How to remove the fishy smell of mutton

Mutton is a kind of meat that people often eat in their daily lives. There are many ways to cook mutton, and people should often find that some mutton actually has a strong fishy smell. Some people can accept the fishy smell of mutton, but some people like to eat it but will still mind if the smell is too strong. So people will definitely find ways to remove the fishy smell of mutton, but how to remove the fishy smell of mutton?

1. Use tea leaves to remove the smell of sheep

Tea is very effective in removing fishy smells. Putting tea leaves in a gauze bag and cooking it with mutton can reduce the fishy smell of the meat. Also, when stir-frying mutton, dry the moisture in the meat and sprinkle strong tea on it. Repeat several times and the mutton smell can be removed.

2. Rice vinegar removes the smell of lamb

Every home has vinegar. Although we usually use vinegar as a seasoning, it can also remove the fishy smell of mutton. The specific method is to cut the mutton into pieces and put it into water, add some rice vinegar, then take out the mutton after boiling. The mutton will no longer have any fishy smell and you can cook it however you want.

3. Coriander removes the smell of sheep

If we feel that mutton has a strong fishy smell when cooking it at home, we might as well add some coriander to the mutton to reduce the smell, because coriander contains many volatile oils, and its special aroma is emitted by the volatile oils. It can remove the fishy smell of meat.

4. Orange peel removes the smell of sheep

Now is the season for eating oranges. Remember not to throw away the orange peels. Save some and put some orange peels when stewing lamb. After boiling, scoop out the orange peels and discard them. Repeat this several times and the fishy smell of the lamb will be removed.

5. Use cold water to remove the smell of sheep

Soaking mutton in cold water can also remove the mutton smell, but it takes a longer time. If you want to eat mutton, you need to soak the mutton in cold water for 2 to 3 days in advance, change the water twice a day, and soak out the ammonia substances in the mutton sarcoplasmic protein. When cooking the mutton, you will find that the mutton smell is much reduced.