Removing blood in the process of stewing meat is mainly to remove the fishy smell and impurities in the meat to improve the taste and flavor. Stewed meat is usually cooked with water or soup, and the fishy smell in blood and impurities in blood may affect the final taste. Therefore, many stew recipes will soak the meat before stewing or rinse it with water to remove excess blood. This step helps to reduce the fishy smell and make the meat more delicious.

In the process of barbecue, meat is usually cooked directly on the grill or baking tray without using water or liquid. Due to the high-temperature cooking of barbecue, a layer of baking paste will be formed on the surface of meat, which can prevent the loss of gravy and blood to a certain extent, thus retaining the umami and flavor of meat. In addition, when barbecuing, the meat surface is usually coated with seasonings or pickled, and these seasonings can also cover up part of the fishy smell.

Although removing blood during stewing can improve the taste, not all stewing recipes need this step. Some stew recipes may choose not to remove blood to retain more gravy and flavor. Generally speaking, the cooking methods and processing steps of stews and barbecues vary according to recipes and personal tastes, and the key is to deal with them according to specific situations and personal preferences.