To blanch water in a blanching pot is to heat the preliminary processed raw materials in a boiling water pot until they are half-cooked or fully cooked, and then take them out for further cooking or seasoning. It is an indispensable process in cooking, especially cold mixed dishes. It plays a key role in the color, aroma and taste of dishes, especially color. The application range of blanching water is wide. Most vegetables and meat raw materials with fishy smell need to be blanched.