一般家庭炖肉或排骨的时候,常常把洗肉的血水倒掉,再放入锅内撇去浮沫。有的人嫌浸内的水太浑,也倒掉了。这虽然能使菜肴汤清色美,但却失掉了肉的原汤原味,营养损失也比较多。怎样做更好呢? Ordinary family stew or ribs, often wash the flesh blood drained, and then skim the skimmer into the pot. Some people think that the water inside the mud is too muddy and drained. Although this can make the dishes clear in the United States, they lose the original taste of meat and have more nutritional loss. What to do better?