You can use white vinegar, onion, ginger, garlic. Onion, ginger, garlic, pepper, dashi instead of wine to deodorize.

1, white vinegar

White vinegar is a sour auxiliary for cooking, with translucent color and mellow sourness. The main raw materials are water, rice, edible alcohol, edible salt and so on. It can good and regulate the metabolism of human body, and is in great demand as a dietary seasoning.

Vinegar can be used for raw materials that need to be deodorized and demulcent, such as cooking aquatic products or belly, intestines, heart, etc., can eliminate fishy smells and odors, and some of the heavier fishy raw materials can also be dipped in vinegar in advance.

White vinegar softens meat and makes it tender and delicious. Old chicken and duck is not easy to cook, can first use ice water with a small amount of vinegar, soak for two hours, and then cook with a small fire, the meat is crispy tender and delicious. Cooking beef with a tablespoon of vinegar, soft and tender. Stew lamb with a little vinegar can solve the goat stink. Cooking ribs or fish soup, put some vinegar can make the bones and shark fins in the calcium, phosphorus, iron dissolved, absorbed and utilized by the body

2, onion, ginger, garlic. Onion, ginger, garlic

Onion, ginger, garlic. Onion, ginger, garlic are propylene sulfide compounds, belonging to the pungent flavorings. They are commonly used in the family to fishy seasoning, the "kitchen three treasures" called.

Propylene sulfide compounds have a strong volatility, when encountered at high temperatures, they can emit a strong pungent odor, which helps to remove fishy.

3, peppercorns, dashi

Peppercorns and dashi are also flavored seasonings, they not only increase the flavor, but also cover part of the fishy taste. However, because the seasoning itself has a flavor, if you do not control the amount added, it will lead to cooking out of the fish to lose its own fresh flavor.