We see in the market pig blood are coagulated, however, many people want to hand to fresh pig blood coagulation, so not only very hygienic, but also convenient to eat, fresh pig blood cooked into the blood clot steps are very complex, a little carelessness will affect the coagulation of the effect, but also affect the taste of food, which can be seen to grasp the coagulation method is very important, then How to cook fresh pig's blood into blood clots?

First, how to cook fresh pig's blood into a blood clot? Add a lot of cold water to the hot blood pot that has just been put out, and it will clump in no time. Boil some water with peppercorns and dashi, add some salt. When the temperature drops pour it into the blood and stir it, it will quickly solidify into blood tofu. If you want to use pig's blood for cooking, add a process of boiling water in a large pot of water, add cold water in the pot of solidified blood, with a knife into the same size of the block into the pot of boiling water to continue to heat and then the color will become darker, and so the blood inside and outside the same color when the fire is turned off, turn off the slow will be cooked old. Fish out the cooked blood and put it in cold water to store, so that it can be reprocessed and not easily broken. Fresh pig's blood with a small amount of salt to prevent coagulation, and then add 2-3 times the amount of blood after the water pig's blood will quickly solidify.

Second, put 3 spoons of salt in the pot and add pure water. Wait for the fresh pig's blood to coagulate and cut it into pieces with a knife. When the water in the pot boils to 80 degrees, add the blood cubes. Cover and simmer on low heat for 30 to 40 minutes. Remove from the pot and rinse and soak in cool water.

Third, how to cook fresh pig's blood into blood clots? Add a lot of cold water to the hot blood pot that has just been put out, and it will clump in no time. Boil some water with peppercorns and dashi, add some salt. When the temperature drops pour it into the blood and stir it, it will quickly solidify into blood tofu. If you want to use pig's blood for cooking, add a process of boiling water in a large pot of water, add cold water in the pot of solidified blood, with a knife into the same size of the block into the pot of boiling water to continue to heat and then the color will become darker, and so the blood inside and outside the same color when the fire is turned off, turn off the slow will be cooked old. Fish out the cooked blood and put it in cold water to store, so that it can be reprocessed and not easily broken. Fresh pig's blood with a small amount of salt to block coagulation, and then add blood 2-3 times the amount of water after the pig's blood will quickly coagulate.