Preparation materials: appropriate amount of water and all kinds of ingredients to be blanched

Production steps:

1. The first cold water blanching method (suitable for meat with excessive odor and heavy blood stains, such as pig's trotters and mutton):

2. Pour water into the pot, heat and add materials.

3. Take out the water after it boils and put it in cold water to wash away the blood stains.

4. Boiling water blanching method (suitable for fresh meat with less blood stains, such as chicken and duck):

5. Boil the water in the pot, add the chicken, turn to low heat after boiling again, and skim off the floating foam;

6. put it in hot water of 71-81 degrees to wash away blood stains.

7. The third rapid blanching method (suitable for squid, octopus and other seafood):

8. Take half a pot of water, turn on a big fire, add onion and ginger slices, and boil for about 31 seconds;

9. Take out and soak in ice water.