Air-dried meat should also be blanched.

Blanching in advance of cooking meat before the purpose, one is to remove the blood or odor in the meat; for example, blanching pig's feet can be removed from the fishy smell of meat blanching in advance can play a role in removing the stink.

The second is that blanching is also a cooking technique, such as the white scorched shrimp in Cantonese cuisine, it is through the blanching of cooking techniques, this easy to cook easy to old type of seafood ingredients quickly heated to cook, so as to maximize the maintenance of the original flavor.

Practice introduction:

Air-dried mutton is a more common practice, this type of practice is to roast lamb chops with warm boiled water for a period of time, followed by air-dried mutton to carry out the slicing, and then put the water, add seasonings to carry out the slow simmering, until the simmering to the eight perfect case, in the addition of radish simmering on the take. Blow-dried lamb is more resistant to storage.

And the flavor of mutton becomes fragrant, we can sometimes eat some, but not too much air-dried mutton, to prevent easy fire. Meat has been cooked before air-drying, so you can eat directly when eating. Now the quality of air-dried beef on the market has good and bad, when you buy can smell the smell of air-dried meat, good quality air-dried meat can be smelled carefully smell a meaty flavor.