You will need
  • Sol;
  • - potassium permanganate;
  • - vinegar or citric acid;
  • - sugar;
  • water;
  • - a bouquet of aromatic spices;
  • - onions or garlic;
  • - drinking soda;
  • - charcoal or activated carbon;
  • - salt, pepper;
  • - mustard;
  • - decoction of chamomile.
Instruction
1
Rinse the meat a strong salt solution. It is prepared at the rate of about 100 g of salt in 1 litre of water.
2
Soak meat for 2 hours in a weak solution of ordinary potassium permanganate (slightly pink color).
3
Put the meat for 20-30 minutes in acidified water. You can use vinegar or citric acid.
4
Use in the preparation of aromatic herbs - rosemary, thyme, coriander, Basil. Perfectly hiding the smell of chopped onion or crushed garlic.
5
Marinate the meat softening the marinade (sour).
6
Boil the meat for 20 minutes, first in water, put in fresh water and cook longer.
7
Rinse the meat with a solution of baking soda. Then put on for 5 minutes in a weak acidic solution.
8
Add when cooking in a container a few pieces of charcoal (sold in stores) or 2 tablets of activated charcoal from a home kit. If you cook the meat some other way (fried or stew), then slice it, put in a pan and add the coal. Cover with cold water and leave for 2-3 hours. After that, you can cook without fear of a foreign smell.
9
Grate a piece of meat on all sides with salt and pepper, and let soak 1 hour. Instead, you can also use mustard.
10
Roll pieces of meat in sugar. Then sprinkle generously with salt. Leave on for 30 minutes. Rinse thoroughly before cooking.
11
Prepare a chamomile decoction, add a little sugar, cool. Soak the meat in it for 20 minutes. Rinse in salt water.