Venison is a high-grade game game, with tender, delicious meat, lean meat, and little connective tissue, and can be cooked in a variety of dishes.
Venison itself will still have a fishy smell after soaking in water, and when cooking, you can completely remove the fishy taste by adding some defishy spices.
Here are three ways to remove venison:
1. Spice deodorization method:
It can be directly added to the spices for processing, or the spices can be mixed together and ground into a powder. The more commonly used spices are goji berries, orange peel, cloves, dried ginger, galangal, sand kernels, peppercorns, cinnamon, fragrant leaves, star anise, white bean curd and so on. When adding, it is necessary to strictly grasp the dosage, and adding less has no effect; on the contrary, the flavor of spices is too strong, which covers the meat aroma of venison.
2. Liquor deodorization method:
Alcohol is best cooked when sautéing venison. Commonly used liquors are: high liquor, Cantonese rice wine, Shaojiu, ginger wine, beer. Among them, the effect of high liquor and beer is the best, which can not only remove the fishy taste, but also reduce the processing time of venison and promote the early maturity of venison.
3. Seasoning deodorization method:
Commonly used spices are ginger juice, cooking wine, fish sauce, flower carving wine, pepper powder, pepper noodles and so on.
Add the seasoning to be appropriate, the seasoning taste is heavier, improper addition, will lose the original flavor of venison.
note:
The key to cooking venison is to control the time and oil temperature of the oil, the oil temperature is too low, which will make the venison slices not full in appearance and greasy; the oil temperature is too high, it will make the venison slices look black and dry, and lose the elasticity they should have. The optimal oil lubrication temperature of venison is 40% to 50% hot, and the lubrication time is 20-40 seconds.