1 Fill a big container with clear water, put the freshly slaughtered chicken, and then add appropriate amounts of beer, pepper and salt respectively. In order to make the chicken fully absorb the flavor of the seasoning, it is necessary to keep spinning the chicken back and forth for two minutes, and then soak the chicken for twenty minutes. After 20 minutes, pour out the water for soaking the chicken, and the chicken will be tasteless when it is taken out.

This method can remove the fishy smell of chicken, because both beer and pepper contain very pungent taste, and the fishy smell in soaked chicken is covered up.

2. Drowning. Not only chickens, but also any kind of broth should be boiled before flying, which can not only remove the raw smell, but also be a thorough cleaning process, and also make the soup clear and not turbid, fresh and fragrant. Most fishy substances in chicken are easily soluble in water and volatile at high temperature. After the chicken skin is heated, the pores are opened, which can eliminate a part of epidermal fatty oil and achieve the purpose of removing fishy smell.

Note: if meat is put in cold water, it will go through a cooking process from cold to open, and the nutrition loss is serious. It is best to boil the pot in warm water for about 7~8 minutes, without covering it, and turn it over in time. Don't blanch with hot water or boiled water, or the taste will be sealed in the meat.