What should I add to boiled lamb to remove the fishy smell

When cooking lamb, ingredients such as white radish, hawthorn, tangerine peel, ginger, Sichuan pepper, etc. can usually be added to help remove the fishy smell. These ingredients not only effectively neutralize the gamey taste of lamb, but also add flavor and nutrition.

1. White Radish

White radish contains mustard oil and amylase, which can decompose the fishy substances in lamb meat. The refreshing taste of white radish can neutralize the greasy feeling of lamb and supplement dietary fiber. Suggest cutting the white radish into pieces and cooking it with lamb until it is semi transparent. Remove it to avoid affecting the taste.

2. Hawthorn

The organic acids in hawthorn can soften lamb fiber and accelerate the volatilization of fishy substances. The sour and sweet taste of hawthorn can enhance the freshness of lamb, especially suitable for stewing and cooking old lamb. Add 3-5 dried hawthorns when using, excessive use may cause the soup to taste too sour.

3. Chenpi

The volatile oil components of Chenpi have a strong deodorizing effect, and its aromatic substances can combine with lamb fat to produce a special aroma. Chenpi aged for more than ten years has a better effect, and it needs to be soaked in warm water to soften before use. Chenpi also helps alleviate the greasiness of lamb meat.

4. Ginger

Ginger contains gingerol and gingerone, which are natural deodorizers that can effectively mask the gamey taste of lamb. It is recommended to crack the ginger and boil it in cold water with lamb. After boiling, skim off the foam. Ginger also has the effect of warming and dispersing cold, making it suitable for winter consumption.

5. Sichuan pepper

The limonene and linalool in Sichuan pepper can adsorb fishy odor molecules. When using, Sichuan peppercorns should be placed in seasoning bags to avoid affecting the taste. The combination of Sichuan pepper and lamb can promote blood circulation, but for those with yin deficiency and excessive fire, the dosage should be reduced.

When using deodorized ingredients, pay attention to the appropriate amount, excessive addition may mask the original flavor of lamb. It is recommended to soak the lamb in water for 2 hours first, and change the water 2-3 times during the process to remove some of the blood. Adding a small amount of cooking wine during blanching is more effective. After the water boils, keeping it on high heat for 5 minutes can fully remove the foam. The degree of gamey smell varies among different parts of lamb meat, and a lighter gamey smell in leg meat and rib meat can reduce the amount of deodorizing ingredients used. Lamb meat is warm in nature and can be balanced with cool ingredients such as winter melon and seaweed. People with special physical conditions can consult a traditional Chinese medicine practitioner for advice before consumption.