Methods for removing fishy odor from various parts of beef offal
The fishy odor from oxtail is relatively weak, so there is no need for a over-processing to eliminate fish. If it is skinless oxtail, just add water, green onion segments, ginger slices and cooking wine to soak. The oxtail will be divided into three sections: root, middle section and tail before use. The difference is that oxtail roots contain the most collagen and are most suitable for making soups, and the original flavor of the soup is the most delicious. The middle part of the oxtail has a complete shape, which is very suitable for making braised and sizzling dishes. The dishes taste very rich, such as the “Sand Tea Oxtail Pot”. The tail is of the worst quality and is generally used to make“black pepper oxtail” and “salt and pepper oxtail”.
Beef tripe collar
Beef tripe collar is the middle part of the tripe and has a very crispy and tender texture. Processing method: Dissolve 100 grams of lime with 1 kg of hot water, add tripe collar
Beef tripe
Add edible alkali and white vinegar tripe (2500 grams of tripe, add 250 grams of edible alkali, 300 grams of white vinegar) and rub, add 500 grams of flour after removing the mucus, and continue to knead (adding flour can prevent raw materials to blacken and eliminate the peculiar smell of raw materials), and finally rinse with water for 20 minutes until there is no alkali smell. Remove and cook.
The guts that have just been removed are usually black, commonly called black tripe. There are two types of horse belliesthem black sold on the market: the hair watered and the hair not watered. Comparing the two types, black hair to water hair has brittle texture, low elasticity and no shine. The color is black with white and the quality is obviously not as good as unbleached hair. Once the black hairy tripe has been boiled and the black membrane removed, it becomes the white hairy tripe. Just marinate it in brine with chili peppers.