Generally, the fat beef is scalded with hot water, that is, the fat beef can only be put in after the water is boiled, otherwise it will easily lead to the old and hard taste of the cooked fat beef, and if hot water is used, the fat beef can be cooked quickly to avoid the taste decline.

When cooking a fat cow, you should soak the blood inside with clear water, and then cut it into small pieces for blanching, so that the dirt and bacteria inside can be completely removed and it can be more delicious.

Matters needing attention in drowning of fat cattle

When the fat cow is blanched, put some cooking wine and ginger slices in the pot, which can remove the fishy smell well. Pay attention to the cold water in the pot, let the fat cow boil with cold water and remove the floating foam. Never cover the pot, so that the fishy smell of the fat cow can be emitted. After blanching the fat cow, rinse it with hot water until the blood foam is completely washed off. Pay attention to this step to use hot water, not cold water, because cold water washing will shrink the fat cow and it is not easy to rot when cooking. Washing with hot water can make beef softer and more tender when cooking.