How to stew pig trotters without a fishy smell

The key to removing the fishy smell when stewing pig trotters lies in pre-treatment and seasoning combination. There are mainly methods such as blanching to remove blood foam, spices to remove fishy smell, alcohol to remove fishy smell, neutralization of acidic substances, and temperature control.

1. Blanch to remove blood foam

Fresh pig trotters need to be blanched in cold water, completely submerging the ingredients. During the boiling process on high fire, a large amount of gray brown blood foam will surface on the water surface, which needs to be continuously skimmed off with a spoon. Blanching for 5-8 minutes can effectively remove residual blood and lymphatic fluid. After blanching, rinse the surface of the pig trotters with warm water to avoid secondary contamination of the soup base.

2. Spices to remove fishy smell

Cut ginger into slices and pat them with the back of a knife. Take the scallion white section and pat lightly to extract the juice, then combine it with spices such as star anise and cinnamon to form a basic deodorization combination. Grass fruit should be cracked before use, and the amount of Bai Zhi tablets should not be too much. These spices are added during the early stages of stewing and can break down the fishy odor molecules in fat through volatile substances. Sichuan peppercorns can be packed in gauze bags to avoid affecting their taste.

3. Removing fishy smell from alcoholic beverages

Huangjiu should be blanched and then heated in a hot pot to stimulate the evaporation of alcohol and remove the fishy smell. Beer is suitable as a substitute for some stewing water, and malt components can soften meat. The dosage of Baijiu should be cautious, usually 50g is enough. The timing of adding alcohol should be earlier than adding water to ensure that the alcohol evaporates fully and only retains its aroma.

4. neutralizing acidic substances

During the blanching stage with white vinegar, 1-2 spoons can be added to help remove odors from the bones. 3-5 slices of dried hawthorn can break down fat, while tomato chunks need to be peeled before use. Acidic substances can accelerate the dissolution of collagen. It is recommended to add them after simmering for 1 hour to avoid excessive meat dispersion. Lemon juice is recommended to be dripped before serving to maintain a fresh fruity aroma.

5. Fire control

Turn the fire down immediately after the big fire boils, and keep the Noodles in soup slightly shaking. Continuous boiling can cause fat emulsification, cloudy soup color, and lock in fishy odor. Good sealing is required for stewing in a clay pot, and natural pressure relief is necessary for cooking in a pressure cooker. The total duration should be controlled at 1.5-2 hours, and chopsticks can easily penetrate the pigskin.

Choosing fresh and odorless pig trotters is crucial, and frozen pig trotters need to be fully thawed. During the stewing process, it can be paired with flavorful ingredients such as white radish and lotus root. After completion, the pig trotters can be soaked in the original soup and refrigerated overnight to make the gum more concentrated. Sprinkle cilantro or garlic paste on it when eating, which can further enhance the flavor. Pay attention to controlling the amount of salt added to avoid masking the original flavor of the ingredients.