Pork is the main meat we eat, so every time the price of pigs is very concerned. Pork we can directly fry, soup fresh pork, but also with salt and other cured into cured meat, salted meat, so that after a long time can still eat, and very flavorful. Cured meat should pay attention to the fishy gas, usually put white wine, cooking wine and so on.

1, cured meat should not put white wine

Recommended to put white wine. The main reason for this is to remove the dry fishy flavor in the meat, drying process to make the meat more fragrant and better taste. Reference practice: first wash and dry the meat, then rub the meat with white wine, then rub with salt. Sprinkle salt thickly on each part, then sprinkle some chili peppers, and finally put the lid on. After marinating for three days, turn the meat over and marinate for another three days, then hang it in the sun. In addition, you can also put yellow wine, carving, rice wine, fried vegetables, cooking wine are also available, have the same effect of removing the fishy flavor.

2, cured meat to put how much wine

Generally in the production of bacon, a catty of meat to add 20-30 grams or so of white wine, you can very well remove the fishy taste of bacon, so that the taste is better, sweeter, and eat up the fat and not greasy. However, the degree of white wine is relatively high, so the cured meat should also pay attention to the amount of white wine, do not put too much, otherwise the wine will cover the aroma of the meat itself, which will affect the edible effect.

3, how to deodorize pork

General parts of the pork, you can add spices to remove the fishy flavor, such as onions, ginger, garlic, peppercorns, pepper, anise, cinnamon and other deodorants. If it is pig offal and other parts of the fishy flavor will be heavier, so you need to blanch the water first, and then use spices to remove the fishy flavor.

In addition, add a little lemon juice or white wine. If it is heavier, you can marinate it with cooking wine, vinegar or onion and ginger in advance. You can also season the pork with some yellow wine and salt, which not only removes the fishy flavor, but also adds flavor to the meat.

Before you make the pork, you need to mix it with a little vinegar and water, let it sit for a few minutes to half an hour, and then do it again, so it won't have an odor.