Blanching is an important step in cooking, and is an indispensable process, it is the initial processing of ingredients into the boiling water pot heating and cooking to half-cooked, which is mainly used in coleslaw, brine and other cooked food category is very much affected by the taste! Pot open about three minutes to fish out. Wash and start cooking, so that the dishes out of the failure of fast, good results, less nutrient loss.

Fried fish intestines to blanch, blanching can effectively remove the fish intestines of the fishy flavor, shorten the subsequent cooking time, fish intestines blanching is to remove the fishy flavor of the blood and fish intestines in the middle of some of the blood foam. Because the blood foam in the fish intestines will be very dirty. After making the finished dish. Affect the character of the finished product.

And the fish intestines should not only blanch, but also put a few slices of ginger and a few spoons of cooking wine in the water, so that the deodorization effect is better.