Why does the meat need to be blanched?

Blanched pork is mainly because it can remove impurities and blood from pork, and it can also shape pork without being too greasy. For the operation of blanching meat, it is best to boil the blanching water with cold water, which can thoroughly clean the impurities and bacteria in the meat.

It is difficult to shape a piece of meat without blanching, but blanching can shape it because it will shrink and deform when heated. But scalding doesn't mean cooking.

Blanching meat in water can effectively remove impurities and residual blood in Xianyou. The light brown floating foam on the shredded pork is the impurity in the meat. If you don't blanch, just rinse with cold water or hot water, it is difficult to clean up the impurities of grade six. If there are some bacteria and impurities in meat, it is also very harmful to our health.