Cold chicken blood has no parasites, because parasites mainly exist in intestines, biliary tract and other internal organs, and will not enter the blood, and chicken blood is cooked at high temperature before use, so there will be no parasites.

The following is how to cool chicken blood:

Ingredients list: chicken blood150g, onion15g, Jiang Mo10g, minced garlic15g, coriander, soy sauce, vinegar, salt, Chili oil and sesame oil.

Steps:

1. Wash chicken blood and cut it into small pieces for later use.

2. Add a proper amount of water to the pot, bring to a boil, add chicken blood clots and blanch, remove and drain for later use.

3. Put onion, Jiang Mo and minced garlic into a bowl, add appropriate amount of soy sauce, vinegar, salt, Chili oil and sesame oil, and stir well to make a sauce.

4. Put the chicken blood clots into the sauce, add appropriate amount of coriander and mix well.

It should be noted that in order to ensure the safety and hygiene of food, chicken blood should be cooked, and hygiene should be paid attention to during the production process to avoid food pollution.