Condiments that can remove the fishy smell of meat include: cooking wine, vinegar, ginger, dry flour, cinnamon, pepper, aniseed, bay leaves, etc. In addition, lemon can also remove the fishy smell of meat.

1. Cooking wine

"Cooking wine" is the name of cooking wine. It is brewed by adding rice wine and Huadiao. Its alcohol concentration is low, with the content below 15, and its ester content is high. Rich in amino acids. Cooking wine is widely used in cooking dishes. Its main seasoning function is to remove fishy smell and increase aroma.

The main ingredients of cooking wine include rice wine, sugar, dextrin, organic acids, amino acids, esters, aldehydes, fusel oils and extracts. Cooking wine can increase the aroma of food, remove fishy smell and relieve greasiness. At the same time, it is also rich in a variety of nutrients necessary for the human body, and can even reduce the damage of chlorophyll in vegetables by cooking.

2. Vinegar

Vinegar is a traditional condiment in all major Chinese cuisines. According to existing written records, working people in ancient China used wine as a starter to ferment and brew vinegar. Oriental vinegar originated in China. According to documented records, the history of vinegar brewing is at least more than three thousand years. It has many functions, such as: removing fishy smell, removing mutton, reducing spiciness, adding fragrance, introducing sweetness, accelerating ripening, etc.

3. Ginger

Ginger belongs to the fresh rhizome of a perennial herbaceous plant of the Zingiberaceae family and the genus Zingiber officinale, with a height of 40 to 100cm. Ginger is used to relieve external symptoms, mainly to dissipate wind and cold. It is often used to treat mild colds. It can be decoctioned and taken while it is hot with brown sugar. It can often be relieved by sweating. It can also be used as a medicine to prevent colds. Ginger and ginger slices are used in cooking to remove fishy smell and increase the flavor of food.

4. Cinnamon bark

Scientific name: Chai Gui?, also known as: cinnamon, is the bark of the Lauraceae, Cinnamomum genus plants such as Cinnamomum cinnamon, Yinxiang, Thin-leaf Cinnamomum or Sichuan cinnamon. general name. This product is a food spice or cooking seasoning. Cinnamon has a fragrant aroma because it contains volatile oil, which can make meat dishes less fishy and greasy, making it fragrant and delicious, thereby increasing appetite. Adding an appropriate amount of cinnamon to your daily diet may help prevent or delay type 2 diabetes caused by old age.

5. Lemon

Lemon is a citrus plant of the Rutaceae family, a dicotyledonous plant. Lemon is also called lemon fruit, lemon, mother fruit, etc. Because of its extremely sour taste, lemon is the favorite food of pregnant women with liver deficiency, so it is called mother-nut fruit or mother-child benefit. Lemons are rich in citric acid, so they are known as the "citric acid warehouse". Its fruit is juicy, fleshy and crispy, with a rich aroma.

Lemon is often used as a seasoning for seafood in Western food to remove fishy odors, while Southeast Asian cuisine uses lemon directly in cooking to highlight its sweet and sour taste. Among the roast duck and roast goose that southern Chinese people love to eat, lemon is also indispensable as a condiment.

Reference: Baidu Encyclopedia - Cooking Wine

Reference: Baidu Encyclopedia - Vinegar

Reference: Baidu Encyclopedia - Ginger

Reference Information: Baidu Encyclopedia-Cinnamon

Reference: Baidu Encyclopedia-Lemon