The meat slices for hot pot must be cooked before eating, and discoloration is a sign of doneness.

The reason why pork must be cooked is, on the one hand, because pork may contain bacteria and parasites, and on the other hand, it is also to give the pork a better texture and more delicious taste.

Just slice the pork belly for hot pot and cook it directly in the hot pot. There is no need to blanch the pork belly. Generally, you only need to blanch the pork belly when stewing it in large chunks. It is best to blanch the meat in warm water, or in cold water. This time is slightly longer, which is beneficial to the shaping of the meat. Waiting for the water to boil before adding it to the pot is not conducive to the flow of blood, and it is easy to scald the meat all at once. Blanch it in a pot under cold water so that the dirt in the meat can be drained out. Never wait for the water to boil before adding it to the pot. If the water boils, the surface of the meat will be cooked first and dirt will be locked inside.