First of all, this step is called washing. It is to remove the blood stains on the surface.

The second part is called white cooking. At this point it is common practice to skim off the white foam from the cooking.

The third part is deep processing. For example, add salt and seasoning to collect soup; fish out and add oil to braise; and so on.

Here it is important to note that the salt put early, the meat is easy to hard, not rotten. Put late, the flavor are in the soup, meat did not have too much stomach.

So how to eat how to do. This is probably the case.