2, blanching, meaning that those who deal with the processing of ingredients into a pot of boiling water, heating heating to half-cooked or fully cooked state, and then further cooking or seasoning process.

3, in general, vegetables with boiling water, meat ingredients with cold water. Blanching is a common process when cooking, blanching can remove vegetable odor or oxalic acid, etc., for meat jumping water can remove blood, odor, etc..