What is the best way to remove fishy smell from beef

It is best to use ginger, cooking wine, white vinegar, scallions, and Sichuan peppercorns to remove fishy smell from beef. These materials can effectively neutralize the fishy substances in beef while preserving the fresh and tender taste of the meat.

1. Ginger

Ginger contains gingerol and volatile oils, which can decompose fishy components such as trimethylamine in beef. When used, ginger can be sliced or crushed, marinated or stewed with beef. Ginger can also promote blood circulation and help digest and absorb protein from beef.

2. Cooking wine

The alcohol in cooking wine can dissolve fishy substances and evaporate during heating to remove odors. Huangjiu or rice wine are more suitable for removing fishy odors from beef, and the amount used during pickling should not be too much to avoid affecting the meat quality. Cooking wine can also soften beef fibers, making the taste more tender and smooth.

III. White Vinegar

The acidic environment of white vinegar can alter protein structure and reduce the release of fishy substances. It is recommended to dilute the beef with water and soak it for 10 minutes, or add a small amount when blanching. White vinegar is suitable for processing darker colored beef, but the amount should be controlled to avoid excessive acidity.

Section 4: Scallion

Sulfides in scallions can combine and transform with fishy components. The best effect is to boil the whole scallion with beef after knotting, and the white part of the scallion has a better deodorizing effect than the scallion leaves. Scallion slices are particularly suitable for stewing beef, as they can remove fishy odors and add a sweet and refreshing flavor.

Five, Sichuan pepper

The terpenes in Sichuan pepper can mask and transform the fishy smell. Stir fry dried Sichuan peppercorns until fragrant with beef, or soak them in Sichuan peppercorns water. Sichuan peppercorns are more suitable for heavy flavored cooking methods, such as braised beef or spicy hotpot base.

When processing beef, it is recommended to wash the blood off first, and then choose 1-2 combinations of deodorizing ingredients according to the cooking method. When blanching, adding cold water to the pot can better separate the blood foam. During the stewing process, hawthorn or tea can be added to help soften the meat. Fresh beef has a mild fishy smell, and frozen beef requires an extended deodorization treatment time. Special groups such as pregnant women and children should use ginger and scallion slices as ingredients to reduce the use of irritating seasonings.