De-scumming Meat (飞水)
Ingredients
What you're blanching
- any amount
- pork bones, ribs, shoulder or beef brisket
- enough to cover
- cold water
- 10g
- ginger
- a splash
- rice wine
- some
- aromatics (depending on the meat, spring onion, peppercorns, star anise)
Method
- 01
Put the meat and bones into a pot and cover them with cold water. Then bring it up to boil, I find starting cold has a better result of drawing out the blood and impurities
- 02
Add a few slices of ginger and a splash of rice wine. This helps cut more "gamey" smell away. Use more ginger for meats you know are really gamey like pork. Add all the extra aromatics here too
- 03
Bring it up to a boil and hold it there for 5–10 minutes. Grey scum will come up to the surface.
- 04
Empty and clean everything out under running water.
- 05
You should have bones / meat ready for braising.
Notes
- The ginger amount is just a guide, being precise with it isn't a big deal.
- Wash the pot too, not just the meat. The scum sticks to the sides and goes straight back into the soup if you leave it.