If you blanch the ribs, you'd better use cold water to remove moisture, because cold water will make our ribs appear blood foam and impurities. Or the soup of meat dishes, such as mutton soup and beef soup, all meat dishes need to be cooked in cold water. Because the meat cooked in cold water, blood foam can be completely removed. If you put hot water into a pot, such as ribs, there will be blood in it. If you put hot water into the pot, the blood of the ribs will retract directly and will not be cooked. Cold water can only be cooked completely by heating it slowly.