You can boil the blood.

When stewing braised pork, be sure to use cold water in the pot and put a few slices of ginger to remove the fishy smell. If it is boiled water, it is not conducive to the outflow of blood, and it is easy to cook the meat at once, and the meat quality is easy to get old.

Blanching water can also shape. Braised pork is generally not square if it is not blanched, and the meat will definitely shrink and deform when heated. However, after blanching, be careful not to cook and then cut into pieces, the meat will be very flat.

Braised pork is usually pork belly with skin, which is relatively fat, so cooking after blanching will not be so greasy.