The meat before stir-frying does not need to be blanched, blanching will make the meat too old, not tender enough, after marinating directly into the pan can be stir-fried. Blanching is a cooking process, pronounced chāoshuǐ, refers to the initial processing of raw materials in a pot of boiling water heated to half-cooked or fully cooked, and then removed for further cooking or seasoning, which is an indispensable process in cooking, especially cold dishes, the color of the dishes, aroma, taste, especially the color plays a key role. Blanching has a wide range of applications, most of the vegetables and meat raw materials with fishy odor need to be blanched.

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