Pork has a strong urine smell, which is very affecting appetite. The reason for the smell may be that the bladder of the pig was accidentally broken during the processing of pork, causing urine to leak out, resulting in the smell, or it may be because it is a breeding pig or a sow. Normal pork should not have an odd smell. The smell may also be due to sickly pork or it being stored for too long.

1. The urine erosion caused by breaking the pig’s bladder during the processing of pork.

2. Pork from breeding pigs or old sows not only has a smell that is not easy to remove but also is not easy to become soft.

Suggestion: when cleaning the intestines and stomach, place the meat in a basin, add a handful of alkali powder, then pour in rice vinegar, and repeatedly rub with your hands, wash several times. Soak for a while during the second and third washes. Then rinse with clean water. You can add hawthorn or niter when cooking to make it soft.

3. Healthy pork has no peculiar smell; sickly pork has a blood smell, urine smell, and decay.

To avoid the same situation in the future, when you buy pork next time, you must pay close attention to whether the supermarket’s operation is legal. Simply put, it is to look at the seal first and then distinguish the color.

Methods for removing the smell of pork:

1. Find a large pot, fill it with cold water. After slightly rinsing the raw pork, place it in the pot and put it on the stove. Turn on the flame, and make it as small as possible, until it is so small that it can be turned off even smaller, then wait for half an hour (the time depends on the size of the pot, the principle is to keep the flame small, and the water should not boil. Half an hour later, you will find the entire pot of water turn red (bloodwater), with a layer of impurities (lymph) floating on the surface. It smells extremely bad. However, the meat is still raw, and the water is only warm. Pour out the water, rinse and rub the pork with warm water, and this pork is considered to have been deodorized.

Scallions, ginger, and wine should be used in small quantities for flavor enhancement in cooking; using a large amount for flavor suppression would disrupt the principle of hierarchy.

2. As for minced meat, since it cannot be processed in this way, we can only settle for second best, first using a low flame (never a high flame!) to boil out the water, then pour out the stinky water; those who are afraid of the smell can also rinse the surface residue with hot water quickly through a sieve before cooking, which can also remove the smell. The principle is to use changes in temperature and density to extract the contents from the blood vessels and lymphatic vessels. It cannot be done with a high flame because we are afraid that the protein will coagulate when heated, and impurities will be sealed inside the meat.