How to remove the fishy smell from beef cooking wine

When using cooking wine to remove the fishy smell from beef, it is recommended to soak or marinate the beef first. Cooking wine mainly removes fishy substances through alcohol evaporation, and the effect is better when combined with spices such as ginger and scallions.

To remove the fishy smell from beef, soak it in clean water for at least half an hour and change the water two to three times during the process to help separate the blood. Cut the processed beef into pieces, add two spoons of cooking wine, three slices of ginger, and half a scallion, stir well, and marinate for ten minutes. The alcohol in cooking wine can dissolve fishy substances, which evaporate with steam during heating. At the same time, the gingerol in ginger and the sulfide in scallions can neutralize the fishy molecules. Be careful not to use too much cooking wine, otherwise the taste of wine will mask the meat aroma. Generally, 15 milliliters of cooking wine per kilogram of beef is sufficient. If the beef has a strong fishy smell or has been stored for a long time, it can be washed with light salt water on the surface first, and then marinated with cooking wine mixed with a small amount of white vinegar. The acidic environment of white vinegar can destroy the fishy protein structure, but the pickling time should be controlled within five minutes to avoid the meat becoming stale. For frozen beef, it can be soaked in cooking wine and Sichuan pepper water after thawing. The volatile oil in Sichuan pepper can enhance the deodorization effect. It is not recommended to blanch directly to remove fishy smell, as high temperatures can cause the meat to shrink and lock in blood.

When processing beef in daily life, it is recommended to choose fresh parts with bright red color and good elasticity, and store them in refrigeration for no more than two days. After removing the fishy smell, kitchen paper can be used to absorb the surface moisture before cooking, which can enhance the taste. Stew with acidic ingredients such as hawthorn and tangerine peel, which can soften fiber and further remove fishy smell. Special groups such as pregnant women or children can reduce the amount of cooking wine and switch to natural deodorizers such as lemon juice or pineapple juice. During the cooking process, pay attention to observing changes in meat quality to avoid excessive processing that may affect the flavor.