So how to go fishy? The method is very simple, tried and true, is the blanching method, do not be afraid of nutritional loss, just a little.
One, the whole chicken stew before, need to be thoroughly cleaned, remove the chicken butt, rinse out the internal organs, the abdomen blood, these are emitting fishy places, especially the chicken butt is fishy gland.
Second, the seat of the pot of boiling water, water should be strong, the water boiled first into the patted whole piece of ginger, burn a minute, the whole chicken pot, add one or two wine, constantly turning the whole chicken, to be slightly white chicken, there is a froth appeared to fish out of the chicken.
Three, under the faucet as much as possible with warm water to rinse the chicken head, abdominal cavity, scrub chicken wings, chicken feet. Dry water, and then into the stew pot with water, cut thick ginger slices, soaked mushrooms inside, smothered cover, large turn of the fire stew can be, and finally the soup color is bright, fragrant and fishy.
Four, stewed chicken is also applicable to this method, only, chicken need to focus on cleaning the chicken ribs of blood, if you want to save time can be, directly into the pot blanching, skimming off the foam, but this is thoroughly deodorized, but the chicken is bulk, chicken nutrient loss is greater than the purpose of the stewed chicken, such as the pure pursuit of taste can be used in this way.
Five, the chicken to fishy tips, that is, blanching can not be too long, can not be too short, too long meat is old, too short to reach the purpose of fishy. Ultimately, the foam appeared as a scale on the fish out. If there is no wine, blanching in addition to ginger involved, no matter what vinegar, you can slightly drop a few drops to vinegar flavor and meat fishy taste.
Six, ginger and cooking wine is stewed chicken process of necessary auxiliary ingredients, blanching or even just add wine on the line. All meat, blanching is the most immediate way to fishy, than soy sauce, ginger, scallions, salt, white wine, vinegar, etc. involved in the effect of marinating in advance hundreds of times better, and the method is so simple.
The old ginger, cooking wine is a meat dish to fishy the necessary gods, it is worth mentioning that garlic is on the vegetables have flavor, to the role of the earth fishy. Blanching method to meat fishy, tried and true, in advance of the marinade to fishy method, mastered not good, after the finished product is still a pot of fishy, can make you gas "fishy do not know my heart", especially for the novice.