Should I skim off the foam that rises when stewing meat?

Before stewing meat, many people blanch it in water. When blanching, a lot of foam will first be produced. These foams are actually the remaining blood and fat in the meat. Many people will simply skim off the blood foam and then stew meat or make soup directly. This is not possible.

The foam during blanching is very dirty. You should pour out the blanching water and then wash the meat with clean water before continuing to stew.

When you blanch the water and officially start to stew the meat, when the meat is cooked for a long time, the protein and fat in the meat will dissolve into the soup. When the water boils, protein and fat will float to the top. Therefore, there will be a lot of white foam floating in the stew soup, and these white foams are mainly the protein and fat in the meat.

The foam that rises when stewing meat is mainly the protein and fat in the meat. These foams are still nutritious and contain relatively rich fat-soluble vitamins and some proteins, so there is no need to skim them off. If you skip it, you will lose a lot of nutrients. But if you think it looks ugly, you can leave it out.