Meats such as pork, lamb, chicken or beef are often blanched before processing to remove blood, fishy smell and impurities.
In addition, the foam layer rising when blanching contains a lot of dirt, excess blood and fat, so it needs to be removed to make the dish clearer and reduce unpleasant odors.
Blanching meat also helps remove a part of the purine in the meat, which is more suitable for people with gout or need to limit purine-rich foods.
The way to blanch the meat is quite simple: put the meat in a pot of cold water, you can add ginger, pepper or a little cooking wine to remove the fishy smell. Boil for about 5-10 minutes, then take out, wash thoroughly before continuing to cook.
However, you should not blanch the meat for too long as it can lose its natural sweetness and some nutrients. After blanching, you should wash it again with clean water to completely remove dirt remaining on the surface.
For stewed or broth dishes, a brief blanching step helps the broth to be clearer, limiting meat turbidness and odor. This is also a tip that many chefs apply to keep the dish more delicious.
