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Put main ingredients into the pot and heat the water to boiling point (in order to remove fishy or other undesirable smells). Then cook the boiled ingredients. The quick-boiling process includes cold-water boiling and hot toge there with the cold water and then taking them out when the water boils. This process is often applied to such materials as beef and mutton, which contain a fishy smell and a lot of blood. The latter calls for heating the water in the pot to boiling point before putting the ingredients in. This is applicable to materials like chicken, duck, pork and vegetables that have a much weaker fishy smell and less blood.
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