When blanching flower armor, if the cold water in the pot, the flower armor slowly heated with the water temperature, in this case, the flower armor will become very clean, but stay in the water for too long, it will lead to the taste of the flower armor deterioration, eat up old. If you use boiling water in the pot, the fishy smell of the flower armor is not removed cleanly, the taste is not good.

So want to flower armor and no sediment, and no fishy taste, flower armor under the pot of water temperature should be appropriate, see the pot of water to bubble, and then poured into the flower armor, this time the water temperature of about 60 degrees Celsius, after this temperature blanching, flower armor in the sediment will slowly cook out, cooking wine with the temperature rises, it will take away the fishy flavor of the flower armor.