Before answering this question, let's see what blanching can do:

1 Remove residual blood, or remove impurities. When the meat is blanched in water, it will emit light brown floating foam, and the impurities contaminated on the meat will also be cooked.

2 finalize the design. Braised pork is generally not square if it is not blanched, and the meat will definitely shrink and deform when heated. But after blanching, be careful not to cook and then cut into pieces, the meat will be very flat.

3 taste. Braised pork is generally pork belly with skin, which is relatively fat and will not be so greasy after boiling in water.

In this case, it still needs a perm.

But it is not absolute.

Some people think that pork with good meat quality does not need to be blanched. Because if fresh pork is blanched, it will lose a little meat flavor, and the stew will be less fragrant.

If you really need to blanch, what are the precautions?

1 Cut into pieces of the same size and blanch. When cutting, the block is slightly larger, even if it shrinks after blanching, it will not affect the appearance. After all, it is delicious, and the appearance of food is also very important.

2 when the meat is cooked, many people have a misunderstanding. They think that boiling water is just boiled in water to get rid of the fishy smell, and when it boils, it often boils. In fact, this is not the best choice. Pork must be boiled in cold water and then heated to squeeze out the blood from the meat. If the water is boiled directly, the surface of the meat will lock the water inside, and the blood will not come out.