Stewing soup requires "flying water", also known as "blanching water", that is, putting the raw materials into a pot of boiling water and rolling it slightly. It refers to the removal of blood and dirt. There will be no floating matter in the soup stewed in this way.

Flying water is a very important link in the preliminary processing of raw materials. There are many recipes and soup recipes that say "drain the meat or splash it into the water". In fact, when making soup with meat such as chicken, duck, ribs, etc., you need to put the washed and cut meat into boiling water and cook it for 1 minute. , a lot of blood foam will be cooked out and float on the water. At this time, the meat will be taken out and washed. This process is called "water out" or "flying water". Then put another pot of water and cook it with other ingredients. This is done to remove the blood from the meat, make the soup clearer, and also remove some of the fat to prevent the soup from being too greasy. ?

If you find it troublesome, you can put enough water in the pot to boil the meat. When the pot boils and the blood foam rises, carefully skim it off without taking out the meat and put it in again. Other raw materials can also achieve the purpose of removing oil from clear soup.