2. First of all, understand the benefits of blanching, so that blanching mutton rolls can make mutton rolls taste better, and the mutton rolls made are tender, smooth and delicate, because mutton rolls are usually taken out of the refrigerator. If you want to fry mutton rolls directly, you may let them directly contact with hot oil, so that the mutton rolls themselves are in a particularly thin state and can only shrink further after contacting with hot oil, so that it is easy to find that the meat in the mutton rolls sticks to the pot, or there is not much meat left when cooking. In this case, it is recommended that you blanch the mutton rolls in advance.

3. Remove impurities.

4. There is another advantage of blanching in advance, that is, removing impurities or residues on the surface of mutton, so that the mutton rolls made are fresher. Pay attention when blanching, that is, don't blanch for too long. Here, you should know that the mutton roll itself is a thin little thing. If it is such a thin layer, I suggest you take it out later. However, if the blanching time is too long, the mutton rolls will be too old or easy to break if they are stewed with ingredients or cooked with mutton rolls later, so the blanching time of the mutton rolls in front should not be too long to ensure the delicious meat.