In fact, the difference between the meat itself is not very big, pork is not done well, most likely because when doing so, there are some places overlooked or done wrong. And eat pork, we should all like to eat pork, because it has fat meat at the same time also have lean meat, we all know that if you only eat fat meat, it will be greasy, and only eat lean meat, it is very easy to firewood, so there is fat and lean pork is a very good choice, we do braised pork, when we are using the meat is five-flake. Then, if the fried pork will be firewood, why is it? In fact, it is likely to be "blanching" when doing it wrong!

Some people may even blanch this step are ignored, this is not good, because fried pork if you do not blanch, it is likely to lead to the meat of the blood water blood foam and other things can not come out, so it is very easy to lead to the final fried pork, there is fishy or other flavors, very much affecting the taste. Then how to do blanching pork? The first thing is to cut it into pieces, which can be more convenient.

And the second is to start the pot of water. There is a problem that many people are not clear about, that is exactly the blanching of pork, in the end, whether to use cold water in the pot, or hot water in the pot. Some people may not be clear at all, so they put it indiscriminately, but in fact, if you put it indiscriminately, it will easily lead to the end of the cooking is not delicious. So let's take a look at cold water and hot water under the pot, in the end the results are different.

First of all, if you use cold water in the pot, the temperature of the water will slowly rise, and the meat will slowly become cooked, and at the same time, there will be some foam floating out of the water in the pot. This phenomenon, in fact, is on behalf of the blood foam in the meat was blanched out. At this time, remember to use a spoon to skim off the foam, so as not to end up fishing out when they read up again. And if it is with hot water in the pot, the surface of the meat may be scalded shrinkage, which will lead to the inside of the blood froth can not come out, or trapped in the meat, then do out may affect the taste, so that the meat becomes firewood, there may also be some bloody gas.