All the pig blood we see in the market is coagulated. But many people want to coagulate fresh pig blood by themselves, which is not only hygienic, but also convenient to eat. The steps of boiling fresh pig blood into blood clots are very complicated. A little carelessness will affect the coagulation effect and the taste of food. It can be seen that it is very important to master the coagulation method. So how can fresh pig blood be boiled into a blood clot?

First, how does fresh pig blood boil into a blood clot? A lot of cold water was added to the newly released hot blood basin, which soon caked. Boil some water with pepper and fennel and add some salt. When the temperature drops, pour it into the blood and stir it, and it will soon solidify into blood tofu. If you want to cook it with pig blood, add another process and boil it in a large pot. Put the blood clots solidified in cold water into a basin, cut them into pieces of the same size with a knife, and pour them into a boiling water pot to continue heating. Then the color will get darker. Turn off the fire when the blood clot is the same color inside and outside. If you turn them off slowly, they will be cooked. Take out the cooked blood clot and store it in cold water, so that it can be reprocessed and not easily broken. Add a small amount of salt to fresh pig blood to prevent coagulation, and then add 2-3 times of water, pig blood will coagulate quickly.

Second, put 3 spoonfuls of salt in the basin, and then add pure water. When the fresh pig blood is solidified, cut it into pieces with a knife. When the water in the pot is heated to 80 degrees, put in the blood clot. Cover and stew for 30 to 40 minutes. Take it out of the pot, wash it and soak it in cold water.

Third, how does fresh pig blood boil into a blood clot? A lot of cold water was added to the newly released hot blood basin, which soon caked. Boil some water with pepper and fennel and add some salt. When the temperature drops, pour it into the blood and stir it, and it will soon solidify into blood tofu. If you want to cook it with pig blood, add another process and boil it in a large pot. Put the blood clots solidified in cold water into a basin, cut them into pieces of the same size with a knife, and pour them into a boiling water pot to continue heating. Then the color will get darker. Turn off the fire when the blood clot is the same color inside and outside. If you turn them off slowly, they will be cooked. Take out the cooked blood clot and store it in cold water, so that it can be reprocessed and not easily broken. Add a small amount of salt to fresh pig blood to prevent coagulation, and then add 2-3 times of water, pig blood will coagulate quickly.