Water explosion is an explosion method with water as heating element. When the water bursts, heat the raw materials in boiling water to make them cooked, and then you can dip them in the seasoning and eat them. The key to water-frying cook the meat cuisine is to master the time of boiling raw materials, and it is best to blanch until the main materials do not bleed and the color changes from dark to light. If the blanching time is too long, the main ingredients will be old but not brittle; If the blanching time is too short, the main ingredients will smell fishy or half-cooked.

The word boiled is more common in restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked. Although it is literally simple, if you think that cooking means fishing it out with boiling water, it is wrong. This is just a misunderstanding of the literal meaning.