1. When cooking meat, you need hot water. Boiling meat in hot water can quickly solidify the protein on the surface of the meat, and the nutrients in the meat will not easily penetrate into the soup. The stewed meat will be particularly delicious, soft, and smooth. Putting it in cold water will cause the meat to shrink and harden when it is cold, and the meat will be old and hard when cooked. In addition, you need to add water during the stew, which needs to be heated. Adding cold water will make the meat tough.

2. If you are making soup, add cold water to the pot and simmer over medium heat. This will allow the nutrients in the meat to gradually overflow during the heating process, making the soup more delicious.