However, it should be noted that pig blood needs to be cooked tender to be delicious, so how can pig blood be cooked for a long time?
The tenderness of pig blood is related to the processing technology of fresh pig blood. If fresh pig blood is not cooked for a long time in the production process, the fire will bubble up, and no matter how it is cooked, it will not burn tender effect. Therefore, when choosing pig blood, it depends on whether there is a feeling of shaking. If you can shake it gently, it will be tender when it is cold. It depends on whether there is a hole in the blood, and it is not good to have a hole. When you go home to cook, you should put the boiled pig blood in. Stir-fry for a short time when cooking. When cooking soup, wait for the water in the pot to boil before putting pig blood. Then, when the soup is boiled, it can be cooked.