1, the first cold water blanching method (applicable to thawed meat with strong odor and heavy blood stains, such as pig's trotters and mutton);

2. Pour water into the pot, heat it, add wine, add pig's trotters, foam it, and turn it from time to time;

3. Take out the water after boiling and put it in cold water to wash away the blood stains.

4, boiling water method (suitable for fresh meat with less blood, such as chicken, duck and so on. ):

5. Boil the water in the pot, add the chicken, turn to low heat after boiling again, and skim off the floating foam;

6. Wash the blood stains in hot water of 70-80 degrees.

7. The third rapid blanching method (suitable for squid, octopus and other seafood):

8. Take half a pot of water, turn on the fire, add the onion and ginger slices, and cook until boiling, and cook for about 30 seconds;

9, remove, ice water.