Do you need cooking wine to remove the fishy smell from beef

Beef generally requires cooking wine to remove the fishy smell, which can effectively neutralize the fishy smell of meat. The main methods for removing fishy smell include blanching, marinating with cooking wine, seasoning with spices, acidic seasoning, and high-temperature stir frying.

1. Blanching

Boiling in cold water can remove blood foam and fishy substances, suitable for stewing dishes. Adding ginger slices or scallions when blanching can enhance the deodorization effect. After boiling, skim off the foam and continue cooking. This method can reduce the greasiness of beef and improve its tenderness.

2. Cooking wine pickling

The alcohol and ester substances in cooking wine can react with the fishy components, and it is recommended to use ginger and garlic together during pickling. It is advisable to control the pickling time between 15-30 minutes, as excessive pickling may cause the meat to become loose. This method is particularly suitable for pre-treatment of meat slices before frying.

3. Spice pairing

Spices such as star anise and cinnamon contain volatile components that can mask the fishy smell, making them suitable for braising or braising. Spices need to be stir fried to create a fragrant aroma before being stewed with water. The combination of compound spices such as grass fruit and fragrant leaves has a more significant effect on removing fishy odors, while also giving beef a rich and layered flavor.

4. Acidic seasoning

The acidic substances in lemon juice or vinegar can decompose fishy molecules, making it suitable for frying and baking cooking methods. Acidic substances should be added in the later stages of cooking to prevent the meat from becoming dry. Paired with a small amount of honey, it can balance the sour taste and create an attractive charred layer on the surface of beef.

5. High temperature stir frying

Short term high temperature can promote the volatilization of fishy substances, and it needs to be used in conjunction with auxiliary materials such as scallions, ginger, and garlic. The firepower should be sufficient and stir fried quickly, suitable for tender meat parts such as beef tenderloin. High temperature can quickly lock in the meat juice while achieving the goal of removing fishy smell, and the finished product maintains a fresh, tender and juicy taste.

The appropriate method for removing fishy smell from beef should be selected according to the cooking method. For tender meat, it is recommended to marinate it with cooking wine for a short period of time, and for areas with more fascia, it is suitable to stew it with spices for a long time. Before processing, beef can be soaked for 1 hour to remove blood, and when cooking, pay attention to controlling the heat to avoid the meat becoming hard. Different parts of beef are suitable for different deodorization methods. For example, beef brisket is best blanched and slowly stewed with spices, while steak can be marinated with black pepper and red wine. Keeping the kitchen ventilated helps to dissipate fishy odors, and using fresh beef and pairing it with deodorized ingredients can significantly enhance the flavor of dishes.