正确川烫示范 How to Blanch & Rinse the right way?

肉类川烫主要的目的是去血水和腥味，用于煲烫较为清澈和少浮沫。那川烫时到底应该是用冷水或热水下锅呢？经过测试，冷水下锅确是能把更多的肉类血水和杂质给逼出来。做了一个冷水川烫示范,与你共勉之！

The purpose of meat blanch & rinse is to cleanse its blood, smell, dirt before boiling it in the soup. The question is, should we blanch & rinse using cold, or hot water? Our findings show that cold water can do a better meat cleansing and here is a quick tutorial.