How to remove the fishy smell from stewed lamb meat

The key to removing fishy and gamey odors from stewed lamb lies in pre-treatment and cooking techniques, mainly including blanching, spice pairing, neutralization of acidic substances, deodorization of alcoholic beverages, and control of heat.

1. Blanching treatment

Cut fresh lamb into pieces and put them in cold water. Add ginger slices and cooking wine, bring to a boil over high heat, and skim off the foam. Blanching can effectively remove blood and some fishy substances, and the time should be controlled within 3-5 minutes to avoid meat aging. After blanching, rinse the surface of the lamb with warm water to prevent any residual foam from seeping back.

2. Spice pairing

Traditional spices such as star anise, cinnamon, and grass fruit can mask the fishy smell, while Bai Zhi and Shan Nai have special deodorization effects. It is recommended to pack the spices into gauze bags to avoid residue. Mix 3-4 spices for every 500 grams of lamb, as excessive amounts may cause bitterness. The combination of Sichuan pepper and cumin can form a unique flavor layer.

3. Acidic substances

White vinegar or lemon juice are used during the pickling stage, as acidic environments can decompose the fishy substances in fats. Add 15 milliliters of acidic liquid per kilogram of lamb, marinate for 20 minutes, and rinse thoroughly. When stewing, adding hawthorn or tomato can soften the meat and continuously remove the gamey smell, while increasing the freshness of the soup.

4. Alcohol application

Alcohols of yellow rice wine and Baijiu can react with fishy flavor components through esterification. It is suggested to add it in two times: use cooking wine to remove fishy smell when blanching water, and add a small amount of Baijiu to enhance the flavor in the middle of stewing. When stewing lamb with red wine, it can increase the balance of laurel leaves and the astringency of wine, leaving a rich flavor after the alcohol evaporates.

5. Heat control

At the initial stage, the fire forced the oil out and then turned to the low fire for slow stewing to keep the Noodles in soup slightly boiling. Continuous boiling can cause the meat to tighten and lock in the fishy smell. Stewing at 85-90 ℃ for 2 hours can fully convert collagen. Using a clay pot or enamel pot can better maintain temperature stability and avoid the production of fishy substances catalyzed by metal pots.

Choosing fresh lamb meat can fundamentally reduce the intensity of gamey taste, and it is recommended to use rib or leg meat for lamb meat. Paired with root vegetables such as white radish and carrots, it can further absorb odors, and finally sprinkle cilantro or green garlic for freshness. Refrigerated lamb is easier to remove surface solidified fat, and adding a small amount of milk when reheating can enhance the smoothness of the taste. Note that diabetes patients should control the amount of spices, and gout patients should avoid drinking too much broth.