Blanching is required for stewed hen soup. After the chicken is slaughtered and cleaned, it needs to be rolled in boiling water for 5 minutes, which is what we usually call blanching. Not only chicken, any meat stew before the main ingredients should be placed in boiling water over, so that not only can get rid of the raw fishy flavor, but also a thorough cleaning of the meat, so that the soup is clear and not cloudy, fresh and fragrant without a bad taste.