestion is washed away, the fishy smell of the pork will be much less

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Take out the pork belly and cut it into pieces, then put it into the pot without adding oil. Fry slowly over fire.

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When all sides of the pork belly are almost fried, add sugar and fry for a few times.

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Add star anise, peppercorns, and cinnamon and stir-fry for a few times to bring out the aroma.

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Add cooking wine, dark soy sauce and light soy sauce and continue frying for a few times.

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Add water to the pot of pork belly, add scallions and ginger slices and simmer for 30 minutes.

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Add the dried fragrant seeds and louver knots and simmer for another 10 minutes.

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When there is still some soup in the pork belly pot, add a little salt, add green onion leaves and stir-fry evenly and turn off the heat.

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The braised pork is ready and plated. It tastes particularly fragrant!