Add water to the lamb and boil it over medium heat, then take it out and wash it. Mutton blanching with cold water is better. Mutton cold water blanching, can remove most of the blood in the mutton, and cold water blanching, heating time is longer, can effectively remove the fishy flavor in the mutton, and blanching with hot water, mutton outside the meat will soon shrink, inside the blood and fishy flavor will be very difficult to remove, so mutton blanching with cold water is better.

Expanded Information:

1, can make the color of the vegetables more bright, crisp texture, reduce astringency, bitter, spicy taste, but also sterilization. Such as spinach, celery, rape through blanching become more colorful green. Bitter melon, radish and other blanching can reduce the bitter flavor. Lentils contain hemagglutinin, through blanching can be lifted.

2, can make the meat raw materials to remove blood stains and fishy and other odors, such as cattle, sheep, pork and its offal blanching can reduce the odor.

3, can adjust the maturation time of several different raw materials, shorten the formal cooking time. Due to the different nature of raw materials, heating and maturation time is different, you can blanch several different raw materials to mature consistent. Such as meat and vegetables fried with vegetables blanched to reach half-cooked, then, after frying the meat, add blanched vegetables, can soon be out of the pot. If you do not blanch and put together cooking, will result in raw materials are not cooked, soft and hard.

4, to facilitate further processing of raw materials operation, some raw materials blanched easy to peel, some raw materials blanched to facilitate further processing and cutting.

Reference? Baidu Encyclopedia blanching