Stewing meat generally use hot water. Hot water can make the protein on the surface of the meat solidify quickly, preventing the amino acids in the meat from leaching out and keeping the meat flavorful.

Whole chicken, whole duck, roasted ribs generally do not need hot water blanching, braised meat, small ribs, braised beef, mutton before the general use of hot water blanching. After boiling on a high flame, uncovered and stewed for 20 minutes to remove the odor, then cover, change to micro-fire, so that the floating oil on the surface of the soup to maintain a certain temperature, in order to play the role of stew. In the boiling process, the salt should be put late, the water should be added to the full at a time, found that the water is too little, should be added to the boiling water.