How to remove the fishy smell from lean pork and keep it tender like a hotel after frying

In fact, you can use minced ginger or shredded ginger with a little oil and pepper to remove the fishy smell of marinated pork (cooking wine and garlic vary from person to person. Some people like the smell of garlic, but some people can’t stand it, so they don’t use it. Generally, you add shredded ginger and pepper to remove the fishy smell). As for whether the fried meat should be tender, firstly, it depends on the heat and time of the stir-fry. Secondly, it depends on the knife skills and the ingredients of the marinated meat. What is said on the Internet. Just half the letter is enough. When have you ever seen someone reveal their recipe to the world for nothing? At most I tell you to point and leave 1 point, that’s it.

Another point is to extend the marinating time. I guess you just stir it and leave it for a few minutes before cooking. Marinated meat is generally fried or boiled meat. The first reason for marinating the meat 0.5 to 1 hour before cooking is to make the meat more flavorful, and the second reason is to better remove the fishy smell.

When frying meat, many people will say that the main ingredients and ingredients should be stir-fried together. Of course, many food websites say so ~ but experienced people will separate the main ingredients and ingredients. Stir-frying is to prolong the maturation of meat (meat: raw-medium-rare-mature-old). Hotel chefs usually blanch the ingredients with water until they are half-cooked. This is also to prolong the maturation of meat. And shorten the cooking time. Most families will stir-fry the meat and accessories separately until half-cooked, then add them together and stir-fry until 8 to 9 times cooked (because there is still a little residual heat when the vegetables are taken out of the pot. simmer the meat).

In short, you can marinate the pork 1 hour in advance when you fry the meat next time. Shredded ginger, oil, starch, salt, and pepper are what I use every time I marinate the meat. When cooking dishes, you can try stir-frying the main ingredients and auxiliary ingredients separately until they are half-cooked, then mix them and stir-fry them together (add the meat first and then the vegetable) so that the vegetable can absorb some of the meat juice. If you add the vegetable first, it will easily remain. Vegetables have a unique grassy flavor, and the vegetables stir-fried by adding 1 to 2 cloves of garlic when hot oil are also particularly fragrant and can more effectively mask the smell of meat).